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Rachel White

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.

Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 medium eggplants sliced into ½ inch rounds
  • 3 medium tomatoes sliced
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Method
 

  1. Preheat oven to 375°F.
  2. Brush eggplant slices lightly with 1 tablespoon olive oil.
  3. Heat skillet over medium heat and lightly brown eggplant 3 minutes per side.
  4. In baking dish, arrange half of eggplant slices evenly.
  5. Layer half of tomato slices over eggplant.
  6. Sprinkle half of minced garlic, oregano, basil, salt, and black pepper.
  7. Repeat layers with remaining eggplant and tomatoes.
  8. Drizzle remaining olive oil evenly on top.
  9. Cover dish with foil and bake 25 minutes.
  10. Remove foil and sprinkle mozzarella and Parmesan evenly.
  11. Bake uncovered 10 additional minutes until cheese melts and bubbles.
  12. Garnish with chopped parsley before serving.

Notes

Nutritional Values (Per Serving)

Calories: 320
Total 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.