Eggplant (Aubergine) Tomato and Cheese Bake

Recipe by Gretchen Lauro
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READY IN: 1hr 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Dip eggplant in flour, then egg and then in bread crumbs.
  • Heat 1/4 inch oil in skillet and cook eggplant in batches, until golden brown on both sides.
  • Place cooked eggplants on paper towels to drain and season with salt and pepper.
  • In bottom of baking dish alternate layers of tomatoes and eggplant, salt and pepper, grated Parmesan cheese and Mozzarella slices, ending with Mozzarella on top.
  • Bake in pre heated oven 350F degrees uncovered, for 60 minute.
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