Rosa Lea'S Eggplant Pyramids

1. 1

   Peel eggplant.

2. 2

   Slice eggplant 1/2 to 5/8 inch thick.

3. 3

   Sprinkle with salt and let sit a few minutes.

4. 4

   Wipe salt and moisture off.

5. 5

   Brown in heavy skillet on one side.

6. 6

   In baking dish sprayed with Pam, place eggplant, browned side up in one layer on bottom of dish. Top with 1 slice of onion and 1 slice of tomato.

7. 7

   Top with 1 thin slice of Swiss or Mozzarella cheese.

8. 8

   Melt a little margarine and stir in a spoon of bread crumbs and Parmesan cheese.

9. 9

   Sprinkle on top of tomato.

10. 10

    Bake about 10 minutes in 350u00b0 oven until cheese is melted and crumbs are brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.