Memorial Day Recipes

Baked Eggplant

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Baked Eggplant

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This recipe is a lot like a casserole. It contains eggplant slices, a few types of cheese, onion and tomatoes. It's vegetarian and healthy!

Shared by svenetos

Time needed

90 min cooking

Serving Size / Yield

6 servings

Ingredients

  • 2 lg. eggplants, peeled and sliced 1/2-inch thick
  • 2 eggs
  • 2 Tbs. water
  • salt
  • pepper
  • 1 C. bread crumbs
  • vegetable oil
  • 1 onion, diced
  • 1 garlic clove, minced
  • 1 C. ricotta cheese
  • 1 C. feta cheese, crumbled
  • 2 Tbs. fresh parsley, chopped
  • 2 lg. tomatoes, sliced 1/4-inch thick
  • 6 slices Swiss cheese

Directions

Combine eggs, water, salt and pepper in deep plate and beat slightly. Dip one eggplant slice at a time into egg mixture, then into bread crumbs, coating well. Heat 3 Tbs. oil in large skillet and over medium heat, fry a few eggplant slices until golden brown on both sides. Remove to absorbent paper. Continue with remaining slices, wiping skillet clean each time.

Preheat oven to 350 degrees. Heat 2 Tbs. oil in same skillet and cook onion and garlic until tender. Remove from heat. Combine with ricotta, feta and parsley. Arrange a layer of eggplant slices on bottom of a 10x8-inch baking dish and top with tomato slices. Spread cheese mixture over tomatoes and cover with one more layer of eggplant slices. Top with Swiss cheese.

Cover with foil and bake in oven for 10 minutes. Uncover and bake 20 minutes longer or until cheese is slightly browned.

This recipe is from "What's Cooking in Niles."

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