Baked Eggplant With Onions Fresh Tomatoes Recipes

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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

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.

EGGPLANT AND TOMATO BAKE



Eggplant and Tomato Bake image

I got this recipe from the side panel of a jar of Ian's Italian Whole Wheat Panko Crumbs. I have to say I really enjoyed this recipe. I changed a few things to suit my tastes however. I added soy sour cream instead of yogurt. The creamy taste of the sour cream with the tomato was really delicious. I used a 12 oz. tub of tofutti sour cream. I found that to be enough. I used grated Romano Cheese. It has a stronger flavour then the Parmesan which we like better. I also used a can of Fire Roasted whole tomatoes for this as I love the flavour. I pureed them in my Magic Bullet. I used herbs from my garden that I'd dried and I also added a tsp of dried thyme which is one of my favourite herbs.

Provided by Chef Joey Z.

Categories     Vegetable

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 13

3 large eggplants (I used the big dark purple ones)
1 1/2 teaspoons salt (I used the large cyrstal sea salt)
2 onions (I used Vedalias and chopped them into cubes)
2 garlic cloves (crushed)
1 tablespoon olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 (10 3/4 ounce) can tomato puree
1/4 cup filtered water
1 pinch black pepper (ground, I used smoked black pepper)
16 ounces plain low-fat yogurt
1/4 cup ian's panko breadcrumbs (Italian is best here)
2 tablespoons grated parmesan cheese

Steps:

  • Cut the eggplants into 1/4 inch slices, lightly salt. Let sit for 30 minutes to release the bitter taste.
  • In the meantime, in a large skillet, saute your garlic and onions in the olive oil over low heat.
  • This step took a long time, I spent about 35 minutes doing the above step. When the onion/garlic combo are golden and soft then its ready.
  • Add the herbs, tomato puree, water, salt and pepper to the onion/garlic mixture.
  • Simmer for 10 minutes.
  • Rinse the eggplant with water and then steam. The recipe didn't say how long to steam so I did it for about 15-20 minutes.
  • Then preheat your oven to 350'F. Grease a 9x13x2 inch casserole dish. I used spray oil.
  • Spread 3 tablespoons of the tomato puree onto the bottom of the oiled pan. It doesn't seem like much, but its good enough.
  • Layer 1/3 of the steamed eggplant, 1/3 of the tomato puree, and 1/3 of the yogurt. Repeat the layers and end with eggplant and then tomato puree.
  • Cover the pan with foil and bake for 30 minutes.
  • Then, uncover and sprinkle with the bread crumbs and cheese.
  • Bake an additional 25 minutes or until golden and bubbly.
  • Bon Appetit!

ROASTED TOMATO AND EGGPLANT CASSEROLE



Roasted Tomato and Eggplant Casserole image

Provided by Molly O'Neill

Categories     main course, side dish

Time 5h30m

Yield 6 servings

Number Of Ingredients 12

3 pounds plum tomatoes (about 12 to 14), halved
Salt for seasoning, plus 1 teaspoon
Freshly ground black pepper for seasoning, plus 1/4 teaspoon
3 medium eggplants (about 3 pounds), cut into 1/2-inch slices
3 tablespoons olive oil
3 large red onions (about 3 pounds), halved and sliced
3 large yellow onions (about 3 pounds), halved and sliced
6 cloves garlic, chopped
1/2 cup white wine
2 cups homemade or low-sodium chicken stock
1 1/4 teaspoons chopped fresh rosemary
1 1/4 teaspoons chopped fresh thyme

Steps:

