ESCALLOPED EGGPLANT

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Escalloped Eggplant image

Similar to Eggplant Parmigiana, but a little lighter and less saucier, and is more suitable as a side dish.

Provided by JackieOhNo

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/4 lbs eggplants, sliced crosswise in 1/2-inch-thick slices
1 lb ripe tomatoes, sliced
1 large onion, thinly sliced
3/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon dried basil leaves
4 ounces mozzarella cheese, sliced
1/2 cup dried breadcrumbs
2 tablespoons grated parmesan cheese

Steps:

  • Preheat oven to 450 degrees.
  • On medium-size ovenproof platter, arrange eggplant slices, then tomato and onion slices. Drizzle with 1/4 cup melted butter. Sprinkle with salt and basil. Bake, covered, 20 minutes.
  • Cut mozzarella slices in thirds; arrange over top. Stir crumbs into rest of melted butter; sprinkle over top; then sprinkle with Parmesan cheese.
  • Bake, uncovered, 10 minutes, or until cheese is bubbly.

Nutrition Facts : Calories 524.8, Fat 42.8, SaturatedFat 26.3, Cholesterol 116.1, Sodium 860.3, Carbohydrate 26.9, Fiber 7.3, Sugar 9.1, Protein 12.2

*** Explore more Escalloped Eggplant Recipes »

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #side-dishes     #vegetables     #dietary     #low-carb     #low-in-something

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