Total Time
45mins
Prep 15 mins
Cook 30 mins

Taken from "The Los Angeles Times California Cookbook" (1981).

Ingredients Nutrition

Directions

  1. Cut eggplants into diagonal slices. Dredge in flour.
  2. Beat together egg, oil, salt, and pepper. Dip eggplant slices in egg mixture, then in seasoned breadcrumbs.
  3. Place in a baking pan sprayed with cooking spray and cover loosely with foil.
  4. Bake at 400 for 15 minutes.
  5. Unwrap, top each slice of eggplant with a slice of tomato, and sprinkle with shredded mozzarella.
  6. Return to oven and bake 10 minutes longer.
Most Helpful

I bought an eggplant for my garden this year despite never having cooked eggplant before, and this recipe was my first attempt at cooking with eggplant. I omitted the tomato since my husband doesn't like them, but might put them on half of them for myself next time. My husband and I loved this recipe, and we will definitely use it again, either on it's own, or as a base to add a sauce to or layer with.

mooncobress August 26, 2009

This was really good. I had lots of tomatoes and eggplant from the garden, so this is just what I needed to use some up. I skipped the flour step, just dipped in the egg mixture and then breadcrumbs. I don't think they needed to be covered in foil, and I cooked them longer to get them crispier. Great flavor combination, definitely a keeper!

jaynine August 05, 2009

These were wonderful! The only thing I did different was to peel the eggplant (personal preferance). Will definitely be making these again!

Skooch October 10, 2007