Escalloped Eggplant - cooking recipe

Ingredients

1 1/4 lbs eggplants, sliced crosswise in 1/2-inch-thick slices
1 lb ripe tomatoes, sliced
1 large onion, thinly sliced
3/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon dried basil leaves
4 ounces mozzarella cheese, sliced
1/2 cup dried breadcrumbs
2 tablespoons grated parmesan cheese

Preparation

Preheat oven to 450 degrees.
On medium-size ovenproof platter, arrange eggplant slices, then tomato and onion slices. Drizzle with 1/4 cup melted butter. Sprinkle with salt and basil. Bake, covered, 20 minutes.
Cut mozzarella slices in thirds; arrange over top. Stir crumbs into rest of melted butter; sprinkle over top; then sprinkle with Parmesan cheese.
Bake, uncovered, 10 minutes, or until cheese is bubbly.