Eggplant Tomato Bake
Eggplant Tomato Bake is a delicious, hearty dish that combines tender eggplant slices with a rich tomato sauce and gooey cheese. This recipe is perfect for a family dinner or a cozy gathering with friends. It’s simple to make and packed with flavor, so let’s dive into it!
Why Make This Recipe
This dish is not only tasty but also a great way to enjoy the nutritional benefits of eggplant and tomatoes. It’s a comforting meal that’s easy to prepare and can be made ahead of time. Plus, it’s vegetarian-friendly, making it an excellent choice for anyone looking to add more plant-based meals to their diet. With its layers of creamy eggplant, savory sauce, and melted cheese, this bake is sure to please everyone at the table.
How to Make Eggplant Tomato Bake
Here’s a straightforward guide to preparing this scrumptious dish:
Ingredients
- 2 large, firm eggplants (about 2.5 – 3 lbs total)
- 3 tablespoons coarse sea salt or kosher salt
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 1 large yellow onion, finely chopped
- 4-5 cloves garlic, minced
- 1 (28-ounce) can San Marzano crushed tomatoes
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- 1 cup fresh basil leaves, loosely packed and chopped
- Salt and freshly ground black pepper to taste
- 8 ounces fresh mozzarella cheese, thinly sliced or torn
- ¾ cup freshly grated Parmesan cheese, divided
Directions
Prepare the Eggplant: Wash and dry the eggplants. Trim off the green stems and slice them crosswise into ½-inch thick rounds.
Salt the Eggplant (The “Sweating” Process): Place the eggplant slices in a single layer on paper towels. Sprinkle both sides with coarse sea salt and let them sit for at least 30 minutes to draw out moisture.
Rinse and Dry the Eggplant: Rinse the salted eggplant slices under cold water and dry them thoroughly with paper towels.
Preheat Oven and Roast the Eggplant: Preheat your oven to 400°F (200°C). Arrange the dried slices on baking sheets, drizzle with olive oil, and roast for 20-25 minutes, flipping halfway through.
Make the Tomato Sauce: In a skillet, heat the olive oil over medium heat. Sauté the chopped onion until translucent, then add the minced garlic and optional red pepper flakes.
Simmer the Sauce: Add the crushed tomatoes, oregano, salt, and pepper to the skillet. Simmer for 15-20 minutes, then stir in the fresh basil.
Assemble the Casserole: Lower the oven temperature to 375°F (190°C). Spread a thin layer of tomato sauce on the bottom of a 9×13-inch baking dish. Layer half the eggplant, followed by half the sauce, mozzarella, and Parmesan. Repeat the layers, finishing with cheese on top.
Bake: Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
How to Serve Eggplant Tomato Bake
Serve the Eggplant Tomato Bake hot, directly from the oven. It pairs nicely with a side salad and crusty bread for dipping. You can also garnish with fresh basil leaves for an added touch.
How to Store Eggplant Tomato Bake
Allow the bake to cool completely before storing it. Keep it in an airtight container in the refrigerator for up to 4 days. You can reheat portions in the oven or microwave.
Tips to Make Eggplant Tomato Bake
- Choose fresh, firm eggplants to avoid bitterness.
- Don’t skip the salting process; it makes a big difference in texture and taste.
- Feel free to add other vegetables, such as zucchini or bell peppers, for extra flavor.
Variation
You can make this dish with different cheeses, such as ricotta or gouda, for a unique twist. Additionally, consider adding cooked ground meat or lentils for added protein.
FAQs
1. Can I use frozen eggplant for this recipe?
Yes, but fresh eggplant will yield a better texture and flavor. If using frozen, make sure to thaw and drain excess moisture before using.
2. How can I make this dish ahead of time?
You can prepare the casserole up to the baking step, cover it, and store it in the refrigerator for up to a day. Just add extra baking time if it’s cold from the fridge.
3. Can I substitute the mozzarella cheese?
Yes! You can use any cheese that melts well, such as provolone or a dairy-free alternative if you wish to keep it vegan.
Enjoy making your Eggplant Tomato Bake! It’s a fulfilling dish sure to please everyone with its warm, comforting flavors.

Eggplant Tomato Bake
Ingredients
For the Eggplant
- 2 large large, firm eggplants (about 2.5 – 3 lbs total) Choose fresh, firm eggplants to avoid bitterness.
- 3 tablespoons coarse sea salt or kosher salt Used for the salting process to draw out moisture.
- ¼ cup extra-virgin olive oil, plus more for drizzling For roasting the eggplant and making the sauce.
For the Sauce
- 1 large yellow onion, finely chopped Sauté until translucent.
- 4-5 cloves garlic, minced Adds flavor to the sauce.
- 1 can 28-ounce San Marzano crushed tomatoes Authentic crushed tomatoes for a rich sauce.
- 1 teaspoon dried oregano For flavor in the sauce.
- ½ teaspoon red pepper flakes (optional) Adds spiciness to the dish.
- 1 cup fresh basil leaves, loosely packed and chopped For garnishing and flavor.
- Salt and freshly ground black pepper to taste Used for seasoning the sauce.
For the Cheese
- 8 ounces fresh mozzarella cheese, thinly sliced or torn Adds creaminess to the bake.
- ¾ cup freshly grated Parmesan cheese, divided For layering and topping.
Instructions
Preparation
- Wash and dry the eggplants. Trim off the green stems and slice them crosswise into ½-inch thick rounds.
- Place the eggplant slices in a single layer on paper towels. Sprinkle both sides with coarse sea salt and let them sit for at least 30 minutes to draw out moisture.
- Rinse the salted eggplant slices under cold water and dry them thoroughly with paper towels.
Roasting the Eggplant
- Preheat your oven to 400°F (200°C). Arrange the dried slices on baking sheets, drizzle with olive oil, and roast for 20-25 minutes, flipping halfway through.
Making the Tomato Sauce
- In a skillet, heat the olive oil over medium heat. Sauté the chopped onion until translucent, then add the minced garlic and optional red pepper flakes.
- Add the crushed tomatoes, oregano, salt, and pepper to the skillet. Simmer for 15-20 minutes, then stir in the fresh basil.
Assembling the Casserole
- Lower the oven temperature to 375°F (190°C). Spread a thin layer of tomato sauce on the bottom of a 9×13-inch baking dish. Layer half the eggplant, followed by half the sauce, mozzarella, and Parmesan. Repeat the layers, finishing with cheese on top.
Baking
- Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.