Eggplant Tomato Bake

Eggplant Tomato Bake
  • PREP TIME
    15 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    25 mins
  • SERVING
    4 People
  • VIEWS
    764

Experience the rustic charm of the Mediterranean with this vibrant Eggplant Tomato Bake. Layers of tender eggplant and juicy tomatoes are kissed with Parmesan, creating a symphony of flavors in every bite. This is simple comfort food elevated.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    9 g
  • Fiber
    5 g
  • Protein
    3 g
  • Saturated Fat
    0 g
  • Sodium
    105 mg
  • Sugar
    4 g
  • Fat
    0 g
  • Unsaturated Fat
    0 g

DIRECTIONS

Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.

Image Step 01
01 Step

Recipe View 2 mins Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick cooking spray. (2 minutes)

Image Step 02
02 Step

Recipe View 10 mins Arrange eggplant rounds on the prepared baking sheet and sprinkle with half of the Parmesan cheese. Layer one tomato slice over each eggplant round, then sprinkle with the remaining Parmesan cheese. (10 minutes)

Image Step 03
03 Step

Recipe View 15 mins Bake in the preheated oven for 10 to 15 minutes, or until the eggplant is tender and the tomatoes are softened. (15 minutes)

For an extra layer of flavor, consider adding a sprinkle of dried oregano or basil before baking.
A drizzle of balsamic glaze after baking adds a touch of sweetness and acidity that complements the dish beautifully.
Feel free to substitute other cheeses, such as mozzarella or provolone, for the Parmesan.

Corene Wunsch

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.2/ 5 ( 254 Ratings)
Total Reviews: (8)
  • Geovanny Huels

    I didn't have Parmesan, so I used mozzarella. It was still really good!

  • Callie Mertz

    Such a healthy and tasty side dish!

  • Garfield Bauch

    So quick and simple to throw together on a busy weeknight.

  • Ryan Ratke

    This was so easy and delicious! I added some garlic powder for extra flavor.

  • Heath Mayer

    My family loved this! A great way to use up garden tomatoes and eggplant.

  • Jailyn Prohaska

    I used regular Parmesan and it was fantastic!

  • Lucy Towne

    I thought it was a little bland, but a drizzle of balsamic vinegar at the end really helped.

  • Nick Herzog

    I found the eggplant a bit bitter, next time I will try salting them first.

LEAVE A REVIEW

Please Rate