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.

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 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.

Eggplant (Aubergine) And Tomato Crisp

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