  • Preheat oven to 300 degrees. Season the cut sides of the tomatoes lightly with salt and pepper and place cut sides down on a lightly oiled baking sheet. Bake until the tomatoes are very lightly browned and collapsed, about 3 hours. Set aside.
  • Raise the oven temperature to 450 degrees. Sprinkle the eggplant slices lightly with salt and transfer them to a large colander to drain for 30 minutes. Wipe the slices dry with paper towels and place them in a single layer on one or more lightly oiled baking sheets. Roast the eggplant slices, turning once, until they are soft and lightly browned, about 20 minutes. Set aside.
  • Meanwhile, in a large, heavy-bottomed kettle, heat the 3 tablespoons of olive oil over medium heat and add the red and yellow onions and garlic. Cook, stirring frequently, until the onions are very soft and lightly caramelized, about 25 minutes. (Lower the heat if the bottom of the pan begins to scorch.) Add the wine, stock, herbs and 1 teaspoon salt and 1/4 teaspoon pepper. Raise the heat to high and continue to cook until the mixture thickens slightly, about 5 minutes.
  • Lower the oven to 400 degrees. Spread a thin layer of the onion mixture in the bottom of a 13-by-9-inch baking pan. Top with half the eggplant slices, half the tomatoes and half of the remaining onions. Top with the remaining eggplant slices, tomatoes and onions.
  • Bake until bubbly and lightly browned, about 35 to 40 minutes. Let stand for 10 minutes before serving.

BAKED EGGPLANT



Baked Eggplant image

Great baked vegetable side dish with slices of eggplant and tomato seasoned with oregano and Parmesan cheese.

Provided by JEZZI16

Categories     Side Dish     Vegetables     Tomatoes

Time 45m

Yield 6

Number Of Ingredients 7

cooking spray
1 eggplant, sliced into 1/2-inch-thick rounds
3 tomatoes, sliced
1 tablespoon extra virgin olive oil
1 teaspoon oregano
⅓ cup grated Parmesan cheese
salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with non-stick play.
  • Arrange eggplant and tomato slices into the bottom of the prepared baking dish. Drizzle olive oil over the vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese over the entire mixture.
  • Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. Switch oven broiler to high; continue baking until completely browned, about 5 minutes.

Nutrition Facts : Calories 53.9 calories, Carbohydrate 3.2 g, Cholesterol 3.9 mg, Fat 3.7 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 1.1 g, Sodium 71.7 mg, Sugar 2 g

BAKED EGGPLANT WITH ONIONS & FRESH TOMATOES



Baked Eggplant with Onions & Fresh Tomatoes image

Categories     Bread     Sauce     Sandwich     Onion     Tomato     Side     Bake     Dinner     Eggplant

Yield serves 6 to 8

Number Of Ingredients 21

2 pounds small firm eggplants, preferably 6 to 8 ounces each
1 tablespoons plus 3/4 teaspoon kosher salt
1 1/2 pounds ripe plum tomatoes
1 pound young pecorino or low-moisture mozzarella, cut in 1/2-inch cubes
1/4 cup fresh basil leaves, loosely packed to measure, chopped
1/4 teaspoon peperoncino flakes, or to taste
1/2 cup extra-virgin olive oil
2 large onions (about 1 1/4 pounds), peeled, sliced in 1/2-inch rounds
6 plump garlic cloves, crushed and peeled
FOR THE BREAD CRUMB TOPPING
1 cup dry bread crumbs
1 1/2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
1/2 teaspoon dried oregano
1/4 cup freshly grated pecorino (or half pecorino and half Grana Padano or Parmigiano-Reggiano, for a milder flavor)
Grated zest of a small lemon (about 1 teaspoon)
2 pinches kosher salt
2 tablespoons extra-virgin olive oil
Fresh basil leaves, shredded, for serving (optional)
RECOMMENDED EQUIPMENT
A large colander; a 4-quart baking dish, 10 by 15 inches, or other shallow casserole of similar size; heavy aluminum foil; a baking sheet

Steps:

