Name: Tomato Eggplant Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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

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

Tomato Eggplant Bake

eggplant (1 pound),

Salt

tomato,

onion,

butter, melted, divided

basil

dry bread crumbs

mozzarella cheese,

Parmesan cheese

I wanted to love this, but it came out really watery. The only subs I made were olive oil instead of butter and fresh herbs instead of dried. I'll keep looking for the perfect eggplant recipe.

So Easy and delicious, and allows modifications... It reminds me of eggplant lasania. I was lazy to melt butter to drizzle, so just cut very slim little slices of it. Also used around 1 tablespoon of butter instead of 6. Also used some Italian mix of spices. Delicious. Thank you for sharing!

I don't like eggplant but I make it for my husband alot cause it's his favourite.  He absolutely loves this dish.  I made it today layering the eggplant, onions and tomatoes.  I noticed some responses about one tomato.  You don't really need more but you can add more tomatoes and onions if you wish.  This is the second time making this and I have a feeling it won't be the last.

This was good. After rinsing the salt off of the eggplant, there really wasn't enough salt in the recipe. Next time I make it I'll add salt. I also think it needs garlic. I'd add some minced garlic to the melted butter before pouring it over the veggies. And, if I have it, next time I'll use lots of fresh basil in the dish, and sprinkle some on top at the end. Overall, pretty tasty though.

I love eggplant but was not really crazy about this recipe.  I think it was the tomatoes that I did not like in it.  I am not fond of hot tomatoes anyway.  I made it exactly as the recipe, but used panko bread crumbs as one reviewer suggested.  They were good in it.  It was ok but not one I would repeat again.

Loved this recipe!  Made a few changes as follows.  Used Japanese style panko crispy bread crumbs-Italian Style for the topping.  I also placed the grated parmesan cheese in with the panko crumbs so that it was evenly mixed & spooned the mixture directly on each round. Not only did it look tasty, it really was a great dish.  Thanks for sharing this recipe with us & I will be making it more times in the future.

We really enjoyed the flavors in this dish and it's a good way to use garden bounty at the end of summer.  I appreciated that it was quick and easy to put together too.  I did use less butter than stated, added Penzey's Pasta Sprinkle instead of just Basil and mixed the Parmesan in with the breadcrumbs before sprinkling them on top, as suggested by Charlene.

I have made this a number of times, but have changed a few things. I use less butter and do not add any to bread crumbs. I sprinkle a lite coat of bread crumbs and top it off with Mexican three cheese and Parmesan. It is my mock pizza.

This recipe was so easy to make and incredibly delicious. Even my boyfriend was happy to eat this, actually went back for seconds. To think the night stared with him being pretty disappointed when I told him it was all veggies for dinner. I kept the recipe the same and wouldn't change a thing. It was really filling and I will make it again. I could see it being good with zucchini or summer squash in it as well.

I have made this twice and the second time did not read the ingredients fully and used a three cheese Mexican which was just as tasty.  I watch what I eat and now call this my mock pizza, that is what it taste like to me, thanks for sharing.

This was delicious,  my entire family loved it.    I did not sprinkle with the salt, I put them on a paper towel and with another paper towel I squeezed some moisture out.  As others suggested I also used less butter.

I made this tonight as a side dish and it was amazing!  Everyone loved it!

I used Panko bread crumbs and added about 1 teaspoon of fresh Thyme finely chopped.  It is a wonderful dish.  Loved it and when you have fresh homegrown eggplant, tomatoes and onions, makes it that much better

WOW! This was wonderful, even my picky eater loved it! And it is so simple to make! Would make a wonderful side dish for grilled steaks! Was filling enough to use as a main dish as well. Thank you so much for sharing this recipe!

I've made this a couple times since I have plenty of eggplant.  I even added some zucchini one time.  It's a great way to use your fresh veggies and it reheats good too.

I brought this to a potluck tonight and received MANY compliments on it.  I also added fresh mushrooms.  for ease of serving, I cut the eggplant/tomatos in half or quarters.   very yummy.  I can't wait to try it again!

As an alternative to my requested Lasagne for my daughter's college movie shoot, I made this for the vegatarians on the set. Not only did they love it but so did the "meat" eaters. I layered it as I only had a deep pan and used two egg plants, but it turned out wonderfully. It was very easy to make which was a bonus in a small kitchen.

Tomato Eggplant Bake

Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 6

Author : Taste of Home

Ingredients

Instructions

Top similar recipes