Eggplant Bake

Eggplant Bake

157
VJUNE 3

"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!"

Ingredients

1 h {{adjustedServings}} servings 307 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 917 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
  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.
  3. In the prepared baking dish, layer eggplant, onion, tomatoes, Parmesan cheese, and feta cheese. Top with strips of Muenster.
  4. Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.
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Reviews

157
  1. 212 Ratings

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I used a few tips from another reviewer and a few of my own tweaks, and you just can't go wrong by doing the following: After slicing your eggplant, definitely salt the slices and let them dry ...

Absolutely delicious! To eliminate any bitterness in the eggplant; don't forget to salt your eggplant slices and leave them to drain in a colandar for an hour, rinse and prepare as directed.

I bread the eggplant, mist with olive oil spray, then bake it on a couple of cookie sheets, about 14 minutes on each side. MUCH less oil this way. Great with white or red onion. I sprinkle th...