3/4 c. melted butter, divided
1/2 c. dry bread crumbs
1 med. eggplant, peeled and sliced in 1/2 inch slices
1 lg. tomato, sliced
1 lg. onion, sliced
1/2 tsp. salt
1/2 tsp. dried basil leaves
4 oz. Mozzarella cheese slices
2 tbsp. grated Parmesan cheese

Combine 1/2 cup butter and bread crumbs; set aside. Layer eggplant, tomato and onion in order listed in a lightly greased 9x13 baking dish. Drizzle 1/4 cup butter over top; sprinkle with salt and basil.

Cover and bake at 450 degrees for 20 minutes. Arrange cheese slices over vegetables; sprinkle with buttered bread crumbs and cheese. Bake, uncovered, at 450 degrees for 10 minutes or until cheese is bubbly. Yield: 8 servings.