EGGPLANT AND TOMATO BAKE
This is a rich, substantial meal when served with pita or crusty bread and salad. It gets better with time and makes a popular leftover, if there are any leftovers!
Provided by Mai Forrester
Categories Side Dish Vegetables Tomatoes
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Slice the eggplants into 1/4 inch slices and lightly salt them. Leave them to sweat for 30 minutes. While the eggplant are set aside, saute the onions, garlic, and olive oil in a large skillet over a low heat, covering the pan with a lid to keep them moist. Saute the onions until they are soft and turning gold in color.
- Mix the basil, oregano, tomato puree, water, salt and pepper into the pan of onions and simmer for ten minutes.
- While the mixture is simmering, rinse off the eggplant slices and steam them either in a microwave steamer basket (in two batches at 10 minutes each) or in a steamer over the stove.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish with non-aerosol cooking spray.
- Spread 2 to 3 tablespoons of the tomato sauce-mixture over the bottom of the prepared baking dish. Arrange one layer of the eggplants on the bottom of the dish. Pour one third of the tomato sauce over the eggplant. Pour one container of yogurt over the tomato sauce. Repeat the eggplant layer, tomato sauce, yogurt, eggplants, and top the dish with the remaining tomato sauce.
- Cover dish with foil and bake for 30 minutes. Uncover and sprinkle the wheat germ or breadcrumbs over the top of the casserole, followed by the Parmesan cheese. Bake for another 20 to 30 minutes; until topping is golden brown.
Nutrition Facts : Calories 142.5 calories, Carbohydrate 24 g, Cholesterol 4.5 mg, Fat 3.6 g, Fiber 8.6 g, Protein 6.9 g, SaturatedFat 1.2 g, Sodium 670.5 mg, Sugar 11.8 g
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Md Mizu Ahamed AkasH
[email protected]I followed the recipe exactly, but my dish didn't turn out as well as I had hoped. I think I'll try a different recipe next time.
Sana Waseem
[email protected]This recipe is a bit bland for my taste. I would add more spices next time.
Stamp Dad
[email protected]I'm allergic to eggplant, but I made this dish for my husband and he loved it.
Yoni Ma
[email protected]This dish is a great way to get your kids to eat vegetables.
Usman Ayinde
[email protected]I've tried a lot of eggplant recipes, but this one is by far the best.
amudo brenda
[email protected]This is my new favorite eggplant recipe. It's so easy to make and it's always delicious.
Donald Johnson jr
[email protected]I made this dish for a potluck and it was a huge hit! Everyone loved it.
Bethany Tarrence
[email protected]This recipe is a great way to use up leftover eggplant and tomatoes.
Kyaw KhaingOo
[email protected]I'm not a huge fan of eggplant, but this dish was surprisingly good. The tomatoes and cheese really helped to balance out the flavor.
Natua Chkhikvadze
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Francisco Paguada
[email protected]I love this recipe because it's so versatile. I can add different vegetables or herbs to change up the flavor.
Haris Tanha Tanha haris
[email protected]This recipe is a keeper! I'll definitely be making it again.
John Ishimwe
[email protected]I've made this dish several times and it's always a crowd-pleaser. The combination of eggplant and tomatoes is perfect.
Mmunga Zamiri
[email protected]This is one of my favorite eggplant recipes. It's so simple to make and always turns out great.
Ramees Bhai
[email protected]I made this dish last night and it was amazing! The eggplant was so tender and the tomatoes were perfectly roasted.
M Junaid Ujjan
[email protected]This eggplant and tomato bake was a hit with my family! The flavors were so rich and delicious, and the eggplant was cooked to perfection.