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!

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 307 Calories

Ingredients

• salt to taste
• 1 tablespoon olive oil
• 2 eggs, lightly beaten
• 1 cup grated Parmesan cheese
• 1 eggplant, sliced into 1/2 inch rounds
• 2 tomatoes, sliced
• 1 cup crumbled feta cheese
• 1 medium onion, sliced
• 1 cup Italian seasoned dry bread crumbs
• 4 slices Muenster cheese, torn into strips

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.

Step 2

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.

Step 3

In the prepared baking dish, layer eggplant, onion, tomatoes, Parmesan cheese, and feta cheese. Top with strips of Muenster.

Step 4

Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.