Tomato Eggplant Bake
1 medium eggplant(1 pound),peeled and cut into 1/2-inch slices.
salt to taste
1 large tomato,sliced
1 medium onion,sliced
6 tbsp butter,melted,divided
1/2 tsp dried basil
1/2 c dry bread crumbs
4 slices mozzarella cheese,cut into thirds
2 tbsp grated parmesan cheese
place eggplant slices in a colander over a plate.Sprinkle with salt,toss,let stand 30 minutes.Rinse and drain well.
Layer the eggplant,tomato and onion in a lightly greased 13 into9 into 2 in. baking dish.Drizzle with 4 tbsp butter,sprinkle with basil.Cover and bake at 450 for 20 minutes.
Toss the bread crumbs and remaining butter.Arrange mozzarella cheese over the vegetables,sprinkle with crumb mixture and parmesan cheese.Bake uncovered for 10 minutes or until the cheese is bubbly.
Don't let love interfere with your appetite. It never does with mine.