Tomato Eggplant Bake

By bakers_delight85

This is a good meatless entree for a summertime meal.

Ingredients

• 1 medium eggplant (1 pound), peeled and cut into 1/2-inch slices
• Salt to taste
• 1 large tomato, sliced
• 1 medium onion, sliced
• 6 Tbsp. butter, melted, divided
• 1/2 tsp. dried basil
• 1/2 cup dry bread crumbs
• 4 slices mozzarella cheese, cut into thirds
• 2 Tbsp. grated Parmesan cheese

Preparation

Step 1

Place eggplant slices in a colander over a plate. Sprinkle with salt; toss. Let stand 30 minutes. Rinse and drain well.
Layer the eggplant, tomato and onion in a lightly greased 13x9x2-inch baking dish. Drizzle with 4 Tbsp. butter; sprinkle with basil. Cover and bake at 450 degrees for 20 minutes.
Toss the bread crumbs and remaining butter. Arrange mozzarella cheese over the vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until the cheese is bubbly.