Eggplant Stacks

       

Eggplant Stacks

1 (1/4 pound) eggplant, cut in ½ inch slices

½ teaspoon dried basil leaves

1 large or 2 medium fresh tomatoes, sliced

¼ pound Mozzarella cheese sliced

1 large onion, thinly sliced

¾ cup butter, melted, divided

½ cup Italian bread crumbs

½ teaspoon salt

2 Tablespoons grated Parmesan cheese

On a medium-size heatproof platter arrange eggplant slices; then stack a tomato slice and an onion slice on top of each eggplant slice.  Drizzle with ¼ cup butter. Sprinkle with salt and basil.  Bake covered in a preheated 450 degree oven for 20 minutes.  Cut Mozzarella cheese in thirds.  Arrange on top of eggplant pyramids.  Stir crumbs into remaining butter and sprinkle on top.  Sprinkle with Parmesan cheese.  Bake uncovered for 10 minutes or until cheese is bubbly.  Serves 4.

Mama makes these all the time and they are a favorite of many.  The original recipe came out of Southern Sideboards and is called Escalloped Eggplant Pyramids.

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