Recipe: Escalloped Eggplant a la Parmesan (freezer recipe)

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.