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Eggplant-Tomato Bake

4.50 avg. rating (88% score) - 4 votes

Eggplant-Tomato Bake

This eggplant tomato casserole provides a nice combination of textures and is excellent when served with chicken or lamb.

Yield: 6 servings

Ingredients

  • 1 medium eggplant, sliced
  • salt
  • 1/2 cup olive oil, divided
  • 2 cloves garlic, minced
  • 4 large ripe tomatoes, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon sugar
  • 1/2 cup dry bread crumbs
  • 1/2 cup grated cheddar cheese

Instructions

Sprinkle eggplant slices generously with salt on both sides; place on paper towel, and let stand 30 minutes. Heat 3 tablespoons olive oil in a skillet, and saute garlic for 1 to 2 minutes. Add chopped tomatoes, salt, and pepper and simmer for about 20 minutes.

Preheat oven to 350 degrees F. Mix sugar, crumbs, and cheese in a bowl. Rinse eggplant slices in cold water and pat dry. Roll each slice in crumb mixture, then saute until tender in remaining olive oil. Place a layer of eggplant in a greased 2-quart casserole. Cover with tomatoes and crumb mixture; repeat layers until vegetables are gone, finishing with a topping of crumb-cheese mixture. Bake for about 30 minutes, or until top is browned. This eggplant tomato casserole provides a nice combination of textures and is excellent when served with chicken or lamb.
Comments
  • Anonymous

    This is a great recipe for using my fresh eggplants and tomatoes from the garden. Lots of flavor.

    Reply
  • Anonymous

    This was very tasty! When I sauteed the eggplant that I had rolled in the crumbs, lots of crumbs remained in the pan. So, I scraped up those crumbs and randomly sprinkled them on top of the layered eggplant, then placed the tomatoes and the remainder of the dry crumbs. It turned out delicious.

    Reply

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