Eggplant and Tomato Bake Recipe -
Eggplant and Tomato Bake Recipe

Eggplant and Tomato Bake

Recipe by  

"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 Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    40 mins
  • COOK

    30 mins

    1 hr 10 mins


  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.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Oct 02, 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.

Most Helpful Critical Review
Sep 05, 2011

It was okay, but a little bland for me.

May 03, 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.

Oct 02, 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.

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.

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!!

Apr 09, 2008

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.

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.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 142 kcal
  • 7%
  • Carbohydrates
  • 24 g
  • 8%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 3.6 g
  • 6%
  • Fiber
  • 8.6 g
  • 34%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 670 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Lamb Meatballs in Spicy Eggplant Tomato Sauce

See how to make mini lamb balls in a spicy tomato and eggplant sauce.

Eggplant Parmesan Casserole

A delicious eggplant casserole with way fewer calories than most.

How to Make Roasted Tomato Sauce

See how to make roasted tomato sauce served with goat cheese and pasta.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States