Best Eggplant And Tomato Bake Recipes

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EGGPLANT, TOMATO AND MOZZARELLA PASTA BAKE



Eggplant, Tomato and Mozzarella Pasta Bake image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h25m

Yield to 6 servings

Number Of Ingredients 10

Kosher salt and freshly ground black pepper
1 pound rigatoni
1 medium eggplant, diced
1 pint grape or cherry tomatoes
4 tablespoons extra-virgin olive oil
One 24-ounce jar marinara sauce
2 cups fresh mozzarella, cut into 1/2-inch cubes
Nonstick cooking spray, for the baking dish
3 tablespoons grated Parmesan, plus more for serving
6 fresh basil leaves, chopped

Steps:

  • Bring a large pot of water to a boil. Season aggressively with salt. Add the rigatoni and cook 3 minutes less than the package directions. Reserve 1/2 cup pasta water and drain.
  • Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  • Toss the eggplant and tomatoes with 3 tablespoons olive oil and sprinkle with salt and pepper. Spread on the baking sheet and roast until the eggplant is golden brown and tomatoes are tender, 25 to 30 minutes. (Leave the oven on.)
  • Toss the rigatoni with the eggplant, tomatoes, about 1/4 cup pasta water and the marinara sauce in a large bowl. If it looks dry, add the remaining pasta water. Stir in 1 cup mozzarella.
  • Spray a 9-by-13-inch baking dish with nonstick spray. Transfer the pasta to the baking dish and top with the remaining cup mozzarella and the Parmesan and drizzle with the remaining tablespoon olive oil. Bake until the cheese is melted and golden brown, 20 to 25 minutes. (Turn the broiler on at the end if you want the cheese to brown more.) Garnish with additional Parmesan and the chopped basil and serve.

EGGPLANT AND TOMATO BAKE



Eggplant and Tomato Bake image

This is a rich, substantial meal when served with pita or crusty bread and salad. It gets better with time and makes a popular leftover, if there are any leftovers!

Provided by Mai Forrester

Categories     Side Dish     Vegetables     Tomatoes

Time 1h10m

Yield 8

Number Of Ingredients 13

3 large eggplants
1 ½ teaspoons salt
2 onions, chopped
2 cloves garlic, crushed
1 tablespoon olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 (10.75 ounce) can tomato puree
¼ cup water
1 pinch ground black pepper
2 (8 ounce) containers plain low-fat yogurt
¼ cup wheat germ or whole wheat breadcrumbs
2 tablespoons grated Parmesan cheese

Steps:

  • Slice the eggplants into 1/4 inch slices and lightly salt them. Leave them to sweat for 30 minutes. While the eggplant are set aside, saute the onions, garlic, and olive oil in a large skillet over a low heat, covering the pan with a lid to keep them moist. Saute the onions until they are soft and turning gold in color.
  • Mix the basil, oregano, tomato puree, water, salt and pepper into the pan of onions and simmer for ten minutes.
  • While the mixture is simmering, rinse off the eggplant slices and steam them either in a microwave steamer basket (in two batches at 10 minutes each) or in a steamer over the stove.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish with non-aerosol cooking spray.
  • Spread 2 to 3 tablespoons of the tomato sauce-mixture over the bottom of the prepared baking dish. Arrange one layer of the eggplants on the bottom of the dish. Pour one third of the tomato sauce over the eggplant. Pour one container of yogurt over the tomato sauce. Repeat the eggplant layer, tomato sauce, yogurt, eggplants, and top the dish with the remaining tomato sauce.
  • Cover dish with foil and bake for 30 minutes. Uncover and sprinkle the wheat germ or breadcrumbs over the top of the casserole, followed by the Parmesan cheese. Bake for another 20 to 30 minutes; until topping is golden brown.

Nutrition Facts : Calories 142.5 calories, Carbohydrate 24 g, Cholesterol 4.5 mg, Fat 3.6 g, Fiber 8.6 g, Protein 6.9 g, SaturatedFat 1.2 g, Sodium 670.5 mg, Sugar 11.8 g

TOMATO EGGPLANT ZUCCHINI BAKE WITH GARLIC AND PARMESAN RECIPE - (3.6/5)



Tomato Eggplant Zucchini Bake with Garlic and Parmesan Recipe - (3.6/5) image

Provided by KodiakDavis

Number Of Ingredients 10

3 medium zucchini (about 1 1/2 pounds)
1 small/medium eggplant (about 3/4 pound)
1 pint cherry or grape tomatoes
1 tablespoon extra virgin olive oil
4 large cloves garlic, minced
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2/3 cup freshly grated parmesan cheese, divided (about 2 1/2 ounces)
1/4 cup chopped fresh basil, divided
1/4 cup chopped fresh parsley, divided

