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Eggplant casserole

Here is a twist on eggplant casserole. Had some extra eggplants at the Habitat garden with a few tomatoes as well.

Source: http://eggplantrecipes.net (Entered by Suncoast Co-op Market Manager)
Serves: 4
Vegetarian!

Ingredients
1 medium Eggplant
1 or 2 medium tomatoes
1 pinch salt to taste
1 pinch pepper to taste
1 pinch parmesan cheese
1 pinch mozzeralla cheese
1 bowl bread crumbs

Step by Step Instructions
  1. Preheat oven to 400 degrees. Peel and cut Eggplant into 1/4" slices. Spread mayo on both sides and dip into a bowl of bread crumbs.
  2. Place breaded eggplant onto a cookie sheet pan lightly sprayed with cooking spray. Place tray into oven for 15 mins. Remove and let cool slightly.
  3. Cut tomatoes into slices. Spray the bottom of a small casserole dish and place 4 larger pieces of the eggplant on the bottom. Place a slice to tomato onto the eggplant. Lightly salt and pepper. Sprinkle parmesan and mozzeralla cheese on top. Place another slice of eggplant on top. Bake at 350 degrees for 15 mins. Can drizzle with olive oil just prior to serving. Enjoy.

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