Best Italian Eggplant Tomato Bake Recipes

TOMATO EGGPLANT BAKE

Tomato Eggplant Bake image

Cheesy and delicious, this casserole features a crisp crumb topping. It's a good meatless entree for a summer-time meal.-Faye Wortman, Evansville, Indiana

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 medium eggplant (1 pound), peeled and cut into 1/2-inch slices
Salt to taste
1 large tomato, sliced
1 medium onion, sliced
6 tablespoons butter, melted, divided
1/2 teaspoon dried basil
1/2 cup dry bread crumbs
4 slices mozzarella cheese, cut into thirds
2 tablespoons grated Parmesan cheese

Steps:

Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well. , Preheat oven to 450°. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes. , Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly.

Nutrition Facts : Calories 245 calories, Fat 18g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 318mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 4g fiber), Protein 8g protein.

EGGPLANT TOMATO BAKE

Eggplant Tomato Bake image

This is a simple, easy and low-fat recipe.

Provided by CADEAUX

Categories Side Dish Vegetables Tomatoes

Yield 4

Number Of Ingredients 3

Ingredients

1 eggplant, sliced into 1/2 inch rounds
1 tomato, sliced
¼ cup grated fat-free Parmesan cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Spray a cookie sheet with non-stick oil spray. Arrange eggplant rounds on the cookie sheet and sprinkle Parmesan over the eggplant. Layer one slice of tomato on top of each eggplant round. Sprinkle with Parmesan cheese.
Bake for 10 to 15 minutes.

Nutrition Facts : Calories 55 calories, Carbohydrate 9.3 g, Fat 0.3 g, Fiber 5.1 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 105.3 mg, Sugar 4.2 g

ITALIAN EGGPLANT, ZUCCHINI AND TOMATO CASSEROLE

Italian Eggplant, Zucchini and Tomato Casserole image

Make and share this Italian Eggplant, Zucchini and Tomato Casserole recipe from Food.com.

Provided by Myra9035

Categories One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1/2 large eggplant, cut into 1/2 inch pieces
1 medium zucchini, cut into 1/2 inch pieces
1 medium onion, chopped
1 -2 garlic clove, minced
1 large carrot, chopped
1 (14 ounce) can diced tomatoes
1 tablespoon italian seasoning
1 tablespoon olive oil
1 egg
2 teaspoons salt
1 teaspoon black pepper
2 slices bread, toasted or 1 cup breadcrumbs
2 tablespoons parmesan cheese, grated
1/2 cup textured vegetable protein (TVP) (optional)

Steps:

Chop eggplant first, and sprinkle the eggplant pieces with 1 teaspoons of the salt. Set this aside to sit while you chop the other veggies.
After about 15-20 minutes, place the salted eggplant in a colander and rinse it under cool water to remove the salt and bitter juices. Pat dry with a paper towel.
Preheat the oven to 400°F
Heat the olive oil in a large pan on medium heat. Add the chopped onion and carrot and mix into the oil. Add the garlic. Saute for 3-4 minutes.
Add the Italian seasoning. Add the zucchini, and saute another 2 minutes. Add the eggplant, saute another 2 minutes, and then add the tomatoes. Remove from heat.
Season the vegetable mixture in the pan with the remaining salt and pepper. Whisk the egg, add it to the pan and mix this through the veggies, along with 1 Tb. of the parmesan cheese and the optional 1/2 cup of TVP.
Pour the veggie mixture from the pan into a casserole dish, and top off with the remaining 1 Tb. cheese and the breadcrumbs.
Cover the dish with foil or a lid, and bake for 20 minutes. Uncover and bake for an additional 10 minutes, or until nicely browned.