Tomato Eggplant Bake

Tomato Eggplant Bake


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A cheesy dish for vegetarians all around the world! This eggplant bake is luxuriously flavorful and super simple to make.

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Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

6 servings


  • 1 medium eggplant, peeled and cut into 1/2-inch slices
  • Salt to taste
  • 1 large tomato, sliced
  • 1 medium onion, sliced
  • 6 T. melted butter, divided
  • 1/2 tsp. dried basil
  • 1/2 C. dry bread crumbs
  • 4 slices mozzarella cheese, cut into thirds
  • 2 T. grated Parmesan cheese

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Preheat your oven to 450°F and lightly grease a 13x9-inch baking dish. Toss eggplant in a strainer and sprinkle with salt. Let stand for 30 minutes, rinse, and drain. Evenly layer eggplant, tomato, and onion in your prepared baking dish. Top with four tablespoons of melted butter and basil. Bake, covered, for 20 minutes. In a small bowl, mix together breadcrumbs and remaining butter. Remove casserole from oven, cover with mozzarella, breadcrumb mixture, and Parmesan. Bake, uncovered, for an additional 10 minutes. Let stand for five minutes before serving.

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