Eggplant Bake Recipe

Name: Eggplant Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 eggs, lightly beaten; 1 cup Italian seasoned dry bread crumbs; 1 eggplant, sliced into 1/2 inch rounds; salt to taste; 1 medium onion, sliced; 2 tomatoes, sliced; 1 cup grated Parmesan cheese; 1 cup crumbled feta cheese; 4 slices Muenster cheese, torn into strips

Servings: persons

1 tablespoon olive oil
2 eggs, lightly beaten
1 cup Italian seasoned dry bread crumbs
1 eggplant, sliced into 1/2 inch rounds
salt to taste
1 medium onion, sliced
2 tomatoes, sliced
1 cup grated Parmesan cheese
1 cup crumbled feta cheese
4 slices Muenster cheese, torn into strips

1
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
2
Heat the oil in a skillet over medium heat. Place eggs and bread crumbs in 2 separate bowls. Dip eggplant slices in eggs, then in bread crumbs to coat. Fry coated eggplant slices in the skillet until golden brown. Season with salt, and drain on paper towels.
3
In the prepared baking dish, layer eggplant, onion, tomatoes, Parmesan cheese, and feta cheese. Top with strips of Muenster.
4
Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 eggs, lightly beaten, 1 cup Italian seasoned dry bread crumbs, 1 eggplant, sliced into 1/2 inch rounds, and more.

Yes, Eggplant Bake falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Bake

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