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Escalloped Eggplant a' La Parmesan




Source of Recipe


Internet


List of Ingredients




1 medium eggplant, unpared and sliced in 1/2 inch slices (you can peel)
2 large homegrown tomatoes, peeled and sliced (can use more)
1 large sweet onion, sliced and separated into rings
3/4 cup butter, melted and divided
1/2 tsp. dried basil - 1 1/2 T. fresh
3/4 tsp. garlic salt
1/2 lb. mozzarella cheese, sliced (I sometimes use grated/shredded)
2/3 slices very good whole wheat bread, toasted and made into crumbs - can use crushed harvest grain crackers or croutons -
2 T. Parmesan Cheese - freshly grated PLEASE - I usually add a bit more.


Recipe



Preheat oven to 450 degrees. Arrange eggplant in the bottom of a 9 x 13 metal baking pan; top with tomato and onion slices. Drizzle 1/2 cup butter over the entire casserole: sprinkle with basil and garlic salt. Cover w/ foil and bake for 20 minutes. Remove from oven and top with mozzarella cheese which has been cut into triangular pieces (can use shredded). Toss crumbs w/ remaining melted butter and spread over casserole; top with Parmesan cheese and bake uncovered for 10 minutes.

Important Notes: The 450 degrees may sound high but it is important. If you use a glass pan, lower heat to 425. Do cover at beginning. If you do have any leftover, it reheats well.