  • Trim the stem and bottom ends of each eggplant and, with a vegetable peeler, shave off ribbons of skin lengthwise, creating a zebra-striped pattern all around. Slice the eggplants crosswise into 1/2-inch-thick rounds. Lightly salt the slices on both sides, using about a tablespoon in all, and layer them in the colander, set in a bowl or the sink. Invert a dinner plate over the piled slices, and weight it with cans or other heavy objects, to press out the vegetable liquid. Let the rounds drain for 30 minutes to an hour, then rinse them, and pat dry with paper towels.
  • Meanwhile, arrange a rack in the middle of the oven and heat to 400°.
  • Trim the stem end of the plum tomatoes, and cut them in half crosswise. Squeeze the halves over a strainer set in a bowl, scraping out and catching the seeds in the strainer and collecting the tomato juices in the bowl. Cut the tomatoes into 1/2-inch chunks, put them all in a bowl, and toss with the cubes of cheese, chopped basil, peperoncino, the remaining 3/4 teaspoon salt, and 4 tablespoons of the olive oil.
  • Brush the bottom and sides of the baking dish with about 2 tablespoons of the olive oil. Lay the onion rounds in the bottom in one layer, with the garlic cloves scattered among them, and drizzle over them the remaining 2 tablespoons olive oil. Lay the eggplant slices over the onions in an even layer, overlapping a bit if necessary. Scatter the tomato and cheese chunks evenly on top of the eggplant, and drizzle the collected tomato juices all over.
  • Put the bread crumbs and all the dry seasonings in a bowl, toss to blend, then drizzle over them the 2 tablespoons olive oil, and toss well, until the crumbs are evenly moistened. Sprinkle them evenly over the top of the eggplant, tomato, and cheese layer.
  • Tent the baking dish with a sheet of heavy aluminum foil, arching it so it doesn't touch the crumb topping, and pressing it against the sides. Set the dish on the baking sheet, place in the oven, and bake for 45 minutes, until the juices are bubbling actively. Remove the foil, and continue baking for another 30 minutes or so, until the eggplant is lightly caramelized on the edges but tender and easily pierced with the tip of a knife, and the bread-crumb topping is browned and crisp.
  • Let the eggplant rest for 20 minutes before serving (it will absorb the sauce, and the cheese will settle a bit, too). Serve as you would lasagna, cutting portions with a knife and lifting them out with a wide spatula into warm shallow bowls. If you like, sprinkle shredded fresh basil over each portion.
  • Baked Eggplant
  • I know from years as a restaurateur that just about everyone, even the meat-and-potato type, loves eggplant parmigiana, hot from the oven, stuff ed with molten cheese. I love that Italian-American classic, too, but there are many more great eggplant dishes I've encountered in my travels through Italy, which I want to share with you.
  • In Sardinia, I was delighted to find a tradition of baked eggplant dishes, with ingredients, tastes, and textures that I knew would appeal to Americans. Here are two-I couldn't choose between them, so I decided to give you both. They have tomato: fresh tomatoes in one, savory tomato sauce in the other. They have cheese: grated pecorino topping on one, a vein of young pecorino (or mozzarella) chunks in the other. Best of all, they have thick layers of tender yet meaty eggplant. And in these preparations, the eggplant slices don't need frying (as in most eggplant parmigiana recipes), which saturates them with more olive oil than necessary. No frying and great flavor-I love these and am sure you will, too.
  • These are practical dishes as well. Best served hot, they are both also excellent at room temperature. And you can prepare either in advance, baking it three-quarters of the way to start, then finishing it when your guests arrive. Leftovers, if you have any, are a treat. A baked-eggplant sandwich is one of my favorites!

