Name: Cheesy Eggplant Bake
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: 1 medium eggplant, peeled -; 2 teaspoons salt -; 3/4 cup dry bread crumbs -; 3 teaspoons garlic salt -; 1/2 teaspoon pepper -; 3 eggs -; 3 tablespoons olive oil, divided -; 1 large green pepper, chopped -; 1 medium onion, chopped -; 1/2 pound sliced fresh mushrooms -; 2 cans (14-1/2 ounces each) stewed tomatoes -; 1 package (6 ounces) sliced part-skim mozzarella cheese -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Cheesy Eggplant Bake

1. 1 medium eggplant, peeled -

2. 2 teaspoons salt -

3. 3/4 cup dry bread crumbs -

4. 3 teaspoons garlic salt -

5. 1/2 teaspoon pepper -

6. 3 eggs -

7. 3 tablespoons olive oil, divided -

8. 1 large green pepper, chopped -

9. 1 medium onion, chopped -

10. 1/2 pound sliced fresh mushrooms -

11. 2 cans (14-1/2 ounces each) stewed tomatoes -

12. 1 package (6 ounces) sliced part-skim mozzarella cheese -

How to cook deliciously - Cheesy Eggplant Bake

1. Stage

Cut eggplant into 1/4-in.-thick slices. Place in a colander over a plate; sprinkle with salt. Let stand for 30 minutes. Rinse under cold water and pat dry with paper towels.

2. Stage

In a shallow bowl, combine the bread crumbs, garlic salt and pepper. In another shallow bowl, beat eggs. Dip eggplant into eggs, then coat with crumb mixture.

3. Stage

In a large skillet, cook eggplant in 2 tablespoons oil for 2 minutes on each side or until lightly browned. Transfer to an ungreased 13-in. x 9-in. baking dish. In the same skillet, saute the green pepper, onion and mushrooms in remaining oil for 5 minutes or until pepper and onion are crisp-tender. Sprinkle over eggplant. Top with tomatoes.

4. Stage

Bake, uncovered, at 350° for 25 minutes. Place cheese slices over the top. Bake 25-30 minutes longer or until cheese is lightly browned.