Eggplant Scallop

Eggplant Scallop
Eggplant Scallop

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    medium eggplant, peeled & cut into 1/2" thick slices

  • Salt & pepper to taste

  • Sliced, peeled tomato

  • 1/2

    tsp sugar

  • Sliced onion

  • 1/4

    cup butter or marg., melted

  • 1/2

    tsp basil

  • Shredded mozzarella cheese

  • 2

    tbsps. grated Parmesan cheese

  • 3/4

    cup bread crumbs

Directions

Peel skin of eggplant. Cut eggplant into scallop slices. Arrange slices into bottom of 13 x 9" baking pan that has been oiled. Sprinkle lightly with salt & pepper. Spread a layer of sliced tomato with salt & sugar. Spread a layer of sliced onions. Sprinkle with half of the melted butter. Sprinkle with basil, salt and pepper to taste. Cover and bake in a 450 oven for 20 minutes. Remove from oven and cover with a layer of mozzarella. Sprinkle with grated cheese and top with remaining butter mixed with bread crumbs. Bake 10 minutes longer.

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