Eggplant And Tomato Bake Recipes

ITALIAN EGGPLANT TOMATO BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a plastic bag, combine the flour, bread crumbs and Italian seasoning. Shake to mix. In a shallow bowl, whisk together the eggs and water. Heat the oil in a large skillet over medium-high heat. There should be enough oil to thinly coat the bottom of the skillet. Dip the eggplant slices in egg, then place in the bag and shake to coat. Fry the slices in the skillet until golden brown on each side. Remove, and drain on paper towels.
• Spread a thin layer of spaghetti sauce in the bottom of a 9 inch square baking dish. Cover with the eggplant slices, then top with more sauce. Mix together the ricotta cheese and Parmesan cheese; spread over the eggplant. Spread sauce over the cheese, and top with tomato slices. Cover with more sauce, and spread remaining cheese over the top.
• Bake for 30 minutes in the preheated oven, or until cheese is melted and sauce is bubbling.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for about 3 minutes, or until tender. Drain. Serve the eggplant tomato bake over pasta.

EGGPLANT TOMATO BAKE

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.

TOMATO EGGPLANT BAKE

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.

EGGPLANT AND TOMATO BAKE

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 EGGPLANTS AND TOMATOES

Steps:

• Preheat the oven to 450 degrees F.
• Line a heavy large baking sheet with foil. Cut cross-hatch marks over the cut side of the eggplants. Arrange the eggplants and the Roma tomatoes cut side up on the prepared baking sheet. Brush with 2 tablespoons of oil. Sprinkle with salt and pepper.
• Whisk 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in a small bowl to blend. Stir in the diced tomatoes. Season with salt. Spoon the oil mixture over the eggplants. Sprinkle the eggplants with salt and pepper.
• Stir the bread crumbs, remaining 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in another small bowl to blend. Sprinkle the bread crumb mixture over the Roma tomatoes.
• Bake until the vegetables are tender and the bread crumb topping is brown, about 30 minutes.

EGGPLANT, TOMATO AND MOZZARELLA PASTA BAKE

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.

ROASTED TOMATO AND EGGPLANT CASSEROLE

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.

EGGPLANT, POTATO, TOMATO CASSEROLE

Steps:

• Slice and salt eggplant, and allow to sit for an hour. Rinse salt off.
• Chop tomatoes, and combine with garlic, basil, olive oil, vinegar, salt, pepper, and chilies. Allow to marinate for 30 minutes.
• Spread some tomatoes in the bottom of a 9 x 13" casserole dish. Layer eggplant, potatoes, tomatoes, eggplant, potatoes, and finish with the last of the tomatoes.
• Bake at 400 degrees for 45 minutes. Top with Parmesan, and bake for 15 more minutes.

BAKED EGGPLANT IN TOMATO SAUCE

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°.
• Put the tomato sauce in a bowl, and stir in the olives, sliced peperoncini, capers, and basil. Spread about 1/2 cup of the sauce over the bottom of the baking dish. Lay in half the eggplant slices in a single layer, overlapping a bit if necessary. Drop spoonfuls of tomato sauce, another 1/2 cup total, on top of the eggplant layer, and sprinkle over it half the grated cheese. Lay in the remaining eggplant rounds in an even layer, spoon and spread the remaining sauce over them, and scatter the rest of the cheese all over the top.
• 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 15 minutes or so, until the cheese topping is golden brown and the eggplant is caramelized on the edges yet tender and easily pierced with the tip of a knife.
• Let the eggplant rest for 20 minutes (to absorb the sauce). Cut portions with a knife, and lift them out with a wide spatula into warm shallow bowls.

EGGPLANT AND TOMATO CASSEROLE

Steps:

• Place one-third of the eggplant slices in an even layer in a 14-by-9-by-2-inch oval dish. Sprinkle with 1 teaspoon of the salt. Cook, uncovered, at 100 percent power in a high-power oven for 10 minutes.
• Remove from oven. Rinse eggplant slices and pat dry.
• Repeat Steps 1 and 2 twice, with remaining eggplant slices.
• Rinse and dry dish. Arrange half the eggplant in a single layer in the bottom of the dish. Sprinkle with half the basil and half the garlic. Arrange half the tomato slices over the basil and garlic. Drizzle with half the olive oil. Sprinkle with 1/4 teaspoon salt and pepper. Cover with half the mozzarella. Repeat the layers.
• Cook, uncovered, at 100 percent power in a high-power oven for 8 minutes.
• Remove from oven. Spoon the accumulated juices over the top.