Eggplant Towers
I got this recipe from my good friend Tootie Grasso in 1978. I think she got it from Southern Living, but I am not sure.
by Patsy Layer
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- butter
- bread crumbs
- tomatoes sliced
- eggplant sliced
- purple onion sliced
- mozarella cheese sliced
- salt, pepper and basil
- Carbohydrate 6.31920468749943 g
- Cholesterol 1.27096353963312 mg
- Fat 0.911728384649501 g
- Fiber 0.750750017762184 g
- Protein 1.23394973957529 g
- Saturated Fat 0.395292291180811 g
- Serving Size 1 1 Serving (45g)
- Sodium 54.677499994552 mg
- Sugar 5.56845466973725 g
- Trans Fat 0.123615260362962 g
- Calories 38 calories
Try to get tomatoes, onion, and eggplant about the same size round. Arrange slices of eggplant, onion, and tomato in a stack. Top with a pat of butter, salt, pepper, and basil. Bake covered for 20 minutes at 350. Uncover and place a slice of mozzarella on each stack and a bit of breadcrumbs. Return to oven for 10 minutes. This is a great side dish with any meat. Also great served with spaghetti and meat sauce.
