Ingredients
1 medium eggplant (1 pound), peeled and cut into 1/2-inch slicesSalt to taste1 large tomato, sliced1 medium onion, sliced6 tablespoons butter, melted, divided1/2 teaspoon dried basil1/2 cup dry bread crumbs4 slices mozzarella cheese, cut into thirds2 tablespoons grated Parmesan cheese
Preparation
Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well.
Preheat oven to 450°. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes.
Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly.
