Quick & Easy Baked Eggplant Recipe

"This is a wonderful way to prepare eggplant when you're short on time. Slice the vegetables as thick or thin as you like, but keep them the same thickness to ensure even cooking."

Original is 5 servings

Metric US

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Ingredients

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1 medium eggplant, sliced
2 fresh tomatoes, sliced
1 large sweet onion, sliced
1/4 cup butter, melted

1 teaspoon dried basil
1 teaspoon sea salt
8 ounces shredded Italian Cheese Blend
1 cup dry bread crumbs

Nutritional

Serving Size: 1 (217 g)
Calories 369.7
Total Fat - 25 g
Saturated Fat - 9.2 g
Cholesterol - 60 mg
Sodium - 962.2 mg
Total Carbohydrate - 15.3 g
Dietary Fiber - 1.7 g
Sugars - 4.9 g
Protein - 23 g
Calcium - 703 mg
Iron - 1.5 mg
Vitamin C - 17.2 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 400. Toss bread crumbs in 1 Tbsp. of the butter; set aside.

Step 2

Spray a 9x11 inch baking dish. Layer evenly as follows: eggplant, tomatoes, then onions. Drizzle with remaining butter and sprinkle with salt and dried basil.