Tomato Eggplant Bake
Total TimePrep: 15 min. + standing Bake: 30 min.
- 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 Facts1 each: 245 calories, 18g fat (11g saturated fat), 49mg cholesterol, 318mg sodium, 15g carbohydrate (5g sugars, 4g fiber), 8g protein.
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?
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
Aug 27, 2014
I made this tonight as a side dish and it was amazing! Everyone loved it!
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.
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.
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.
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.
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.
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.
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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