Nani's Cranny

Helen’s Eggplant Bake

This is an old favorite recipe that my Aunt Helen gave me at least 45 years ago. I have always enjoyed it and haven’t changed a thing about it over the years.


  • 1 medium eggplant, sliced in 1/2 inch slices
  • 3/4 cup melted butter
  • 3/4 to 1 cup bread crumbs
  • 1 large tomato, sliced
  • 1 large onion, sliced
  • 1/2 teaspoon salt
  • 1 teaspoon basil
  • 4 oz fresh mozzarella cheese
  • 2 Tablespoon freshly grated parmesan cheese


Layer eggplant, tomato, and onion. Drizzle with 1/4 cup butter, salt, and basil. Cover and bake for 20 minutes @ 400 degrees. Remove from oven, top with mozzarella cheese, mix the Parmesan, 1/2 cup butter, and breadcrumbs and sprinkle over the top of mozzarella. Return to oven for 10 more minutes.


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