TOMATO EGGPLANT BAKE RECIPE: HOW TO MAKE IT
Cheesy and delicious, this casserole features a crisp crumb topping. It's a good meatless entree for a summer-time meal.—Faye Wortman, Evansville, Indiana
Provided by Taste of Home
Categories Side Dishes
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well. , Preheat oven to 450°. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes. , Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly.
Nutrition Facts : Calories 245 calories, FatContent 18g fat (11g saturated fat), CholesterolContent 49mg cholesterol, SodiumContent 318mg sodium, CarbohydrateContent 15g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 8g protein.
CONTEST-WINNING EGGPLANT PARMESAN RECIPE: HOW TO MAK…
Because my recipe calls for baking the eggplant instead of frying it, it’s much healthier than other parmesans! The prep time is a little longer than for some recipes, but the Italian flavors and rustic elegance are well worth it. —Laci Hooten, McKinney, Texas
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 05 minutes
Prep Time 40 minutes
Cook Time 25 minutes
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Place eggs and bread crumbs in separate shallow bowls. Dip eggplant slices in eggs, then coat in crumbs. Place on baking sheets coated with cooking spray. Bake until tender and golden brown, 15-20 minutes, turning once., In a small bowl, combine mushrooms, basil and oregano. In another small bowl, combine mozzarella and Parmesan cheeses., Spread 1/2 cup sauce into a 13x9-in. baking dish coated with cooking spray. Layer with a third of the mushroom mixture, a third of the eggplant, 3/4 cup sauce and a third of the cheese mixture. Repeat layers twice., Bake, uncovered, until heated through and cheese is melted, 25-30 minutes.
Nutrition Facts : Calories 305 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 102mg cholesterol, SodiumContent 912mg sodium, CarbohydrateContent 32g carbohydrate (12g sugars, FiberContent 9g fiber), ProteinContent 18g protein.
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