It’s amazing what one can do with eggplant and cheese. It’s like love and marriage, a union made in heaven. Today’s recipe follows that concept. It’s similar to other dishes following that vein. For example, my post on Eggplant Parmesan (02/21/25), or Baked Eggplant with Tomato and Cheese (02/25/25). Only difference is that in this one we layer the eggplant with tomato and mozzarella. It makes for a wonderful meal, and a vegetarian delight.

This is the type of dish that even meat lovers will enjoy. With a crusty loaf of bread, or pasta on the side, and some good wine, it’s a treat for all.

EGGPLANT MOZZARELLA

Ingredients:

2 medium-side eggplants, about 3 pounds
4 eggs
3 tablespoons milk
2 cups breadcrumbs
3-(or 4) medium tomatoes, washed and cut into ¼-inch slices
8 ounces mozzarella cheese, sliced about ¼-inch thick
1 tablespoon oregano, crumbled
1 teaspoon garlic powder (or more to taste)

  1. Preheat oven to 350 degrees,
  2.  Peel eggplant and cut into ½-inch slices.
  3.  Beat eggs and milk in a small bowl and pour into a shallow dish.
  4.  Place breadcrumbs in a large dish.
  5.  Dip eggplant slices first into egg mixture, then in breadcrumbs to coat both sides.
  6.  Alternate layers of eggplant, tomato and cheese in a greased baking dish or pan. Let me add that we prefer cast-iron, but that’s an individual choice.
  7.  Top with oregano and garlic and bake for 40 minutes.
    Yield: 6 servings.