Baked Tomatoes & Eggplant With Bread Crumbs
Baked eggplant with a prepared tomato topping and cheese is a tasty dish for any meal. The dish takes about 30 minutes to prepare and makes eight servings. The dish has a colorful appearance which makes it appealing to the eye, and a flavor that pleases the palate. Does this Spark an idea?
Things You'll Need
- Gallon plastic bag
- Cookie sheet
- Wire rack
- 1/2 cup flour
- 1/2 cup bread crumbs, Italian style
- 1 large eggplant
- 1 cup milk
- 1 tbsp. salt (Kosher salt can be substituted)
- 1/2 cup mozzarella cheese (low fat mozzarella can be substituted)
- 5 tomatoes
- 1/4 cup red onion
- 2 tbsp. extra virgin olive oil
- 1 tbsp. Italian spice
- Salt
- Pepper
Instructions
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1
Pour flour and bread crumbs into the gallon size plastic bag. Set aside. Pour 1 cup milk into a bowl. Set aside.
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2
Remove the seeds and dice 5 tomatoes. Place in a large bowl. Peel and finely chop 1/4 cup onion. Add the onion, Italian spice and olive oil to the tomatoes. Toss the mixture gently to mix. Add salt and pepper to taste. Set aside.
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3
Slice the large eggplant into 1/2 inch slices. Place the eggplant in a large bowl. Sprinkle the eggplant with 1 tbsp. salt. Set aside for 15 minutes.
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4
Shred 1/2 cup mozzarella cheese. Set aside.
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5
Preheat oven to 425 degrees Fahrenheit. Place a wire rack on a cookie sheet. Set aside.
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6
Remove the eggplant from the bowl and rinse with cool water to remove the salt. Pat eggplant dry with paper towel.
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7
Dip the eggplant slices into the milk. Put an eggplant slice in the gallon bag. Hold the bag closed and shake to coat the eggplant with flour and bread crumbs. Place the slice on the wire rack. Finish coating the remaining slices of eggplant.
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8
Place the cookie sheet with the wire rack in the oven for 10 minutes. Remove the eggplant when the time is up. Add 2 tbsp. of the tomato topping to each slice of eggplant. Sprinkle 1 tbsp. cheese over the eggplant and tomato. Place in oven and bake until the cheese melts. Remove and serve.
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