Eggplant and Tomato Bake Recipe
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Eggplant and Tomato Bake

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!"

Rating: This weblink has been rated 52 times with an average star rating of 3.9 Read Reviews (42)

Rate/Review | 1,870 people have saved this

Prep Time:
40 Min
Cook Time:
30 Min
Ready In:
1 Hr 10 Min

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Original Recipe Yield 8 servings
 

Ingredients

  • 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

Directions

  1. 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.
  2. Mix the basil, oregano, tomato puree, water, salt and pepper into the pan of onions and simmer for ten minutes.
  3. 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.
  4. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish with non-aerosol cooking spray.
  5. 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.
  6. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 142 | Total Fat: 3.6g | Cholesterol: 5mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 2, 2003 by RUNTNIK 
very filling and hearty! i cheated though by cubibg the eggplant and cooking it with the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 2, 2003 by RAVI.NATHAN 
Excellent vegetarian recipe and probably one of the best uses of eggplant. For a single guy... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 3, 2003 by KUKL 
This was a very good base recipe, but I added a few more ingredients so I would enjoy it more.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by BN61079 
This recipe was surprisingly good. I was a bit skeptical of the yogurt, but you wouldn't have... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2003 by MRSVICARI 
I would have givin this 5 stars but I think it needs more sauce. So just increase the sauce a... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 13, 2002 by NAGELAM 
This seemed like a lot of work for what you get... This would be a good side item, but not... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 19, 2002 by NINA&ED Supporting Member (Click to learn more about Supporting Membership)
Considering how filling and low calorie-low fat-high protein this is (ie, very Weight Watchers... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 9, 2008 by Brittany Joy 
Delicious and rustic, I served with crusty garlic bread and it was a huge hit! I also followed... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 5, 2004 by MRSMEREDITH 
My husband came home hungry one night at 7:30 and I told him dinner would be ready in an hour... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 22, 2003 by GARTH MAC 
as a male who hates [afaird] to cook,I have found this recepe,not only quick but easy and... MORE

 
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