Tomato Eggplant Bake Recipe
Tomato Eggplant Bake Recipe photo by Taste of Home

Tomato Eggplant Bake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. + standing Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. + standing Bake: 30 min.
MAKES: 6 servings

Ingredients

  • 1 medium eggplant (1 pound), peeled and cut into 1/2-inch slices
  • Salt to taste
  • 1 large tomato, sliced
  • 1 medium onion, sliced
  • 6 tablespoons butter, melted, divided
  • 1/2 teaspoon dried basil
  • 1/2 cup dry bread crumbs
  • 4 slices mozzarella cheese, cut into thirds
  • 2 tablespoons grated Parmesan cheese

Nutritional Facts

1 serving equals 245 calories, 18 g fat (11 g saturated fat), 49 mg cholesterol, 318 mg sodium, 15 g carbohydrate, 4 g fiber, 8 g protein.

Directions

  1. Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well.
  2. Preheat oven to 450°. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes.
  3. Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly. Yield: 6 servings.
Originally published as Tomato Eggplant Bake in Taste of Home June/July 2005, p48

Nutritional Facts

1 serving equals 245 calories, 18 g fat (11 g saturated fat), 49 mg cholesterol, 318 mg sodium, 15 g carbohydrate, 4 g fiber, 8 g protein.

Reviews for Tomato Eggplant Bake

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (1)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Aug. 27, 2014

I made this tonight as a side dish and it was amazing! Everyone loved it!

MY REVIEW
Reviewed Dec. 18, 2013

This was delicious, my entire family loved it. I did not sprinkle with the salt, I put them on a paper towel and with another paper towel I squeezed some moisture out. As others suggested I also used less butter.

MY REVIEW
Reviewed Sep. 9, 2013

I love eggplant but was not really crazy about this recipe. I think it was the tomatoes that I did not like in it. I am not fond of hot tomatoes anyway. I made it exactly as the recipe, but used panko bread crumbs as one reviewer suggested. They were good in it. It was ok but not one I would repeat again.

MY REVIEW
Reviewed Aug. 17, 2013

This recipe was so easy to make and incredibly delicious. Even my boyfriend was happy to eat this, actually went back for seconds. To think the night stared with him being pretty disappointed when I told him it was all veggies for dinner. I kept the recipe the same and wouldn't change a thing. It was really filling and I will make it again. I could see it being good with zucchini or summer squash in it as well.

MY REVIEW
Reviewed Mar. 16, 2012

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.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT