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Tomato Eggplant Bake

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


  • 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


  • Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well.
  • 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.
  • 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.
Nutrition Facts
1 each: 245 calories, 18g fat (11g saturated fat), 49mg cholesterol, 318mg sodium, 15g carbohydrate (5g sugars, 4g fiber), 8g protein.

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Average Rating:
  • Tanya
    Dec 14, 2020

    So Easy and delicious, and allows modifications... It reminds me of eggplant lasania. I was lazy to melt butter to drizzle, so just cut very slim little slices of it. Also used around 1 tablespoon of butter instead of 6. Also used some Italian mix of spices. Delicious. Thank you for sharing!

  • Summy
    Nov 15, 2020

    This was good. After rinsing the salt off of the eggplant, there really wasn't enough salt in the recipe. Next time I make it I'll add salt. I also think it needs garlic. I'd add some minced garlic to the melted butter before pouring it over the veggies. And, if I have it, next time I'll use lots of fresh basil in the dish, and sprinkle some on top at the end. Overall, pretty tasty though.

  • 330_priver
    Sep 6, 2020

    This is an outstanding recipe. I doubled the cheese, though, because we love cheese! Very good meatless meal.

  • elvis58
    Aug 28, 2019

    I don't like eggplant but I make it for my husband alot cause it's his favourite. He absolutely loves this dish. I made it today layering the eggplant, onions and tomatoes. I noticed some responses about one tomato. You don't really need more but you can add more tomatoes and onions if you wish. This is the second time making this and I have a feeling it won't be the last.

  • Amy
    Aug 14, 2019


  • Nancy
    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?

  • Tmarygoose
    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

  • laurawmccoy
    Aug 27, 2014

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

  • RosieThyme
    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.

  • SassyLacey
    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.