Rating: 4.5 stars
50 Ratings
  • 5 star values: 32
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2

Since New Jersey is the Garden State, I think this recipe represents our region. This dish uses a lot of vegetables out of the garden.

Gallery

Recipe Summary

cook:
50 mins
total:
1 hr 15 mins
prep:
25 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut eggplant into 1/4-in.-thick slices. Place in a colander over a plate; sprinkle with salt. Let stand for 30 minutes. Rinse under cold water and pat dry with paper towels.

    Advertisement
  • In a shallow bowl, combine the bread crumbs, garlic salt and pepper. In another shallow bowl, beat eggs. Dip eggplant into eggs, then coat with crumb mixture.

  • In a large skillet, cook eggplant in 2 tablespoons oil for 2 minutes on each side or until lightly browned. Transfer to an ungreased 13-in. x 9-in. x 2-in. baking dish. In the same skillet, saute the green pepper, onion and mushrooms in remaining oil for 5 minutes or until pepper and onion are crisp-tender. Sprinkle over eggplant. Top with tomatoes.

  • Bake, uncovered, at 350 degrees F for 25 minutes. Uncover; place cheese slices over the top. Bake 25-30 minutes longer or until cheese is lightly browned.

Nutrition Facts

296 calories; protein 15.4g; carbohydrates 28g; fat 15g; cholesterol 110.9mg; sodium 2166.2mg. Full Nutrition
Advertisement