• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
About Work With Me Latest Posts

Pinterest

Instagram

Dietitian Debbie Dishes

Dishing Up Healthy, Vegetarian Eats

  • Veganuary
  • Recipe Index
    • Diet
      • Gluten-Free
      • Vegan
      • Vegetarian
    • Method
      • 10 Ingredients or Less
      • Healthy Bowls
      • Meal Prep
      • No Bake
      • One Pot
      • Quick and Easy
    • Course
      • Beverages
      • Breakfast
      • Dessert
      • Main Dish
      • Salads
      • Side Dishes
      • Snacks & Appetizers
    • Season
      • Fall
      • Spring
      • Summer
      • Winter
  • Nutrition

Pinterest

Instagram

About Work With Me Latest Posts
Home » Recipe » Course » Main Dish » Casserole

Tomato and Eggplant Bake

Created On: September 20, 2018 | By Debbie | 1 Comment

Jump to Recipe Print Share Pin

This post may include affiliate links. To learn more, see my privacy policy.

Use up all those late summer eggplants and tomatoes in this easy tomato and eggplant bake topped with mozzarella and fresh basil. 

Tomato and Eggplant Bake | The perfect dish for using up the last of your summer produce! this …

I’ve got the perfect recipe today to help you use up some of that late summer produce that may be overwhelming those of you with home gardens or friendly neighbors with large gardens! This time of year, tomatoes and eggplants are at their peak so it is the perfect opportunity to make this tomato and eggplant bake. I found myself with a pile of tomatoes and eggplant on my counter after shopping the farmers market and decided to whip up this tomato and eggplant bake for dinner. It reminds me of a deconstructed eggplant parmesan without all the fuss of breading eggplant slices and cooking them individually.

As you can see below, you basically just line the bottom of your baking dish with a layer of fresh chopped tomatoes tossed with garlic, onion, and Italian seasoning. Next, you’ll layer your eggplant over top of that and brush it with olive oil. Stick it in the oven and basically forget about it for about an hour! The last step is adding some cheese to the top and finishing it off in the broiler so that cheese gets nice and melty and golden brown. Mmmm!

Tomato Eggplant Bake Process Photo

Tips for Making this Tomato and Eggplant Bake

  • I recommend using a 9″ x 11″ baking dish for this recipe since you may have trouble fitting your eggplants side by side in a smaller dish. If you need, you could evenly divide everything between 2 8 ” x 8″ baking dishes.
  • Don’t have heirloom tomatoes? Use cherry tomatoes! They roast up just as nicely under the eggplant in this dish. You can likely also use canned (diced or crushed) tomatoes. I haven’t tried this dish with canned tomatoes yet – but will make sure to update this post when I do!
  • Make sure you don’t skip the salting step. Globe eggplants like the ones in this recipe can be a little bitter, but salting them draws out that bitterness. (How cool is that?!)
  • I baked these for 75 minutes in my oven at home, but you may need to adjust the baking time by a few minutes depending on your oven, altitude, etc. You’re ready to add the cheese when your eggplant is very fork tender – like, it basically falls apart when you touch with your fork.

What to Serve with this Tomato and Eggplant Bake

I like serving this dish with an Italian flavored veggie sausage. (These pesto spinach veggie sausages from Tofurky are my fave!) You could also buy veggie sausage crumbles and add it to the top of this dish when serving. (Lightlife has a great tasting veggie sausage crumble if you need a recommendation!)

Looking for more eggplant recipes? Check out these:

  • Roasted eggplant and pepper pita sandwich
  • Simple gluten free eggplant parmesan
  • Eggplant lasagna rolls
  • Vegetarian stuffed eggplant
  • Grilled baba ganoush
Tomato and Eggplant Bake 3
Tomato and Eggplant Bake | The perfect dish for using up the last of your summer produce!

Tomato and Eggplant Bake

Created by: Deborah Murphy

Course Side Dish, vegetable
Cuisine Mediterranean, Vegetarian
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
4
Use up all those late summer eggplants and tomatoes in this easy tomato and eggplant bake topped with mozzarella and fresh basil. 
Print
Pin
Share
Rate
Prevent your screen from going dark

Ingredients
  

  • 2 medium eggplants ~2 1/2 lbs total
  • 4 1/2 cups chopped tomatoes I used 2 large heirloom tomatoes
  • 3/4 cup chopped yellow onion
  • 3 cloves garlic minced
  • 2 tablespoons Italian seasoning
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup olive oil
  • 1 1/2 cups shredded mozarella cheese
  • 1 small bunch basil chopped

