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Escalloped Eggplant a la Parmesan rec.food.cooking/SheMari From: Best of the Best from Virginia Serves 6-8
This is an excellent recipe. I use it every chance I get.
1 medium eggplant, unpared and sliced in 1/2-inch slices 2 large homegrown tomatoes, peeled and sliced 1 large onion, sliced 3/4 cup margarine, melted and divided 1/2 teaspoon dried basil 3/4 teaspoon garlic salt 1/2 pound mozzarella cheese, sliced 2-3 slices whole wheat bread, toasted and made into crumbs 2 Tablespoons Parmesan cheese
Preheat oven to 450 degrees. Arrange eggplant in the botoom of a 9x13-inch aluminum baking pan; top with tomatoes and onion. Drizzle 1/2 cup margarine over the entire casserole; spinkle with basil and garlic salt.
Cover and bake for 20 minutes. Remove from oven and top with mozzarella cheese which has been cut into triangular pieces. Toss crumbs with 1/4 cup melted margarine and spred over casserole; top with Parmesan cheese and bake uncovered for 10 minutes.
Note: the 450 degree temperature may sound high, but it's correct. Lower to 425 for a glass dish.
This recipe can easily be halved! I cook a whole recipe in two dishes and freeze one.
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