Eggplant & Tomato Bake Recipe
You need Eggplant & Tomato Bake Recipe elegance when dinner demands effortless sophistication tonight.
Because boring vegetables never inspired compliments or second helpings.
This vegetarian bake layers tender eggplant, juicy tomatoes, savory herbs.
Everything roasts slowly, caramelizes beautifully, smells absolutely divine.
Slip it into oven confidently and serve rustic glamour proudly.
Eggplant & Tomato Bake Recipe
A rustic vegetarian casserole featuring layers of roasted eggplant, sliced tomatoes, garlic, herbs, and melted cheese baked until tender and flavorful.
Ingredients
Method
- Preheat oven to 375°F.
- Brush eggplant slices lightly with 1 tablespoon olive oil.
- Heat skillet over medium heat and lightly brown eggplant 3 minutes per side.
- In baking dish, arrange half of eggplant slices evenly.
- Layer half of tomato slices over eggplant.
- Sprinkle half of minced garlic, oregano, basil, salt, and black pepper.
- Repeat layers with remaining eggplant and tomatoes.
- Drizzle remaining olive oil evenly on top.
- Cover dish with foil and bake 25 minutes.
- Remove foil and sprinkle mozzarella and Parmesan evenly.
- Bake uncovered 10 additional minutes until cheese melts and bubbles.
- Garnish with chopped parsley before serving.
Notes
Nutritional Values (Per Serving)
Calories: 320Total Fat: 20g
Saturated Fat: 7g
Carbohydrates: 18g
Fiber: 7g
Protein: 14g Vitamin C: 35%
Vitamin A: 15%
Calcium: 20%
Iron: 10%
Potassium: 18%
Additional Notes and Tips
- Salt eggplant slices beforehand to reduce bitterness.
- Add breadcrumbs on top for crisp texture.
- Use fresh basil for brighter flavor.
- Let bake rest 10 minutes before slicing.
- Store refrigerated up to three days in airtight container.
