EGGPLANT BAKE
Tasty dish for both vegetarians and non-vegetarians; the tomato, onion and cheeses give it just the right zing. My children are pretty picky, and even they are willing participants in eating this eggplant dish! It's great the next day for leftovers, too!
Provided by VJUNE
Categories Side Dish Vegetables Tomatoes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
- Heat the oil in a skillet over medium heat. Place eggs and bread crumbs in 2 separate bowls. Dip eggplant slices in eggs, then in bread crumbs to coat. Fry coated eggplant slices in the skillet until golden brown. Season with salt, and drain on paper towels.
- In the prepared baking dish, layer eggplant, onion, tomatoes, Parmesan cheese, and feta cheese. Top with strips of Muenster.
- Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.
Nutrition Facts : Calories 306.9 calories, Carbohydrate 18.7 g, Cholesterol 99.3 mg, Fat 18.5 g, Fiber 3.6 g, Protein 17.4 g, SaturatedFat 10.4 g, Sodium 916.6 mg, Sugar 5.5 g
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