Baked Baby Eggplant Recipe

Name: Baked Baby Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggplants; 1 large tomatoes; 1 stalk basil; 1 stalk oregano; 1 stalk sage; 3 stalks thyme; 3 garlic cloves; 3 tablespoons olive oil; salt & pepper; 1/2 cup Italian breadcrumbs; 1/2 cup parmesan cheese

Servings: persons

4 eggplants
1 large tomatoes
1 stalk basil
1 stalk oregano
1 stalk sage
3 stalks thyme
3 garlic cloves
3 tablespoons olive oil
salt & pepper
1/2 cup Italian breadcrumbs
1/2 cup parmesan cheese

1
Peel skin off eggplant
2
Slice lengthwise 1/4 inch strips.
3
Slice up tomato 1/4 inch
4
Chop up all herbs discarding stalk.
5
Chop up garlic
6
In a casserole dish sprinkle some olive oil.
7
Place a layer of eggplant, layer of tomato and sprinkle half the herbs & garlic
8
Sprinkle some olive oil, salt & pepper on top.
9
Sprinkle half the bread crumbs on tops.
10
Repeat another full layer of eggplant, tomato, herbs,garlic, oil, salt & pepper and breadcrumbs on top.
11
Cover casserole dish and bake at 375 for 45 minutes.
12
Remove cover and sprinkle with the parmesan cheese.
13
Bake another 5 minutes.
14
You can use small amounts of Italian cheese, goat cheese, or monteray cheese inbetween layers as well for variation. Ive made it many ways. All delicious.
15
Enjoy.

487

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 eggplants, 1 large tomatoes, 1 stalk basil, 1 stalk oregano, and more.

Yes, Baked Baby Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Baby Eggplant

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