Eggplant and Tomato Bake Recipe
This Eggplant and Tomato Bake is a cozy, rustic dish packed with Mediterranean flavors. Thin slices of tender eggplant are layered with juicy tomatoes, aromatic herbs, garlic, and a sprinkle of cheese, then baked to perfection. It’s a great vegetarian main or side dish that’s healthy, comforting, and simple to prepare. Ideal for family dinners, potlucks, or even as a meal-prep option!
Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: 1 hour
Servings: 4
Ingredients
For the Bake:
2 medium eggplants (about 1 lb / 450g), sliced into ¼-inch rounds
3 medium ripe tomatoes, sliced
2 tbsp olive oil (plus more for drizzling)
3 cloves garlic, minced
1 medium onion, finely chopped
1 tsp dried oregano
½ tsp dried thyme or rosemary
Salt & pepper to taste
¼ cup grated Parmesan (or feta/mozzarella – optional)
2 tbsp chopped fresh basil or parsley (for garnish)
Optional Add-ins:
½ cup marinara sauce or crushed tomatoes (for saucier version)
1 small zucchini, sliced thin (layered with eggplant)
Red pepper flakes (for a spicy kick)
Instructions
1. Preheat Oven
Preheat your oven to 375°F (190°C). Lightly grease a baking dish (8×8 inch or similar).
2. Prepare Eggplant
Optionally, lightly salt the eggplant slices and let sit for 15 minutes to draw out bitterness. Pat dry with a towel.
Brush or drizzle slices with olive oil and lightly season with salt and pepper.
3. Saute Onion & Garlic
In a skillet, heat 1 tbsp olive oil. Saute chopped onion for 3–4 minutes until soft. Add minced garlic and cook for another 30 seconds. Set aside.
4. Layer the Vegetables
In the baking dish, spread sauteed onions and garlic as the base layer.
Arrange alternating slices of eggplant and tomato in rows or circles (like a spiral ratatouille).
Sprinkle with herbs, salt, pepper, and optional cheese.
Drizzle remaining olive oil on top.
5. Bake
Cover loosely with foil and bake for 30 minutes. Remove foil, bake another 10 minutes uncovered until vegetables are soft and top is slightly golden.
6. Finish & Serve
Let rest for 5–10 minutes. Garnish with chopped fresh herbs before serving.
Tips & Notes
Sweating the eggplant removes bitterness and improves texture.
Make it a meal: Serve with rice, quinoa, couscous, or crusty bread.
Cheese choices: Parmesan adds a salty crunch; mozzarella melts beautifully; feta gives it a tangy Mediterranean flair.
Low-oil version: Bake eggplant slices ahead or air fry to reduce oil usage.
Make-ahead: Assemble the dish up to a day in advance and bake when ready.
Frequently Asked Questions
Q: Can I freeze the Eggplant and Tomato Bake?
A: Yes! Freeze it after baking in an airtight container. Reheat in the oven at 350°F until warmed through.
Q: Can I add meat?
A: Yes. Add pre-cooked ground beef, turkey, or sausage between the layers or mix with the onion/garlic base.
Q: My eggplant turned mushy—why?
A: Overbaking or slicing too thin can cause this. Aim for ¼-inch slices and check doneness around 30 minutes.
Q: Is this recipe vegan?
A: Yes, if you omit cheese or use a plant-based alternative.
Q: Can I make it in an air fryer?
A: You can air-fry eggplant slices separately, then layer and bake quickly or assemble individual portions in oven-safe ramekins in the air frye
Serving Suggestions
With a side of Greek yogurt or tzatziki
Over cooked couscous or lentils
Paired with a green salad and crusty bread
Topped with toasted pine nuts or sunflower seeds for crunch.
Nutrition Facts
Calories: ~170
Protein: 4g
Carbohydrates: 15g
Fat: 11g
Fiber: 5g
Sugar: 7g
Sodium: 250mg
Cholesterol: 5mg