Instructions

  • Preheat oven to 375 degrees Fahrenheit. 
  • Slice eggplants in half lengthwise and cut crosswise into meat of eggplant (as seen above), making sure to leave skin intact. (You don't want to end up cutting it into cubes!) Salt cut sides generously and place in 9"x11" baking dish. Set aside. 
  • Chop tomatoes and toss with onion, garlic, Italian seasoning, salt, and pepper.
  • Check on eggplants and pat away any moisture and extra salt with a paper towel. Pour tomato mixture into bottom of the pan and place eggplants on top. 
  • Brush cut sides of eggplants with olive oil and add a dash of salt and pepper. 
  • Bake for 65-75 minutes or until eggplants are very tender when poked with a fork. Brush with additional olive oil as needed during cooking.
  • Top with mozzarella and place under broiler on high for 4-5 minutes until cheese is melted and starting to turn golden brown in spots. 
  • Remove from oven and let cool 5-10 minutes. Top with fresh basil leaves and serve!

Nutrition

Serving: 1/4 recipe | Calories: 318kcal | Carbohydrates: 28g | Protein: 18g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 14g | Cholesterol: 8mg | Sodium: 930mg | Fiber: 12g | Sugar: 16g

Make this recipe?

Share it with me on Instagram @dietitiandebbie and tag me #dietitiandebbie

Email Recipe Pin Recipe Share Recipe
Tomato and Eggplant Bake 2

posted in: Casserole, Gluten-Free, Side Dishes, Summer, Vegetarian

Previous
10 Healthy Packed Lunch Ideas for Work
Next
Easy Homemade Guacamole

Reader Interactions

    Leave A Reply! Cancel reply

    Share your thoughts!
    Your email address will not be published. Required fields are marked with *
    Rate this recipe!




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Comments & Reviews

  1. Jane May says

    April 4, 2022

    I made this recipe today with 2 home grown eggplants. Very tasty savoury flavours and a healthy way of cooking eggplant as olive oil is brushed on. I sprinkled some chilli powder on top of the melted cheese for some chilli zing
    Jane
    Melbourne, Australia

    Reply

Primary Sidebar

Debbie - Author of Dietitian Debbie.

Welcome!

I'm Debbie, a Registered Dietitian and the writer behind this blog where you’ll find healthy, seasonal, vegan & vegetarian recipes! I'm on a mission to inspire you to eat more plants.

More About Me

Free Healthy 7-Day Vegetarian Meal Plan!

Subscribe to the newsletter for the latest + our free meal plan!

Thank you for subscribing!

Search

Featured On

Veganuary 2023 Recipes

  • butternut squash chickpea curry in shallow bowl with fork.
    Chickpea and Butternut Squash Curry
  • Easy Vegan Taco Skillet
  • easy vegan tofu scramble on toast with fork
    Easy Vegan Tofu Scramble
  • healthy vegan lunch ideas for work
    5 Easy Vegan Lunch Ideas for Work
  • vegan pantry essentials
    How to Stock a Healthy Vegan Pantry
  • vegan double chocolate banana muffins close up
    Double Chocolate Banana Muffins

Popular Recipes

  • 3 vegan loaded sweet potatoes on tray
    Vegan Loaded Sweet Potatoes
  • Simple Curry Spiced Quinoa
    Simple Curry Spiced Quinoa (Vegan, Gluten Free)
  • Warm Faro Salad with Roasted Vegetables
    Warm Farro Salad with Roasted Root Vegetables
  • Vegetarian Slow Cooker Enchilada Casserole
  • 8 Healthy Ways to Flavor Your Oats
  • beet juice made in blender.
    Beet Juice Recipe (Blender)

What's For Dinner?

V
Vegan
GF
Gluten-Free
VG
Vegetarian
  • Quick and Easy Recipes. Quick + Easy
  • One Pan Recipes. One Pan
  • Healthy Bowl Recipes. Salads
  • Healthy Bowl Recipes. Healthy Bowls

Browse Topics

  • Breakfast
  • Dessert
  • Main dish
  • Salads
  • Side Dishes
  • Snacks & Appetizers
  • Vegan
  • Vegetarian
Dietitian Debbie Submark

FREE Healthy 7-Day Vegetarian Meal Plan!

When you subscribe to the newsletter.

Connect

Follow on Pinterest

Follow on Instagram

Get In Touch

©2023, Dietitian Debbie Dishes. All Rights Reserved. About Privacy Policy Accessibility Policy
Back To Top
Design by Pixel Me Designs
×

Free Healthy 7-Day Vegetarian Meal Plan!

Subscribe to the newsletter for the latest + our free meal plan!

Thank you for subscribing!