Roasted Eggplant and Tomato Bake

The combination of roasted eggplant; fresh, juicy tomatoes; and melted cheese makes this recipe a meal to remember.

by Dani Yokhna
Roasted Eggplant Tomato Bake. Photo courtesy iStockphoto/Thinkstock (
Courtesy iStockphoto/Thinkstock

Tasty Tomatoes

Yield: 2 servings


  • 1 medium-sized eggplant, thinly sliced
  • 5 T. olive oil, divided
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 16 plum tomatoes, deseeded and chopped
  • 1 T. tomato paste
  • 1 T. dried oregano
  • 3 cups grated mozzarella or crumbled feta cheese
  • 2 T. grated Parmesan cheese to garnish

Arrange eggplant slices on greased baking sheet. With a pastry brush, lightly coat each eggplant slice with olive oil. Set the oven to broil, and cook the eggplant for about 10 minutes or until the slices absorb the olive oil and start to brown. Leave oven on, resetting temperature to 350 degrees F.

In medium-sized pan, cook onion with 2 tablespoons olive oil until soft. Add garlic, and cook for 2 minutes without browning. Add tomatoes, tomato paste and oregano, and cook for 10 to 15 minutes, stirring occasionally.

Place one-third of eggplant slices on bottom of baking pan. Cover with layer of grated mozzarella or feta, and top with layer of tomato mixture. Repeat layers, ending with tomatoes. Bake approximately 30 minutes, and garnish with shredded Parmesan.

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Excerpt from Tasty Tomatoes, part of the Popular Gardening Series, with permission from its publisher, BowTie, Inc. Purchase Tasty Tomatoes here.


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