Eggplant And Tomato Bake Recipe

Name: Eggplant And Tomato Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggplants; 1 1/2 teaspoons salt; 2 onions, chopped; 2 cloves garlic, crushed; 1 tablespoon olive oil; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 (10.75 ounce) can tomato puree; 1/4 cup water; 1 pinch ground black pepper; 2 (8 ounce) containers plain low-fat yogurt; 1/4 cup wheat germ or whole wheat breadcrumbs; 2 tablespoons grated Parmesan cheese

Servings: persons

3 large eggplants
1 1/2 teaspoons salt
2 onions, chopped
2 cloves garlic, crushed
1 tablespoon olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 (10.75 ounce) can tomato puree
1/4 cup water
1 pinch ground black pepper
2 (8 ounce) containers plain low-fat yogurt
1/4 cup wheat germ or whole wheat breadcrumbs
2 tablespoons grated Parmesan cheese

1
Slice the eggplants into 1/4 inch slices and lightly salt them. Leave them to sweat for 30 minutes. While the eggplant are set aside, saute the onions, garlic, and olive oil in a large skillet over a low heat, covering the pan with a lid to keep them moist. Saute the onions until they are soft and turning gold in color.
2
Mix the basil, oregano, tomato puree, water, salt and pepper into the pan of onions and simmer for ten minutes.
3
While the mixture is simmering, rinse off the eggplant slices and steam them either in a microwave steamer basket (in two batches at 10 minutes each) or in a steamer over the stove.
4
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish with non-aerosol cooking spray.
5
Spread 2 to 3 tablespoons of the tomato sauce-mixture over the bottom of the prepared baking dish. Arrange one layer of the eggplants on the bottom of the dish. Pour one third of the tomato sauce over the eggplant. Pour one container of yogurt over the tomato sauce. Repeat the eggplant layer, tomato sauce, yogurt, eggplants, and top the dish with the remaining tomato sauce.
6
Cover dish with foil and bake for 30 minutes. Uncover and sprinkle the wheat germ or breadcrumbs over the top of the casserole, followed by the Parmesan cheese. Bake for another 20 to 30 minutes; until topping is golden brown.

174

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3 large eggplants, 1 1/2 teaspoons salt, 2 onions, chopped, 2 cloves garlic, crushed, and more.

Yes, Eggplant And Tomato Bake 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.

That's it — enjoy your meal!

Eggplant And Tomato Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions