Eggplant layered with onions, tomatoes, and three kinds of cheese makes a delicious baked dish suitable for vegetarians, non-vegetarians, even kids!
I found this recipe searching for a way to use up some eggplant. It was good, but a tad bland and had a bit too much cheese. I stirred some mixed herbs and pepper into the breadcrumbs, and as we're not eating fried foods I put the breaded eggplant in unfried. They came out fine. My husband loved it, so I'll be making this again. - 11 Oct 2014
I used a few tips from another reviewer and a few of my own tweaks, and you just can't go wrong by doing the following: After slicing your eggplant, definitely salt the slices and let them dry for about an hour. Rinse off, dip in egg and coat with italian season bread crumbs. Spray two rectangular cookie sheets with olive oil spray, and as another reviewer suggested, bake the eggplant for about 14 min on each side. While the eggplant slices bake, saute half a sliced red onion and a couple cloves of chopped garlic. When the eggplant is done, place in a dish, topped with the onions & garlic, then with 2 sliced roma tomatoes. Sprinkle basil and oregano over the tomatos (thanks again to another reviewer!), then top with shredded parmesan cheese and feta. Bake for 20 min. Absolutely delicious every time I've made it!! - 29 Nov 2008 (Review from Allrecipes USA and Canada)
Absolutely delicious! To eliminate any bitterness in the eggplant; don't forget to salt your eggplant slices and leave them to drain in a colandar for an hour, rinse and prepare as directed. - 05 Sep 2007 (Review from Allrecipes USA and Canada)