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Cheesy Eggplant Bake

SUBMITTED BY: Frances Sayre

"Since New Jersey is the Garden State, I think this recipe represents our region. This dish uses a lot of vegetables out of the garden."
RECIPE RATING:
The reviewer gave this recipe 25 stars. This recipe average a 4.6 star rating.
Read Reviews (22)
PREP TIME  25 Min
COOK TIME  50 Min
READY IN  1 Hr 15 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS

  • 1 medium eggplant, peeled
  • 2 teaspoons salt
  • 3/4 cup dry bread crumbs
  • 3 teaspoons garlic salt
  • 1/2 teaspoon pepper
  • 3 eggs
  • 3 tablespoons olive oil, divided
  • 1 large green pepper, chopped
  • 1 medium onion, chopped
  • 1/2 pound fresh mushrooms, sliced
  • 2 (14.5 ounce) cans stewed tomatoes
  • 1 (6 ounce) package sliced mozzarella cheese

DIRECTIONS

  1. Cut eggplant into 1/4-in.-thick slices. Place in a colander over a plate; sprinkle with salt. Let stand for 30 minutes. Rinse under cold water and pat dry with paper towels.
  2. In a shallow bowl, combine the bread crumbs, garlic salt and pepper. In another shallow bowl, beat eggs. Dip eggplant into eggs, then coat with crumb mixture.
  3. In a large skillet, cook eggplant in 2 tablespoons oil for 2 minutes on each side or until lightly browned. Transfer to an ungreased 13-in. x 9-in. x 2-in. baking dish. In the same skillet, saute the green pepper, onion and mushrooms in remaining oil for 5 minutes or until pepper and onion are crisp-tender. Sprinkle over eggplant. Top with tomatoes.
  4. Bake, uncovered, at 350 degrees F for 25 minutes. Uncover; place cheese slices over the top. Bake 25-30 minutes longer or until cheese is lightly browned.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 8, 2007 by chelsarah
This was a fantastic recipe. However, A few changes were made, which I believe made this side... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2008 by lisap
This is the best eggplant recipe I have ever made. My husband and I both love it! Served it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 18, 2008 by t_jones
Amazing ! Used diced Tomatoes not stewed and added garlic. it will be made regularly ! thank you! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 20, 2007 by TCUSH
Very tasty! I made the recipe as is. It was very simple to follow. I agree with other... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 17, 2008 by Beverly
This dish will be a regular in our house. When I sauted the gr. pepper, mushrooms, and onion... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 21, 2007 by princesslane
What a wonderful recipe. I made it a main dish by adding venison burger and italian sausage... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 28, 2006 by mkscookin'
think the mozzarella would be great but didn't have any on hand so substituted with provolone.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 4, 2008 by Bethany
Rave reviews at a party! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 24, 2008 by Nisha
Eggplant slices should be cut thicker to really feature the main ingredient. This reminded me... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 15, 2008 by Nurynski
This dish is very versatile and it's delicious. I prepared it following the instructions but... MORE

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