Tasty dish for both vegetarians and non-vegetarians; the tomato, onion and cheeses give it just the right zing. My children are pretty picky, and even they are willing participants in eating this eggplant dish! It's great the next day for leftovers, too!

Eggplant Bake

olive oil

eggs, lightly beaten

bread crumbs

eggplant, sliced into 1/2 inch rounds

salt

onion,

tomatoes, sliced

Parmesan cheese

feta cheese

Muenster cheese, torn into strips

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.


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.


In the prepared baking dish, layer eggplant, onion, tomatoes, Parmesan cheese, and feta cheese. Top with strips of Muenster.


Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.


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!! 

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.

I bread the eggplant, mist with olive oil spray, then bake it on a couple of cookie sheets, about 14 minutes on each side.  MUCH less oil this way.  Great with white or red onion.  I sprinkle the tomatoes with dried basil, oregano and a little garlic salt.   I skip the munster and just top with about a 1/4 cup of feta.  Put it under the broiler for a few minutes at the end to bubble the feta.  Love this recipe!

This is absolutely the best recipe I've ever made. I will never use another eggplant recipe this is IT! It's so good. I didnt have Italian bread crumbs used garlic crumbs and sprinkled a little Italian season on top. Ran short on egg mixture for dipping also layering wasn't perfect but didnt matter.I served it with Spinach Orzo salad good combo. I will serve with Italian or a Rustic bread next time! I am trying to post a picture for this recipe hope it works. I love this recipe.

This is by far one of the best eggplant recipes out there!! I vary the mozzarella with parmesan or an italian cheese blend whatever I have on hand. When we have eggplant and tomatoes in the house I always make this dish!! Just an FYI it doesn't freeze all that well but was still good reheated.

This was very tasty even though I had to use different cheeses. Love it. Next time might try it with a marinara sauce on top. I did fry the onion and tomato before adding to the baking dish. Eggplant takes lots of oil to fry so I alternated between oil and cooking spray. Thanks!

Oh my gosh! This is the best thing I have eaten in ages. All 3 kids devoured it. Broke my heart their were no left overs. I did not have feta so I used some fresh mozzarella. My only bread crumbs on hand where panko-I think they may have worked better because they stayed really crunchy. It probably is just as good the way it is written though.

I am rating this on how my dish came out, not necessarily the actual recipe, although it is a good one. I simply took the advise of some of the other reviews which suggested to do a few things differently. I salted the eggplant slices and let sit for at least an hour, then rinsed, before breading, which takes out any bitterness. I breaded the eggplant and baked it for 14 minutes on each side. Baking definitely left much less greasy!! While the eggplant baked, I sauteed 2 chopped cloves of garlic, onion and sliced mushrooms (which was a delicious addition). I also added a bit of balsamic vinegar to the sauteed mixture, which for my taste, was a nice subtle touch to the dish. I layered the eggplant, onion, garlic and mushroom mixture, and tomatoes, sprinkled oregano and basil, and topped off with feta and parmesan cheeses. My boyfriend who is not normally a veggie lover, and I, LOVED this dish and will definitely make it again. Thanks for the recipe and the helpful reviews that have perfected it!

I switched parma with mozzerella and it came perfect the parma was to rich.fresh garden vegs made it 3 sundays in a row family loved it no left-overs

I was not at all impressed by this recipe. First off it smoked up my entire house when I was frying the eggplant. But after I baked it I must admit it looked nice... until I bit into it! I forced myself to chew it and swallow. All I could taste was the grease and the eggplant was not cooked all the way through. It was a horrible mix of onion which didn't even cook all the way tomato and grease. I did not like it al all! If I could rate it a 0/5 I would. I do NOT recommend cooking this because you're only setting yourself up for stress and disappointment!

eggplant bake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 60 minutes

Servings: 8

Cost: $3.92 /serving

Author : VJUNE

Ingredients

Instructions

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