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Cheesy and delicious, this casserole features a crisp crumb topping. It's a good meatless entree for a summer-time meal.—Faye Wortman, Evansville, Indiana
Originally published as Tomato Eggplant Bake in Taste of Home June/July 2005, p48
Ripen Garden TomatoesTo ripen green garden tomatoes, put them in brown paper bags. Don't stack too many in one bag, or they might get bruised. Check them every few days and remove the ripe ones. —Delia Kennedy, Deer Park, Washington
To ripen green garden tomatoes, put them in brown paper bags. Don't stack too many in one bag, or they might get bruised. Check them every few days and remove the ripe ones. —Delia Kennedy, Deer Park, Washington
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Reviewed on Mar. 16, 2012 by Joyce71112
I have made this a number of times, but have changed a few things. I use less butter and do not add any to bread crumbs. I sprinkle a lite coat of bread crumbs and top it off with Mexican three cheese and Parmesan. It is my mock pizza.
Reviewed on Oct. 13, 2011 by michelemary
We really enjoyed the flavors in this dish and it's a good way to use garden bounty at the end of summer. I appreciated that it was quick and easy to put together too. I did use less butter than stated, added Penzey's Pasta Sprinkle instead of just Basil and mixed the Parmesan in with the breadcrumbs before sprinkling them on top, as suggested by Charlene.
Reviewed on Sep. 25, 2011 by charlenepaugustyn
Loved this recipe! Made a few changes as follows. Used Japanese style panko crispy bread crumbs-Italian Style for the topping. I also placed the grated parmesan cheese in with the panko crumbs so that it was evenly mixed & spooned the mixture directly on each round. Not only did it look tasty, it really was a great dish. Thanks for sharing this recipe with us & I will be making it more times in the future.
Reviewed on Sep. 10, 2011 by Joyce71112
I have made this twice and the second time did not read the ingredients fully and used a three cheese Mexican which was just as tasty. I watch what I eat and now call this my mock pizza, that is what it taste like to me, thanks for sharing.
Reviewed on Aug. 30, 2011 by CiCiB
WOW! This was wonderful, even my picky eater loved it! And it is so simple to make! Would make a wonderful side dish for grilled steaks! Was filling enough to use as a main dish as well. Thank you so much for sharing this recipe!
Reviewed on Jul. 29, 2011 by PACountryGirl
I've made this a couple times since I have plenty of eggplant. I even added some zucchini one time. It's a great way to use your fresh veggies and it reheats good too.
Reviewed on Jul. 21, 2011 by catyd
I brought this to a potluck tonight and received MANY compliments on it. I also added fresh mushrooms. for ease of serving, I cut the eggplant/tomatos in half or quarters. very yummy. I can't wait to try it again!
Reviewed on Jun. 27, 2011 by lsarets
Very tasty- a great way to make eggplant
Reviewed on Feb. 18, 2011 by cwonyg
As an alternative to my requested Lasagne for my daughter's college movie shoot, I made this for the vegatarians on the set. Not only did they love it but so did the "meat" eaters. I layered it as I only had a deep pan and used two egg plants, but it turned out wonderfully. It was very easy to make which was a bonus in a small kitchen.
Reviewed on Aug. 09, 2009 by maryann59
This recipe was quick and easy to make. It was delicious. I definitly will make it again.
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