Tomato Eggplant Bake Recipe

4.5 16 21
Tomato Eggplant Bake Recipe
Tomato Eggplant Bake Recipe photo by Taste of Home
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Tomato Eggplant Bake Recipe

Read Reviews
4.5 16 21
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + standing Bake: 30 min.

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

Directions

Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes. Rinse and drain well.
Layer the eggplant, tomato and onion in a lightly greased 13-in. x 9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake at 450° for 20 minutes.
Toss the bread crumbs and remaining butter. Arrange mozzarella cheese over the 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 each: 245 calories, 18g fat (11g saturated fat), 49mg cholesterol, 318mg sodium, 15g carbohydrate (5g sugars, 4g fiber), 8g protein.

  • 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 for 30 minutes. Rinse and drain well.
  2. Layer the eggplant, tomato and onion in a lightly greased 13-in. x 9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake at 450° for 20 minutes.
  3. Toss the bread crumbs and remaining butter. Arrange mozzarella cheese over the 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

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Reviews forTomato Eggplant Bake

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Nancy User ID: 9246933 272867
Reviewed Sep. 10, 2017

"this recipe sounds strange.... only one tomato for a 9x13 pan? and whole onion with just one tomato doesn't sound right either?"

MY REVIEW
Tmarygoose User ID: 2501915 250487
Reviewed Jul. 15, 2016

"I used Panko bread crumbs and added about 1 teaspoon of fresh Thyme finely chopped. It is a wonderful dish. Loved it and when you have fresh homegrown eggplant, tomatoes and onions, makes it that much better"

MY REVIEW
laurawmccoy User ID: 7958867 150768
Reviewed Aug. 27, 2014

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

MY REVIEW
[email protected] User ID: 3392719 61085
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
SassyLacey User ID: 4962891 57478
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
MelButts22 User ID: 7376207 56312
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
Joyce71112 User ID: 5219910 124664
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."

MY REVIEW
michelemary User ID: 1090411 206512
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."

MY REVIEW
charlenepaugustyn User ID: 3862805 206511
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."

MY REVIEW
Joyce71112 User ID: 5219910 150766
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."

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