Roasted Eggplant and Tomatoes with Anchovy Crumbs

Name: Roasted Eggplant and Tomatoes with Anchovy Crumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Two 1-pound long, slender eggplants, sliced lengthwise 3/4 inch thick; Salt; 1/4 cup extra-virgin olive oil, plus more for brushing; 4 cups crustless country bread in 1-inch pieces (4 ounces); 4 anchovy fillets, chopped; 2 tablespoons chopped parsley; 1 tablespoon chopped capers; 1 garlic clove, minced; Finely grated zest of 1/2 lemon; 4 ounces crumbled feta cheese (about 1 cup); 4 large tomatoes, thinly sliced (about 2 pounds); Freshly ground black pepper

Servings: persons

Two 1-pound long, slender eggplants, sliced lengthwise 3/4 inch thick
Salt
1/4 cup extra-virgin olive oil, plus more for brushing
4 cups crustless country bread in 1-inch pieces (4 ounces)
4 anchovy fillets, chopped
2 tablespoons chopped parsley
1 tablespoon chopped capers
1 garlic clove, minced
Finely grated zest of 1/2 lemon
4 ounces crumbled feta cheese (about 1 cup)
4 large tomatoes, thinly sliced (about 2 pounds)
Freshly ground black pepper

1
Preheat the oven to 450.
2
Sprinkle the eggplant slices with salt and let stand until beads of water appear on the surface, about 15 minutes.
3
Pat the eggplant slices dry and transfer them to a lightly oiled, large rimmed baking sheet.
4
Brush the eggplant slices with olive oil and bake in the upper third of the oven for about 20 minutes, or until they are golden brown and tender.
5
Using a spatula, loosen the eggplant slices from the sheet.
6
Reduce the oven temperature to 400.
7
Meanwhile, in a food processor, combine the bread with the anchovies, parsley, capers, garlic, lemon zest and 1/2 teaspoon of salt.
8
Add the 1/4 cup of olive oil and process until coarse crumbs form.
9
Sprinkle the feta on the eggplant and top with the sliced tomatoes.
10
Season with salt and pepper.
11
Scatter the crumbs over the tomatoes and bake in the upper third of the oven for about 50 minutes, or until browned and crisp on top.
12
Let cool for 5 to 10 minutes, then serve.

305

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: Two 1-pound long, slender eggplants, sliced lengthwise 3/4 inch thick, Salt, 1/4 cup extra-virgin olive oil, plus more for brushing, 4 cups crustless country bread in 1-inch pieces (4 ounces), and more.

Yes, Roasted Eggplant and Tomatoes with Anchovy Crumbs 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!