Baked Eggplant with Cheese Italian-Style

A delicious Italian-style eggplant and cheese casserole.

Recipe Ingredients:

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

Cooking Directions:

1. Dip eggplant slices in egg and then bread crumbs.
2. 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.
3. Pour tomato sauce over casserole. Top with tomato slices and then cheese slices. Sprinkle grated onion over cheese.
4. 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.