Eggplant Ala New Orleans
1 medium eggplant, unpared and sliced in 1/2 inch slices
Preheat oven to 450 degrees.
2 large homegrown tomatoes (red and ripe), peeled and chopped
1 large vidalia onion, sliced and separated into rings
3/4 cup butter, melted
1/2 teaspoon dried basil
3/4 teaspoon garlic salt
1/2 pound mozzarella cheese, sliced a bit on the thin side
2 to 3 slices whole wheat bread, toasted and made into crumbs
2 tablespoons fresh grated parmesan cheese
Arrange the eggplant in the bottom of a 9 x 13 in. aluminum baking pan; top with tomato and onion. Drizzle 1/2 cup butter over the entire casserole; sprinkle with basil and garlic salt. Cover and bake for 20 minutes. Remove from oven and top with mozzarella cheese which has been cut into triangular pieces.
Toss crumbs with 1/4 cup melted butter and spread over casserole; top with parmesan cheese and bake uncovered for 10 minutes.
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