I have made this repeatedly also, but always use olive oil instead of butter (and only about HALF the amount shown in the recipe). -LuAnn
1 medium eggplant, unpared and sliced in 1/2 inch slices (you can peel)
2 large homegrown tomatoes, peeled and sliced (can use more)
1 large onion, sliced and separated into rings
3/4 cup butter, melted and divided
1/2 teaspoon dried basil (1 1/2 Tablespoon fresh)
1/2/teaspoon garlic salt
1/2 pound mozzarella cheese, sliced (I sometimes use grated/shredded)
2 to 3 slices very good whole wheat bread, toasted and made into crumbs (can use crushed harvest grain crackers or croutons)
2 Tablespoons Parmesan Cheese
Preheat oven to 450ºF.*
Arrange eggplant in the bottom of a 9 x 13 metal baking pan.
Top with tomato and onion slices.
Drizzle 1/2 cup butter over the entire casserole.
Sprinkle with basil and garlic salt.
Cover with foil and bake for 20 minutes.
Remove from oven and top with mozzarella cheese which has been cut into triangular pieces (can use shredded).
Toss crumbs with remaining melted butter and spread over casserole.
Sprinkle with Parmesan cheese.
Bake uncovered for 10 minutes.
Source: Tria on TOH Community Forum; edited slightly and posted by LuAnn for KRT.