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