Baked Eggplant, Mozzarella, and Tomato Casserole | Recipe Cart
Baking instead of frying makes for a lighter-tasting eggplant. Serve with pasta or crusty bread.
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Cooking tools:
- Oven
- Aluminum foil
- Chef's knife
- Baking dish
- Cutting board
- Measuring spoon
- Grater
- Spoon
- Oven mitt
- Plate
Ingredients
- 1 large eggplant, or 2 small ones, ends trimmed and left whole
- 2 tablespoons olive oil
- 4 medium-size ripe tomatoes, thinly sliced
- 1 pound fresh mozzarella cheese, thinly sliced
- ½ cup finely chopped fresh basil, or 2 tablespoon dried
- 2 tablespoons chopped fresh thyme, or 2 teaspoon dried
- Salt
- freshly ground black pepper
- 2 medium-size ripe tomatoes, chopped, or 1 cup tomato sauce
- ½ cup bread crumbs
- ½ cup grated Parmesan cheese
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