Scalloped Eggplant (aubergine) Parmesan

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.