EGGPLANT (AUBERGINE) TOMATO AND CHEESE BAKE

Eggplant (Aubergine) Tomato and Cheese Bake image

Provided by Gretchen Lauro

Categories Vegetable

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 10

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1 large eggplant, cut into 1/2 inch rounds
1/2 cup flour
1 1/4 cups seasoned bread crumbs
1 egg, slightly beaten
1 garlic clove, sliced
3 large tomatoes, sliced
1/2 cup olive oil
3/4 cup grated parmesan cheese
1/2 lb thinly sliced mozzarella cheese
salt and pepper

Steps:

Dip eggplant in flour, then egg and then in bread crumbs.
Heat 1/4 inch oil in skillet and cook eggplant in batches, until golden brown on both sides.
Place cooked eggplants on paper towels to drain and season with salt and pepper.
In bottom of baking dish alternate layers of tomatoes and eggplant, salt and pepper, grated Parmesan cheese and Mozzarella slices, ending with Mozzarella on top.
Bake in pre heated oven 350F degrees uncovered, for 60 minute.

Nutrition Facts : Calories 767, Fat 49, SaturatedFat 15.5, Cholesterol 114.5, Sodium 1329.9, Carbohydrate 53.1, Fiber 8.6, Sugar 9.9, Protein 30.9