Serves: 7
Total Calories: 210
Place eggplant slices in a colander in the sink. Sprinkle with salt and toss gently. Let stand for 20 to 30 minutes; rinse and drain well. Layer eggplant, tomato and onion slices in a lightly greased 13"x9" baking pan. Sprinkle with herbs; drizzle with 4 tablespoons melted butter. Cover and bake at 450 degrees for 20 minutes. Remove from oven; sprinkle with mozzarella cheese. Toss bread crumbs with remaining butter; sprinkle over cheese. Bake, uncovered, at 450 degrees for 10 minutes, or until cheese is melted and bubbly.
Tip: Turn toss-away food jars into custom canisters...clever pantry storage for dry pasta and beans. Arrange vinyl stick-on letters on a clear glass jar, then brush on glass etching cream, following package directions. When the cream sets, peel off letters to see the name revealed like magic.
This Eggplant & Tomato Bake recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
