Scalloped Eggplant (Aubergine) Parmesan

• 1 medium eggplant, cut in 1/2 inch slices
• 2 large tomatoes, sliced (can use more if needed to cover)
• 1 medium onion, diced
• 2 minced garlic cloves
• 3/4 cup butter, melted and divided
• 1 1/2 tablespoons fresh basil, chopped (or 1/2 t dried basil)
• 8 ounces shredded mozzarella cheese
• 2 -3 slices Italian bread, toasted and made into crumbs
• 2 tablespoons grated parmesan cheese

1. Preheat oven to 425 degrees.
2. Arrange eggplant in bottom of 9x13 glass baking dish.
3. Top with tomatoes, onion and garlic.
4. Drizzle 1/2 c butter over entire casserole, then sprinkle with basil, garlic salt and black pepper.
5. Cover with foil and bake for 20 minutes.
6. Remove from oven and top with mozzarella cheese.
7. Toss crumbs with remaining melted butter and spread over casserole, then top with Parmesan cheese.
8. Bake uncovered for 10 minutes more.
9. Note: If you use a metal pan, increase oven heat to 450 degrees.
10. Also, be sure to use good fresh tomatoes for best results.

eggplant, tomatoes, onion, garlic, butter, fresh basil, mozzarella cheese, italian bread, parmesan cheese

Taken from www.food.com/recipe/scalloped-eggplant-aubergine-parmesan-61298 (may not work)