Scalloped Eggplant (Aubergine) Parmesan

Recipe by Marie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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