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Recipe Summary

prep:
20 mins
bake:
55 mins
broil:
10 mins
Servings:
4
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Ingredients

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Directions

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  • Place tomato slices on paper towels; sprinkle with 1/4 teaspoon of the salt. Place more paper towels on top. Let stand 30 minutes. Pat top of tomatoes to remove as much liquid as possible.

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  • Coat both sides of eggplant with nonstick cooking spray. Heat broiler.

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  • Broil eggplant slices on baking sheet coated with nonstick cooking spray for 5 minutes on each side or until tender.

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  • Reduce oven heat to 350°F. Coat a 2-1/2-quart baking dish with nonstick spray. Sprinkle bread crumbs over the bottom. Arrange eggplant and tomato slices, alternating, around baking dish and down center in a single layer if possible.

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  • Sprinkle casserole with oregano, basil, garlic and remaining 1/4 teaspoon salt. Drizzle with half-and-half. Top with both kinds of cheese. Cover with foil.

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  • Bake at 350°F for 45 minutes. Remove foil; bake 10 minutes or until cheese is golden. Cool 10 minutes, then serve.

Nutrition Facts

300 calories; total fat 9g; saturated fat 5g; cholesterol 25mg; sodium 974mg; carbohydrates 34g; fiber 9g; protein 21g.

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