Scalloped Eggplant (Aubergine) Parmesan

Total Time
45mins
Prep 15 mins
Cook 30 mins

A wonderful, delicious side dish of eggplant made even better with fresh tomatoes. Absolutely fantastic! Even better as leftovers. Since eggplant does not have to be fried first, this goes together real quick.

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees.
  2. Arrange eggplant in bottom of 9x13 glass baking dish.
  3. Top with tomatoes, onion and garlic.
  4. Drizzle 1/2 c butter over entire casserole, then sprinkle with basil, garlic salt and black pepper.
  5. Cover with foil and bake for 20 minutes.
  6. Remove from oven and top with mozzarella cheese.
  7. Toss crumbs with remaining melted butter and spread over casserole, then top with Parmesan cheese.
  8. Bake uncovered for 10 minutes more.
  9. Note: If you use a metal pan, increase oven heat to 450 degrees.
  10. Also, be sure to use good fresh tomatoes for best results.

Reviews

(2)
Most Helpful

This dish was a big hit. To suplement it I made some pasta with olive oil and garlic with a bowl of pasta sauce on the side. I brought the fat content down by using low-fat mozzarella and Smart Balance spread instead of butter. I will surely make this again!

bigred1442 December 12, 2008

this recipe is soooo good. i decided to make it one night to use up some leftover farmer's market finds and it was gone in seconds! this goes in my permanent collection.

rothmr_mpls November 16, 2008

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