Eggplant and Tomato Bake

Eggplant and Tomato Bake

Made  times

"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!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 10 m servings 142 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 142 kcal
  • 7%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 670 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.


  1. 79 Ratings

Most helpful positive review

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.

Most helpful critical review

It was okay, but a little bland for me.

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.

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, brushe...

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 confidenc...

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 ...

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 ...

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.

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.

I was surprised at how delicious this turned out! I was skeptical after reading some of the reviews, but decided to try it out & was very happy I did! My husband (VERY picky eater) LOVED it, wh...

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 thi...

From around the web