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Eggplant and Tomato Bake

Reviewed: Jun. 21, 2011
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!!
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