Recipe by Mai Forrester
"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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 teaspoons
1 (10.75 ounce) can
ground black pepper
2 (8 ounce) containers
plain low-fat yogurt
wheat germ or whole wheat breadcrumbs
grated Parmesan cheese
very filling and hearty! i cheated though by cubibg the eggplant and cooking it with the onions. then i only had to cook it on the oven for 30 mins.
It was okay, but a little bland for me.
This was a very good base recipe, but I added a few more ingredients so I would enjoy it more. I used chickpeas (1/2 mashed, 1/2 whole) added chopped tomatoes, put in a layer of zuchinni, brushed balsamic vinegar over the eggplant before baking in the oven, and used whatever quantities of ingredients I thought would be good proportions. Five stars after my additions. Thanks Mai for the great base recipe.
Excellent vegetarian recipe and probably one of the best uses of eggplant. For a single guy like me who is still finding his way around the kitchen, this dish turned out to be a great confidence builder, with plenty for left overs to boot!
I would definitely increase the quantity of sauce and use a slightly heavier hand on the parmesan.
Thank you for a great dish.
This recipe was surprisingly good. I was a bit skeptical of the yogurt, but you wouldn't have even known yogurt was in it once it was cooked. I had a jar of garlic tomato sauce so I used that instead of making my own. Since my husband and I are cheese lovers, I sprinkled a few tablespoons of shredded mozarella on top as well. It was so simple to make (especially using bottled sauce) and was so yummy we each had seconds. I will be making this again soon.
This was a big crowd pleaser for vegetarians and carnivores alike, and overall pretty easy to make! I sliced the eggplant into ~1/3 inch slices then cut each slice in half before sauteeing with the onions as others suggested (skipped the salting/steaming process entirely). Since so many people talked about the recipe needing more sauce, I used 28 oz crushed tomatoes with 15 oz diced tomatoes and thought the ratio turned out well. For the yogurt, I upped the amount to ~24 oz nonfat yogurt-- everyone was so surprised that it wasn't cheese that I think I'll begin using it as a healthier substitute going forward! I baked the layered dish for 30 minutes covered before uncovering to add the topping. I needed a bit more of the breadcrumb/Parmesan mixture to cover the entire pan- probably 1/2 cup combined. Baked that for another ~10 minutes then let cool a little before serving. I will be sharing this recipe with friends and definitely making again!!
I would have givin this 5 stars but I think it needs more sauce. So just increase the sauce a bit and you have a GREAT eggplant recipe.
Delicious and rustic, I served with crusty garlic bread and it was a huge hit! I also followed the suggestions of others and cubed the eggplant before cooking with the onions.
* Percent Daily Values are based on a 2,000 calorie diet.
Eggplant and Tomato Bake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 142
** Calories from Fat: 33
New for spring! Good-for-you food you’ll love to eat.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make mini lamb balls in a spicy tomato and eggplant sauce.
A delicious eggplant casserole with way fewer calories than most.
See how to make a cheesy eggplant casserole.