Steps:

  • Preheat the oven to 350 degrees F. Lightly grease a deep 9x9-inch baking dish or similar 3 1/2-quart casserole dish with cooking spray. Quarter the zucchini then cut into 1/2-inch slices and place in a large mixing bowl (each piece of zucchini should be roughly 1/2-3/4 inches in size). Slice the eggplant into 1/4-inch rounds, then stack the rounds and cut into roughly 3/4-inch pieces. Add to the bowl with the zucchini. Half the cherry tomatoes and add to the bowl. Drizzle the cut vegetables with the olive oil, then add the garlic, salt, pepper, 1/3 cup of the Parmesan cheese, and half of the basil and parsley. Toss gently to combine. Transfer the vegetables to the prepared baking dish. Bake for 25 minutes, cover the pan with aluminum foil, then continue baking for 10-20 additional minutes, until the vegetables are tender. Sprinkle with the remaining Parmesan cheese, basil, and parsley. Serve warm.

CHICKEN, EGGPLANT AND TOMATO BAKE



Chicken, Eggplant and Tomato Bake image

An Italian inspired dish, serve with a tossed salad and crusty bread. From my grade 12 Home Ec folder (a life time ago!)

Provided by cookingpompom

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

6 Japanese eggplants
1 tablespoon salt
2 tablespoons oil
3 chicken breasts
2 tablespoons mixed Italian herbs, seasoning mix
2 cups prepared pasta sauce (bottled or homemade)
1 teaspoon garlic, minced
1 cup mozzarella cheese
1/3 cup parmesan cheese

Steps:

  • Slice the eggplants in half longways - sprinkle the surface with salt. Allow to stand for 30 minutes, rinse and pat dry.
  • Brush/spray a baking tray with a little oil. Place the eggplants on a single layer and bake at 200oC for 7-10 minutes.
  • Meanwhile, slice the chicken through the middle length ways (so you have 6 half fillets). Coat the chicken with seasoning.
  • Place the chicken on top of the hot eggplant.
  • Mix the garlic with the pasta sauce (or leave out if it already has enough for your personal taste).
  • Pour sauce over the chicken and cover with the cheeses.
  • Bake for 45-50 minutes (until the chicken is cooked through).
  • Serve with salad and crusty bread.

EGGPLANT AND TOMATO BAKE



Eggplant and Tomato Bake image

I got this recipe from the side panel of a jar of Ian's Italian Whole Wheat Panko Crumbs. I have to say I really enjoyed this recipe. I changed a few things to suit my tastes however. I added soy sour cream instead of yogurt. The creamy taste of the sour cream with the tomato was really delicious. I used a 12 oz. tub of tofutti sour cream. I found that to be enough. I used grated Romano Cheese. It has a stronger flavour then the Parmesan which we like better. I also used a can of Fire Roasted whole tomatoes for this as I love the flavour. I pureed them in my Magic Bullet. I used herbs from my garden that I'd dried and I also added a tsp of dried thyme which is one of my favourite herbs.

Provided by Chef Joey Z.

Categories     Vegetable

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 13

3 large eggplants (I used the big dark purple ones)
1 1/2 teaspoons salt (I used the large cyrstal sea salt)
2 onions (I used Vedalias and chopped them into cubes)
2 garlic cloves (crushed)
1 tablespoon olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 (10 3/4 ounce) can tomato puree
1/4 cup filtered water
1 pinch black pepper (ground, I used smoked black pepper)
16 ounces plain low-fat yogurt
1/4 cup ian's panko breadcrumbs (Italian is best here)
2 tablespoons grated parmesan cheese

Steps:

  • Cut the eggplants into 1/4 inch slices, lightly salt. Let sit for 30 minutes to release the bitter taste.
  • In the meantime, in a large skillet, saute your garlic and onions in the olive oil over low heat.
  • This step took a long time, I spent about 35 minutes doing the above step. When the onion/garlic combo are golden and soft then its ready.
  • Add the herbs, tomato puree, water, salt and pepper to the onion/garlic mixture.
  • Simmer for 10 minutes.
  • Rinse the eggplant with water and then steam. The recipe didn't say how long to steam so I did it for about 15-20 minutes.
  • Then preheat your oven to 350'F. Grease a 9x13x2 inch casserole dish. I used spray oil.
  • Spread 3 tablespoons of the tomato puree onto the bottom of the oiled pan. It doesn't seem like much, but its good enough.
  • Layer 1/3 of the steamed eggplant, 1/3 of the tomato puree, and 1/3 of the yogurt. Repeat the layers and end with eggplant and then tomato puree.
  • Cover the pan with foil and bake for 30 minutes.
  • Then, uncover and sprinkle with the bread crumbs and cheese.
  • Bake an additional 25 minutes or until golden and bubbly.
  • Bon Appetit!

