Best 6 Baked Eggplant Tomato Mozzarella And Parmesan Recipes

"Baked Eggplant Tomato Mozzarella and Parmesan" is a classic dish that combines the flavors of eggplant, tomatoes, mozzarella cheese, and Parmesan cheese to create a delicious and satisfying meal. This dish is perfect for a weeknight dinner or a special occasion, and it can be easily customized to suit your own tastes. In this article, we'll provide you with a step-by-step guide to making this delicious dish, as well as some tips and tricks for making the most of your ingredients.

Here are our top 6 tried and tested recipes!

TOMATO EGGPLANT BAKE

Tomato Eggplant Bake image

Cheesy and delicious, this casserole features a crisp crumb topping. It's a good meatless entree for a summer-time meal.-Faye Wortman, Evansville, Indiana

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 medium eggplant (1 pound), peeled and cut into 1/2-inch slices
Salt to taste
1 large tomato, sliced
1 medium onion, sliced
6 tablespoons butter, melted, divided
1/2 teaspoon dried basil
1/2 cup dry bread crumbs
4 slices mozzarella cheese, cut into thirds
2 tablespoons grated Parmesan cheese

Steps:

Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well. , Preheat oven to 450°. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes. , Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly.

Nutrition Facts : Calories 245 calories, Fat 18g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 318mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 4g fiber), Protein 8g protein.

BAKED EGGPLANT PARMESAN

Baked Eggplant Parmesan image

Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal. Add fresh garlic and basil to taste. I use 2 to 4 cloves fresh garlic and 5 to 10 leaves of freshly harvested basil in the sauce. Fresh basil layered in one of the layers adds lots of 'fresh' flavor!

Provided by Dollface

Categories World Cuisine Recipes European Italian

Time 4h5m

Yield 6

Number Of Ingredients 9

Ingredients

2 eggplant, peeled and cut into 1/2-inch slices
1 tablespoon salt, or as needed
1 cup Italian-style bread crumbs
¼ cup grated Parmesan cheese
2 eggs, beaten
1 (28 ounce) jar garlic-and-tomato pasta sauce
¼ cup grated Parmesan cheese
1 (16 ounce) package shredded mozzarella cheese, or as needed
½ teaspoon dried basil

Steps:

Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.
Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.
Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.

Nutrition Facts : Calories 473.7 calories, Carbohydrate 43.9 g, Cholesterol 118.9 mg, Fat 20.4 g, Fiber 10.4 g, Protein 29.6 g, SaturatedFat 10.5 g, Sodium 2427.6 mg, Sugar 18 g

EGGPLANT, TOMATO AND MOZZARELLA PASTA BAKE

Eggplant, Tomato and Mozzarella Pasta Bake image

Provided by Katie Lee Biegel

Categories main-dish

Time 1h25m

Yield to 6 servings

Number Of Ingredients 10

Ingredients

Kosher salt and freshly ground black pepper
1 pound rigatoni
1 medium eggplant, diced
1 pint grape or cherry tomatoes
4 tablespoons extra-virgin olive oil
One 24-ounce jar marinara sauce
2 cups fresh mozzarella, cut into 1/2-inch cubes
Nonstick cooking spray, for the baking dish
3 tablespoons grated Parmesan, plus more for serving
6 fresh basil leaves, chopped

Steps:

Bring a large pot of water to a boil. Season aggressively with salt. Add the rigatoni and cook 3 minutes less than the package directions. Reserve 1/2 cup pasta water and drain.
Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Toss the eggplant and tomatoes with 3 tablespoons olive oil and sprinkle with salt and pepper. Spread on the baking sheet and roast until the eggplant is golden brown and tomatoes are tender, 25 to 30 minutes. (Leave the oven on.)
Toss the rigatoni with the eggplant, tomatoes, about 1/4 cup pasta water and the marinara sauce in a large bowl. If it looks dry, add the remaining pasta water. Stir in 1 cup mozzarella.
Spray a 9-by-13-inch baking dish with nonstick spray. Transfer the pasta to the baking dish and top with the remaining cup mozzarella and the Parmesan and drizzle with the remaining tablespoon olive oil. Bake until the cheese is melted and golden brown, 20 to 25 minutes. (Turn the broiler on at the end if you want the cheese to brown more.) Garnish with additional Parmesan and the chopped basil and serve.

EGGPLANT TOMATO BAKE

Eggplant Tomato Bake image

This is a simple, easy and low-fat recipe.

Provided by CADEAUX

Categories Side Dish Vegetables Tomatoes

Yield 4

Number Of Ingredients 3

Ingredients

1 eggplant, sliced into 1/2 inch rounds
1 tomato, sliced
¼ cup grated fat-free Parmesan cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Spray a cookie sheet with non-stick oil spray. Arrange eggplant rounds on the cookie sheet and sprinkle Parmesan over the eggplant. Layer one slice of tomato on top of each eggplant round. Sprinkle with Parmesan cheese.
Bake for 10 to 15 minutes.

