Eggplant (Aubergine) And Tomato Crisp Recipe

Name: Eggplant (Aubergine) And Tomato Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; 6 garlic cloves, minced; 4 tablespoons fresh basil, chopped; 1/2 teaspoon dried oregano; salt & fresh ground pepper, to taste; 2 medium eggplants, peeled and cut into 1/2-inch slices; 1 yellow bell pepper, cut into 1/2-inch strips; 4 large ripe tomatoes, cut into 1/4-inch slices; Topping; 3 tablespoons chopped fresh parsley; 6 cups whole wheat breadcrumbs; 1 teaspoon dried thyme; 2 teaspoons chopped fresh rosemary; 1/2 cup freshly grated parmesan cheese; 2 tablespoons fresh lemon juice; 2 tablespoons olive oil; salt & fresh ground pepper, to taste; basil leaves, for garnish

Servings: persons

Filling
2 tablespoons olive oil
2 tablespoons balsamic vinegar
6 garlic cloves, minced
4 tablespoons fresh basil, chopped
1/2 teaspoon dried oregano
salt & fresh ground pepper, to taste
2 medium eggplants, peeled and cut into 1/2-inch slices
1 yellow bell pepper, cut into 1/2-inch strips
4 large ripe tomatoes, cut into 1/4-inch slices
Topping
3 tablespoons chopped fresh parsley
6 cups whole wheat breadcrumbs
1 teaspoon dried thyme
2 teaspoons chopped fresh rosemary
1/2 cup freshly grated parmesan cheese
2 tablespoons fresh lemon juice
2 tablespoons olive oil
salt & fresh ground pepper, to taste
basil leaves, for garnish

1
Preheat oven to 425u00b0. In a small bowl, whisk together oil, vinegar, garlic, basil, oregano, salt and pepper; brush on both sides of eggplant, bell pepper and tomato slices.
2
Place vegetables on a large baking sheet. Jellyroll pan works nice.
3
Cover with foil and bake for 10 minutes.
4
Remove foil and bake another 10 minutes.
5
Lightly coat a shallow casserole or gratin dish with cooking spray.
6
Place a layer of eggplant on bottom; top with a layer of bell pepper, then a layer of sliced tomatoes.
7
Repeat layers, using all remaining vegetables and ending with a layer of tomatoes.
8
Mix together all topping ingredients except fresh basil leaves.
9
Sprinkle over vegetables.
10
Bake for 30 minutes. Garnish with fresh basil leaves.

996

kcal

Calories

Fat

158

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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 20 ingredients. The key ingredients include: Filling, 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 6 garlic cloves, minced, and more.

Yes, Eggplant (Aubergine) And Tomato Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Eggplant (Aubergine) And Tomato Crisp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions