Eggplant A La Parmesan - cooking recipe

Ingredients

1 medium eggplant, peeled and sliced in 1/2-inch slices
3 large tomatoes, peeled and sliced
1 large onion, sliced and separated into rings
3/4 c. margarine, melted
1/2 tsp. basil
3/4 tsp. garlic salt
1/2 lb. Mozzarella cheese, shredded
4 slices bread (made into crumbs)
4 to 6 Tbsp. Parmesan cheese

Preparation

Preheat oven to 450\u00b0.
Arrange eggplant in the bottom of a 9 x 13-inch aluminum pan or Pyrex dish.
Top with onion, then tomatoes. Drizzle 1/2 cup margarine over entire casserole.
Sprinkle with basil and garlic salt.
Cover and bake for 20 to 30 minutes. Remove from oven and top with Mozzarella cheese.
Toss crumbs with 1/4 cup melted margarine and spread over casserole.
Top with Parmesan cheese and bake uncovered for 10 minutes.
Serves 6 to 8 people.