Nutrition Facts : Calories 55 calories, Carbohydrate 9.3 g, Fat 0.3 g, Fiber 5.1 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 105.3 mg, Sugar 4.2 g

BAKED EGGPLANT PARMESAN

Baked Eggplant Parmesan image

This is a recipe I found on diet.com. I have eggplant parmesan about a week when going out to eat and loved it so I needed to found a recipe with less calorie. So I am hoping this one will work.

Provided by shawnajean

Categories Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 large eggplants, cut into 1/2-inch thick slices
4 egg whites (or 1/2 cup egg beaters)
2 cups breadcrumbs, fat free (or, make your own using whole wheat bread)
1/4 cup parmesan cheese, grated
1 teaspoon garlic powder
2 teaspoons dried basil
24 -28 ounces no-salt-added tomato sauce
1 cup low-fat ricotta cheese
2 cups part-skim mozzarella cheese, shredded low-fat

Steps:

Set sliced eggplant aside. Lightly beat egg whites in a large bowl and place bread crumbs, parmesan, garlic and basil in another large bowl.
Dredge eggplant slices in the egg whites then bread crumbs on both sides. Place the breaded slices on a baking sheet coated with cooking spray.
Bake eggplant on each side for about 20 minutes or until easily pierced with a fork. Spread about half of the tomato sauce on the bottom of an 9 X 13 baking dish. Layer about half of the eggplant slices on top of the sauce.
Spread all of the ricotta cheese on top of the eggplant slices and top with about 1.5 cups of mozzarella. Use the remaining eggplant slices and place on top of the mozzarella.
Cover with remaining sauce and sprinkle with remaining mozzarella. Bake uncovered for 25-30 minutes at 350, cheese should be melted and bubbly.

Nutrition Facts : Calories 451.6, Fat 15.8, SaturatedFat 8.9, Cholesterol 52, Sodium 848, Carbohydrate 47.6, Fiber 9.7, Sugar 12.5, Protein 30.6

BAKED EGGPLANT WITH PESTO, PARMESAN, AND MOZZARELLA

Baked Eggplant With Pesto, Parmesan, and Mozzarella image

This tasty eggplant dish is the perfect side to a roasted chicken and a green salad with a lemon vinaigrette. You can either pre-grill the slices or broil them before putting the dish in the oven but either way, make sure the slices are partially cooked before baking. You may want to have a little extra wine/chicken broth mixture handy if the sauce gets too dry.

Provided by Penny Stettinius

Categories Cheese

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 medium eggplants, sliced
3 tablespoons olive oil
1 large onion, chopped
2 -3 garlic cloves, minced
1 red bell pepper, chopped
1/2 cup pesto sauce, preferably homemade
3 tablespoons tomato paste
1/4 cup white wine
1/2 cup chicken broth
1/2 cup mozzarella cheese, grated
1/2 cup parmesan cheese, grated

Steps:

Preheat oven to 350.
Salt the eggplant slices and lay on a paper towel for 20 minutes to extract any bitter flavors.
Pat the slices dry.
Grill the slices (I use a dry grill pan on the stove top but you could also broil) until soft but not all the way done.
Heat a skillet and add 2 TBS olive oil, Saute onion, garlic, and bellpepper until soft.
Salt and pepper liberally.
Stir in the wine and chicken broth and reduce to about 1/2 Cup.
Stir in pesto and tomato paste and remove from the heat.
In a casserole dish sprinkle the remaining 1 TBS olive oil and lay one layer of eggplant slices on top.
Spread 1/3 of the sauce on the eggplant and top with 1/3 of the cheese mixture. Repeat layers.
Top with the remaining cheese.
Bake for 30-45 minutes, or until cheese is browning and bubbly and eggplant slices are soft.

Tips:

Choose fresh, firm eggplants for the best flavor and texture. Look for eggplants that are deep purple in color and have smooth, blemish-free skin.
Slice the eggplants evenly so that they cook evenly. If the slices are too thick, they will not cook through properly. If they are too thin, they will become mushy.
Soak the eggplant slices in salt water for 30 minutes before cooking. This will help to remove the bitterness from the eggplants.
Preheat the oven to the correct temperature before baking the eggplant. This will help to ensure that the eggplant cooks evenly.
Bake the eggplant slices for the recommended amount of time, or until they are tender and slightly browned. Overcooking the eggplant will make it tough and chewy.
Use high-quality cheese for the best flavor. Fresh mozzarella and Parmesan cheese are both good choices.
Layer the eggplant slices, tomato slices, cheese, and basil in a single layer in a baking dish. Do not overcrowd the dish or the eggplant will not cook evenly.
Bake the eggplant Parmesan until the cheese is melted and bubbly and the eggplant is tender. This usually takes about 20-25 minutes.
Let the eggplant Parmesan cool for a few minutes before serving. This will help to set the cheese and make it easier to slice.

Conclusion:

Baked eggplant Parmesan is a delicious and easy-to-make dish that is perfect for a weeknight dinner or a special occasion. With its combination of tender eggplant, flavorful tomatoes, and melted cheese, this dish is sure to please everyone at the table. So next time you're looking for a new recipe to try, give baked eggplant Parmesan a try. You won't be disappointed!