EGGPLANT WITH TOMATOES



Eggplant With Tomatoes image

Provided by Pierre Franey

Categories     side dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

1 medium-size eggplant, about 1 pound
4 medium-size tomatoes, about 1 pound
2 teaspoons finely minced garlic
1/2 teaspoon rosemary
1/2 teaspoon oregano
Salt to taste if desired
Freshly ground pepper to taste
6 tablespoons olive oil
1 tablespoon finely chopped parsley

Steps:

  • Preheat oven to 450 degrees.
  • Trim off each end of eggplant. Cut eggplant lengthwise in half. Place each half, cut side down, on flat surface and cut crosswise into half-moon shapes, each about one-third-inch thick. There should be a total of about 34 slices.
  • Trim off ends of tomatoes and cut away the cores. Cut tomatoes crosswise into slices, each about one-inch thick. There should be about 32 pieces. Alternate tomato slices with eggplant slices and arrange them compactly in a baking dish.
  • Combine garlic, rosemary and oregano and sprinkle over layered eggplant. Sprinkle with salt and pepper and dribble oil over all.
  • Place dish in the oven and bake 30 minutes. Baste the layered eggplant with any juices that have accumulated around it. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 582 milligrams, Sugar 6 grams

EGGPLANT AND TOMATO CASSEROLE



Eggplant and Tomato Casserole image

This is a delicious, easy-to-make, vegetarian casserole! Eggplant, tomato and onion are layered and seasoned with a splash of balsamic vinegar before being topped off with bread crumbs. There are a million variations and additions that you can make to this recipe! Be creative!

Provided by LPATTERSON1978

Categories     Side Dish     Casseroles

Time 50m

Yield 4

Number Of Ingredients 9

1 medium eggplant, sliced into 1/4 inch rounds
salt to taste
3 tablespoons olive oil
1 small onion, halved and sliced
4 medium tomatoes, sliced
¼ cup balsamic vinegar
2 tablespoons olive oil
1 cup dry bread crumbs for topping
salt and pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Season the eggplant slices with salt, and let stand for about 10 minutes. Drain off liquid.
  • Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Quickly brown the eggplant slices on each side.
  • Place a layer of the eggplant slices in an 8 inch square baking dish or casserole dish. Place some tomato slices over the eggplant, and then a few slices of onion. Repeat layers until you run out of eggplant. Pour balsamic vinegar over everything. In a small bowl, stir together the bread crumbs and remaining olive oil. Season with salt and pepper. Spread in a layer over the vegetables.
  • Bake for 25 to 30 minutes in the preheated oven, until the top is golden brown and the eggplant is tender.

Nutrition Facts : Calories 328.6 calories, Carbohydrate 36.1 g, Fat 18.8 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 2.7 g, Sodium 212.6 mg, Sugar 12.3 g

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Layer eggplant slices with the onion and tomato mixture in a shallow, lightly greased casserole. Bake the eggplant for 20 minutes at 350 F/180 C. Top with sliced or shredded Mozzarella cheese and bake for 8 minutes longer, or until cheese is melted. Arrange a layer of eggplant slices on the bottom of a 2-quart casserole or baking dish, spoon all the tomatoes on top, add another …
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BAKED EGGPLANT WITH TOMATOES - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Baked Eggplant With Tomatoes are provided here for you to discover and enjoy. Healthy Menu. Healthy And Flavorful Recipes Homemade Healthy Snacks For School Healthy Lunch Snacks For Work ...
From recipeshappy.com


BAKED EGGPLANT AND TOMATO CASSEROLE - THERESCIPES.INFO
Preheat the oven to 375. Prepare the eggplant by slicing it into thin slices about ¼ of an inch thick. Spread half of the marinara sauce on the bottom of an oven-proof casserole dish. Arrange the eggplant slices in the casserole dish on top of the sauce. Sprinkle the top of the eggplant slices with panko breadcrumbs and oregano.
From therecipes.info


TOMATO AND EGGPLANT BAKE - DIETITIAN DEBBIE DISHES
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 ...
From dietitiandebbie.com


EGGPLANT TOMATO PEPPER ONION RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


10 BEST SAUTEED EGGPLANT AND ONION RECIPES | YUMMLY
green onions, salt, cherry tomatoes, eggplant, fusilli, garlic cloves and 2 more Air Fryer French Onion Pork Chops Pork dried thyme, kosher salt, extra-virgin olive oil, ground black pepper and 9 …
From yummly.com


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