Stacked Eggplant (Aubergine) Parmesan
- Ready In:
- 1hr 20mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
directions
- Cut ends off eggplant & slice into 1/2-inch thickenesses.
- Peel onion & tomato & slice into 1/4-inch slices.
- Stack eggplant, tomato, & onion, salting each layer lightly, in a greased flat baking dish.
- Add small pat of margarine/butter to top of each stack.
- Cover tightly with foil.
- Bake at 350F for 1 hour.
- Remove foil & sprinkle with parmesan cheese.
- Bake uncovered 10 minutes prior to serving.
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