Transport yourself to the sun-drenched Mediterranean coast with this vibrant and flavorful Eggplant & Tomato Bake. This rustic dish combines the rich, meaty texture of eggplant with sweet tomatoes and aromatic herbs, all brought together with melted fresh mozzarella. Perfect as a main dish or side, this casserole captures the essence of Italian countryside cooking while delivering a healthy, vegetable-rich meal.
Ingredients
Vegetables:
- 2 large eggplants (about 1kg), sliced into ½-inch rounds
- 4 roma tomatoes (about 400g), sliced ¼-inch thick
- 1 large red onion (about 200g), thinly sliced
- 3 cloves garlic (15g), minced
Sauce & Seasonings:
- 1 can (400g/14 oz) diced tomatoes
- 2 tablespoons (30ml) extra virgin olive oil
- 2 tablespoons (30ml) balsamic vinegar
- 1 cup (25g) fresh basil, chopped
- 1 teaspoon (2g) dried oregano
- Salt and freshly ground black pepper to taste
Toppings:
- ½ cup (125g) fresh mozzarella, torn into pieces
- ¼ cup (34g) pine nuts
- Extra basil leaves for garnish
Step-by-Step Instructions
- Prepare the Eggplant
- Slice eggplants into ½-inch rounds
- Lay slices on paper towels and sprinkle generously with salt
- Let sit for 20 minutes to draw out moisture
- Rinse salt off and pat thoroughly dry
- This step reduces bitterness and improves texture
- Prepare Other Components
- Preheat oven to 400°F (200°C)
- Slice tomatoes and onion
- Mince garlic
- Chop fresh basil
- Prepare the baking dish with a light coating of olive oil
- Create the Sauce
- In a bowl, combine canned diced tomatoes
- Add minced garlic
- Stir in olive oil
- Mix in dried oregano
- Season with salt and pepper
- Layer the Casserole
- Start with a thin layer of sauce
- Arrange a layer of eggplant slices
- Add layers of sliced tomatoes and onions
- Sprinkle with fresh basil
- Repeat layers until all vegetables are used
- Add Toppings and Bake
- Pour remaining sauce over the top
- Scatter torn mozzarella pieces
- Sprinkle with pine nuts
- Drizzle with balsamic vinegar
- Bake for 35-40 minutes until vegetables are tender
- If needed, broil for 2-3 minutes to brown the cheese
Nutritional Information (per serving)
- Calories: 265
- Protein: 9g
- Carbohydrates: 23g
- Fiber: 8g
- Fat: 17g
- Saturated Fat: 4g
- Vitamin C: 25mg
- Vitamin A: 1200IU
- Iron: 2mg
- Calcium: 180mg
Timing:
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Serves: 6 people
Pro Cooking Tips
- Choose firm, glossy eggplants with no soft spots
- Salt eggplant slices on both sides for best results
- Use a mandoline for even vegetable slices
- Toast pine nuts before adding for enhanced flavor
- Layer vegetables standing slightly upright for better presentation
- Let rest for 10 minutes before serving to set
Variations and Substitutions
- Cheese Options:
- Replace mozzarella with fontina or provolone
- Add grated Parmesan
- Use dairy-free cheese for vegan version
- Vegetable Additions:
- Layer in zucchini slices
- Add roasted bell peppers
- Include mushrooms
- Nut Alternatives:
- Substitute pine nuts with walnuts or almonds
- Use breadcrumbs for nut-free version
- Herb Variations:
- Add fresh thyme or rosemary
- Include fresh parsley
- Try Mediterranean herb blend
Common FAQs
Q: Can I skip salting the eggplant?
A: While possible, salting improves texture and reduces bitterness. If skipping, expect a slightly different result.
Q: How do I prevent the dish from becoming watery?
A: Salt and drain eggplant thoroughly, and don’t overlap vegetables too much when layering.
Q: Can I prepare this ahead of time?
A: Yes! Assemble up to 24 hours ahead, refrigerate, and bake when ready. Add 5-10 minutes to cooking time.
Q: Is this dish freezer-friendly?
A: While possible to freeze, the texture of the vegetables may change. Best enjoyed fresh or within a few days of refrigeration.
Storage and Make-Ahead Tips
- Refrigerator Storage:
- Keep covered for up to 4 days
- Best reheated in the oven at 350°F (175°C)
- Individual portions can be microwaved
- Make-Ahead Components:
- Salt and drain eggplant up to 1 day ahead
- Prepare sauce 2-3 days in advance
- Slice vegetables and store separately
- Toast pine nuts ahead of time
- Reheating Guidelines:
- Cover with foil when reheating full casserole
- Heat at 350°F (175°C) for 15-20 minutes
- Remove foil for final 5 minutes
- For individual portions: microwave 2-3 minutes
- Serving Suggestions:
- Serve with crusty bread
- Pair with a simple green salad
- Excellent alongside grilled protein
- Drizzle with extra virgin olive oil before serving
This Mediterranean Eggplant & Tomato Bake is a celebration of simple, fresh ingredients coming together to create something truly spectacular. Whether served as a vegetarian main dish or a stunning side, it’s a versatile recipe that brings the warmth and flavors of the Mediterranean to your table.
