Cheesy Eggplant Bake

1 medium eggplant, peeled                                                                ¾ c. dry breadcrumbs

½ tsp. pepper                                                                                        3 Tbsp. olive oil, divided

1 med. onion, chopped                                                                       3 ½ c. fresh tomatoes, chopped up

1 (6 oz.) package sliced mozzarella cheese                                    2 tsp. salt

3 tsp. garlic salt                                                                                    3 eggs

1 large green pepper, chopped                                                           ½ pound fresh mushrooms, sliced

Cut eggplant into ¼ -inch thick slices.  Place in a colander over a plate; sprinkle with salt.  Let stand for 30 min.  Rinse under cold water and pat dry with paper towels.  In a shallow bowl, combine the breadcrumbs, garlic salt and pepper.  In another shallow bowl, beat eggs.  Dip eggplant into eggs, then coat with crumb mixture.  In a large skillet, cook eggplant in 2 Tbsp. oil for 2 min. on each side or until lightly browned.  Transfer to an ungreased 13-in. By 9 in. by 2in. baking dish.  In the same skillet, saute the green pepper, onion, and mushrooms in remaining oil for 5 min. or until pepper and onion are crisp-tender.  Sprinkle over eggplant.  Top with tomatoes.  Bake, uncovered, at 350 degrees F for 25 min.  Uncover; place cheese slices over the top.  Bake 25-30 min. longer or until cheese is lightly browned.


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