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Tomato Eggplant Bake Recipe

Tomato Eggplant Bake Recipe

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. YIELD:6 servings


  • 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


  • 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.

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

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Reviewed Aug. 27, 2014

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

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."

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."

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."

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."

Reviewed Oct. 13, 2011

"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 Sep. 25, 2011

"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 Sep. 10, 2011

"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 Aug. 30, 2011

"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 Jul. 29, 2011

"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 Jul. 21, 2011

"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 Jun. 27, 2011

"Very tasty- a great way to make eggplant"

Reviewed Feb. 18, 2011

"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 Aug. 9, 2009

"This recipe was quick and easy to make. It was delicious. I definitly will make it again."

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