This Tomato and Eggplant Parmesan Bake is a delightful vegetarian comfort food that combines layers of crispy eggplant, rich marinara sauce, and gooey melted mozzarella cheese. It’s a perfect choice for those looking for healthy Italian meals that are both satisfying and easy to prepare.
Ideal for weeknight dinner ideas, this cheesy bake is not only delicious but also a great way to incorporate more vegetables into your diet. This recipe showcases eggplant recipes at their finest, making it a fantastic option for meatless mains and oven baked recipes.
Overview of Tomato and Eggplant Parmesan Bake
This Tomato and Eggplant Parmesan Bake is a delightful vegetarian comfort food that brings together layers of crispy eggplant, vibrant diced tomatoes, and gooey melted mozzarella cheese.
Perfect for those seeking healthy Italian meals, this dish serves as an excellent option for weeknight dinner ideas.
With its rich flavors and satisfying textures, it showcases eggplant recipes at their finest, making it a fantastic choice for meatless mains and easy casseroles.
Ingredients for a Flavorful Bake
To create this delicious dish, gather the following ingredients: eggplant, fresh tomatoes, mozzarella cheese, ricotta cheese, olive oil, garlic, onion, fresh basil, salt, black pepper, crushed red pepper flakes, tomato paste, and parmesan cheese.
These components come together to form a hearty meal that is both comforting and nutritious.
Each ingredient plays a vital role in building layers of flavor that will delight your taste buds.
Preparation Steps to Follow
Begin by prepping the eggplant. Slice it into rounds and sprinkle with salt to draw out moisture.
After letting it sit for about 30 minutes, rinse and pat dry to ensure the eggplant is ready for baking.
Next, bread the eggplant slices by dipping them in olive oil and baking until golden and crispy.
Creating the Savory Tomato Sauce
In a skillet, heat olive oil over medium heat and sauté chopped onion and minced garlic until they become translucent.
Add diced tomatoes, tomato paste, salt, black pepper, and optional crushed red pepper flakes to the skillet.
Allow the mixture to simmer for about 10 minutes, creating a rich tomato-based sauce that will enhance the overall flavor of the bake.
Layering the Bake for Maximum Flavor
In a rustic baking dish, start layering the ingredients. Spread a layer of the prepared tomato sauce, followed by a layer of baked eggplant, dollops of ricotta cheese, and a sprinkle of mozzarella.
Repeat these layers until all ingredients are used, finishing with a generous topping of mozzarella and parmesan cheese.
This layering technique ensures that each bite is packed with flavor and texture.
Baking and Serving Your Dish
Cover the baking dish with foil and bake for 25 minutes.
After this initial baking period, remove the foil and continue baking for an additional 15 minutes, allowing the cheese to bubble and turn golden.
Once done, let the dish cool for a few minutes before slicing. Garnish with fresh basil leaves for a touch of color and serve hot alongside a slice of crusty bread.
Easy Tomato and Eggplant Parmesan Bake
This casserole features layers of breaded eggplant, fresh tomatoes, and a blend of cheeses, baked until golden and bubbly. The recipe takes about 1 hour from start to finish and serves 6 people.
Ingredients
- 2 medium eggplants, sliced into 1/4-inch rounds
- 3 cups fresh tomatoes, diced
- 2 cups mozzarella cheese, shredded
- 1 cup ricotta cheese
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1/4 cup fresh basil, chopped
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons tomato paste
- 1/2 cup grated parmesan cheese
Instructions
- Prep the Eggplant: Preheat the oven to 400°F (200°C). Slice the eggplants and sprinkle with salt. Let them sit for 30 minutes to draw out moisture, then rinse and pat dry.
- Bread the Eggplant: In a shallow dish, dip each eggplant slice in olive oil, then place on a baking sheet. Bake for 20 minutes, flipping halfway through, until golden and crispy.
- Prepare the Sauce: In a skillet, heat olive oil over medium heat. Sauté the chopped onion and garlic until translucent. Add diced tomatoes, tomato paste, salt, pepper, and crushed red pepper flakes. Simmer for 10 minutes.
- Layer the Bake: In a baking dish, spread a layer of the tomato sauce, followed by a layer of eggplant, dollops of ricotta cheese, and a sprinkle of mozzarella. Repeat the layers until all ingredients are used, finishing with mozzarella and parmesan on top.
- Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Serve: Let the dish cool for a few minutes before slicing. Garnish with fresh basil and serve hot.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 6 servings
- Calories: 320kcal
- Fat: 18g
- Protein: 15g
- Carbohydrates: 28g