Baked Fresh Tomato And Eggplant Recipe

If you like eggplant, this recipe is for you.

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1 medium eggplant (1 pound),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,
2 Tablespoons grated Parmesan cheese


To prepare the eggplant, slice and place into a colander over a plate. Lightly salt the eggplant pieces and leave to sit for 30 minutes then rinse the pieces and place them onto a plate lined with paper towels to absorb the moisture.

Preheat the oven to 450F.

Lightly grease a cast iron pan or any oven proof dish with olive oil then layer the eggplant, tomato slices and onion slices.

Drizzle 4 tablespoons of the melted butter on top and sprinkle on the basil. Cover the dish with aluminum foil and place into the preheated oven to bake for 20 minutes.

Open the oven, remove the aluminum foil and sprinkle on the bread crumbs and parmesan, and place the mozarella cheese evenly on top.

Put back into the oven for 10 minutes uncovered. Bake until cheese is bubbly and lightly browned.

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