Baked Eggplant with Cheese Italian-Style
A delicious Italian-style eggplant and cheese casserole.
6 to 7 eggplants, sliced into 2 inch rounds
1 large egg, beaten
1 cup bread crumbs
2 tablespoons olive oil
Salt and ground black pepper to taste
1 tablespoon dried parsley
1 (4-ounce) can sliced mushrooms, drained
1 (14-ounce) can chunky tomato sauce
6 thin slices tomato
8 (1-ounce) slices Wisconsin Scamorze cheese*
1 teaspoon grated onion
- Dip eggplant slices in egg and then bread crumbs.
- Heat olive oil in skillet; brown eggplant lightly on both sides. Arrange in buttered 12x7-inch baking dish. Season to taste with salt and pepper and sprinkle with parsley and sliced mushrooms.
- Pour tomato sauce over casserole. Top with tomato slices and then cheese slices. Sprinkle grated onion over cheese.
- Bake in a preheated oven at 375°F (190°C) for 30 minutes, or until cheese is melted.
Makes 8 servings.
*If unavailable, substitute with Wisconsin mozzarella or provolone.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.