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Eggplant-Tomato Bake

Eggplant-Tomato Bake
4 votes, 4.50 avg. rating (87% score)
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Yield: 6 servings

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

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eggplant and tomoates


  • 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


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.
Updated Monday, October 5th, 2015

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2 Responses to Eggplant-Tomato Bake

  1. Anonymous September 1, 2005 at 8:31 pm #

    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.

  2. Anonymous September 19, 2008 at 4:55 am #

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

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