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Eggplant Tomato Bake

Eggplant Tomato Bake

CADEAUX

CADEAUX

This is a simple, easy and low-fat recipe.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 55 kcal
  • 3%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 9.3g
  • 3%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 105 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Spray a cookie sheet with non-stick oil spray. Arrange eggplant rounds on the cookie sheet and sprinkle Parmesan over the eggplant. Layer one slice of tomato on top of each eggplant round. Sprinkle with Parmesan cheese.
  3. Bake for 10 to 15 minutes.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

ElTarpo
158

ElTarpo

5/11/2007

Simple, light, quick, and really quite good. After a couple of bites we declared this dish an everyday keeper. It even looks attractive on the plate. I do think the recipe is improved by taking a moment to add a little seasoning. Here are the details of what I did: Instead of using a greased cookie sheet, I used parchment paper. Before cooking, using a paint brush, I brushed each side of the eggplant slices with olive oil to coat the entire surface and then seasoned well with salt and black pepper on both sides. Then I sprinkled on some dried basil (had no fresh basil on hand). Topped this with the tomato slice and then topped that with FRESH grated parmesan cheese. 400 degrees for about 20 minutes did the trick; timing was not too critical.

JESSICASRECIPES
138

JESSICASRECIPES

2/7/2004

I thought this was delicious! I did it a little differently though. I layered it this way: eggplant, parmesan, tomato, pepperjack cheese and topped with basil. This is a great variation.

LABOUGIE
89

LABOUGIE

9/11/2005

Following some suggestions here, I brushed the eggplant lightly with olive oil and lightly seasoned both the eggplant and the tomato with salt, pepper, and basil. With a ripe heirloom tomato and freshly grated parmesan, this was delicious.

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