Tomato Eggplant Bake | Recipe Cart
Delightful layers of eggplant and tomato baked with mozzarella and Parmesan cheese—only 45 minutes to enjoy this flavorful dish!
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Cooking tools:
- Colander
- Baking dish
- Oven
- Plate
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
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 tablespoons butter, melted, divided
- 1/2 teaspoon dried basil
- 1/2 cup dry bread crumbs
- 4 slices mozzarella cheese, cut into thirds
- 2 tablespoons grated Parmesan cheese
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