EGGPLANT (AUBERGINE) TOMATO AND CHEESE BAKE



Eggplant (Aubergine) Tomato and Cheese Bake image

Make and share this Eggplant (Aubergine) Tomato and Cheese Bake recipe from Food.com.

Provided by Gretchen Lauro

Categories     Vegetable

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 large eggplant, cut into 1/2 inch rounds
1/2 cup flour
1 1/4 cups seasoned bread crumbs
1 egg, slightly beaten
1 garlic clove, sliced
3 large tomatoes, sliced
1/2 cup olive oil
3/4 cup grated parmesan cheese
1/2 lb thinly sliced mozzarella cheese
salt and pepper

Steps:

  • Dip eggplant in flour, then egg and then in bread crumbs.
  • Heat 1/4 inch oil in skillet and cook eggplant in batches, until golden brown on both sides.
  • Place cooked eggplants on paper towels to drain and season with salt and pepper.
  • In bottom of baking dish alternate layers of tomatoes and eggplant, salt and pepper, grated Parmesan cheese and Mozzarella slices, ending with Mozzarella on top.
  • Bake in pre heated oven 350F degrees uncovered, for 60 minute.

Nutrition Facts : Calories 767, Fat 49, SaturatedFat 15.5, Cholesterol 114.5, Sodium 1329.9, Carbohydrate 53.1, Fiber 8.6, Sugar 9.9, Protein 30.9

EGGPLANT TOMATO AND FETA BAKE



EGGPLANT TOMATO AND FETA BAKE image

Categories     Vegetable     Side     Bake     Vegetarian     Healthy

Yield 2 servings

Number Of Ingredients 10

1 small eggplant, sliced into 1/2 inch rounds
1 tomato, sliced
1/4 cup Feta cheese
1 TBS basil
1 tsp parsley
1 tsp chive
2 TBP pine nuts (optional)
olive oil
balsamic vinegar
sald and pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Sprinkle slices of eggplant w salt and let sweat for 30min. Rinse and pat dry. Saute pine nuts in a non stick saute pan on medium heat until fragrant and golden. Remove from heat. Spray a cookie sheet with non-stick oil spray. Arrange eggplant rounds on the cookie sheet. Layer one slice of tomato on top of each eggplant round. Season with salt and pepper, sprinkle with herbs - parsley, basil, chilve. Drizzle each round w a little olive oil and balsamic vinegar. Divide cheese evenly on each round, top w a few toasted pine nuts if using. Bake for 15-25 min or until cooked through. Note: You can use any cheese you like or have on hand. Mix things up w different herbs to bring out different flavors.

EGGPLANT AND TOMATO BAKE



EGGPLANT AND TOMATO BAKE image

Categories     Basil     Tomato     Vegetable     Yogurt     Casserole/Gratin

Number Of Ingredients 13

3 large eggplants
1 1/2 teaspoons salt
2 onions, chopped
2 cloves garlic, crushed
1 tablespoon olive oil
1 tablespoon dried basil
1 tablespoon dried oregano
1 can (10.75 ounce) tomato puree
1/4 cup water
1 pinch ground black pepper
16 ounces (2 containers) plain low-fat yogurt
1/4 cup wheat germ or wholewheat breadcumbs
2 tablespoons Parmesan cheese, grated

Steps:

  • Slice the eggplants into 1/4 inch slices and lightly salt them. Leave them to sweat for 30 minutes. While the eggplant are set aside, saute the onions, garlic, and olive oil in a large skillet over a low heat, covering the pan with a lid to keep them moist. Saute the onions until they are soft and turning gold in color.
  • Mix the basil, oregano, tomato puree, water, salt and pepper into the pan of onions and simmer for ten minutes.
  • While the mixture is simmering, rinse off the eggplant slices and steam them either in a microwave steamer basket (in two batches at 10 minutes each) or in a steamer over the stove.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • Spread 2 to 3 tablespoons of the tomato sauce-mixture over the bottom of the prepared baking dish. Arrange one layer of the eggplants on the bottom of the dish. Pour one third of the tomato sauce over the eggplant. Pour one container of yogurt over the tomato sauce. Repeat the eggplant layer, tomato sauce, yogurt, eggplants, and top the dish with the remaining tomato sauce.
  • Cover dish with foil and bake for 30 minutes. Uncover and sprinkle the wheat germ or breadcrumbs over the top of the casserole, followed by the Parmesan cheese. Bake for another 20 to 30 minutes; until topping is golden brown.

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