This Eggplant and Tomato Bake is a savory, Mediterranean-inspired dish that’s perfect for a comforting, healthy meal. Layers of tender eggplant, ripe tomatoes, and onions are nestled together, topped with a mix of mozzarella and Parmesan cheese for a rich, cheesy finish. The dish is enhanced with fresh herbs like basil and oregano, and a hint of garlic, adding layers of flavor that are both satisfying and wholesome. This bake is perfect as a vegetarian main course or a hearty side dish and pairs well with a crusty loaf of bread or a green salad.
Ingredients:
- 2 medium eggplants, sliced into 1/4-inch rounds
- 4 medium ripe tomatoes, sliced
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil (or 1 tablespoon fresh, chopped)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- Fresh basil leaves for garnish (optional)
Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a large baking dish with olive oil.
- Arrange a layer of eggplant slices in the bottom of the dish. Drizzle with a little olive oil, sprinkle with salt, pepper, and a pinch of oregano and basil.
- Add a layer of tomato slices over the eggplant, followed by a layer of onion slices. Sprinkle the minced garlic evenly over the vegetables.
- Repeat the layering process with the remaining eggplant, tomato, and onion slices, seasoning each layer as you go.
- Drizzle the remaining olive oil over the top of the final layer and sprinkle with the rest of the oregano and basil.
- Cover the dish with foil and bake for 35-40 minutes until the vegetables are tender.
- Remove the foil and sprinkle the mozzarella and Parmesan cheese over the top. Return to the oven uncovered for an additional 10-15 minutes, until the cheese is melted and golden brown.
- Garnish with fresh basil leaves if desired, and serve warm.
Enjoy this eggplant and tomato bake as a delightful vegetarian dish full of Mediterranean flavor!
