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Eggplant and Tomato Bake
SUBMITTED BY:
Mai Forrester
PHOTO BY:
JenniferJP
"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!"
RECIPE RATING:
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(35)
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PREP TIME
40 Min
COOK TIME
30 Min
READY IN
1 Hr 10 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 large eggplants
1 1/2 teaspoons salt
2 onions, chopped
2 cloves garlic, crushed
1 tablespoon olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 (10.75 ounce) can tomato puree
1/4 cup water
1 pinch ground black pepper
2 (8 ounce) containers plain low-fat yogurt
1/4 cup wheat germ or whole wheat breadcrumbs
2 tablespoons grated Parmesan cheese
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DIRECTIONS
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.
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REVIEWS
Reviewed on Oct. 2, 2003 by
RUNTNIK
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RUNTNIK
Oct. 2, 2003
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.
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11 users found this review helpful
very filling and hearty! i cheated though by cubibg the eggplant and cooking it with the...
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Reviewed on Oct. 2, 2003 by RAVI.NATHAN
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RAVI.NATHAN
Oct. 2, 2003
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.
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7 users found this review helpful
Excellent vegetarian recipe and probably one of the best uses of eggplant. For a single guy...
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Reviewed on Jan. 25, 2004 by
BN61079
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BN61079
Jan. 25, 2004
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.
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6 users found this review helpful
This recipe was surprisingly good. I was a bit skeptical of the yogurt, but you wouldn't have...
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Reviewed on May 3, 2003 by KUKL
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KUKL
May 3, 2003
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.
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3 users found this review helpful
This was a very good base recipe, but I added a few more ingredients so I would enjoy it more....
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Reviewed on Jan. 20, 2003 by MRSVICARI
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MRSVICARI
Jan. 20, 2003
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.
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3 users found this review helpful
I would have givin this 5 stars but I think it needs more sauce. So just increase the sauce a...
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Reviewed on Dec. 13, 2002 by NAGELAM
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NAGELAM
Dec. 13, 2002
This seemed like a lot of work for what you get... This would be a good side item, but not main course. It would work better if you cube the eggplant, otherwise the skin is hard to cut. It did have a good flavor, and I liked the flavor the yogurt added.
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3 users found this review helpful
This seemed like a lot of work for what you get... This would be a good side item, but not...
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Reviewed on Sep. 19, 2002 by
NINA&ED
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NINA&ED
Sep. 19, 2002
Considering how filling and low calorie-low fat-high protein this is (ie, very Weight Watchers friendly) I will be making it again and again. It was very good, not great. But easy enough, tasty and almost no points for us WW people.
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3 users found this review helpful
Considering how filling and low calorie-low fat-high protein this is (ie, very Weight Watchers...
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Reviewed on Jan. 5, 2004 by MRSMEREDITH
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MRSMEREDITH
Jan. 5, 2004
My husband came home hungry one night at 7:30 and I told him dinner would be ready in an hour (when I began this dish). Unfortunately, at 10 pm, we had dinner (after he had snacked on other things..) Be prepared; it takes quite a bit of time. When it came out of the oven, though, my vegetarian husband had two plates.
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2 users found this review helpful
My husband came home hungry one night at 7:30 and I told him dinner would be ready in an hour...
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