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Eggplant Bake

Eggplant Bake

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
VJUNE

VJUNE

Tasty dish for both vegetarians and non-vegetarians; the tomato, onion and cheeses give it just the right zing. My children are pretty picky, and even they are willing participants in eating this eggplant dish! It's great the next day for leftovers, too!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 965 mg
  • 39%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
  2. Heat the oil in a skillet over medium heat. Place eggs and bread crumbs in 2 separate bowls. Dip eggplant slices in eggs, then in bread crumbs to coat. Fry coated eggplant slices in the skillet until golden brown. Season with salt, and drain on paper towels.
  3. In the prepared baking dish, layer eggplant, onion, tomatoes, Parmesan cheese, and feta cheese. Top with strips of Muenster.
  4. Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.
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Reviews

MmmDelicious
262

MmmDelicious

11/29/2008

I used a few tips from another reviewer and a few of my own tweaks, and you just can't go wrong by doing the following: After slicing your eggplant, definitely salt the slices and let them dry for about an hour. Rinse off, dip in egg and coat with italian season bread crumbs. Spray two rectangular cookie sheets with olive oil spray, and as another reviewer suggested, bake the eggplant for about 14 min on each side. While the eggplant slices bake, saute half a sliced red onion and a couple cloves of chopped garlic. When the eggplant is done, place in a dish, topped with the onions & garlic, then with 2 sliced roma tomatoes. Sprinkle basil and oregano over the tomatos (thanks again to another reviewer!), then top with shredded parmesan cheese and feta. Bake for 20 min. Absolutely delicious every time I've made it!!

MA McBridges
171

MA McBridges

9/5/2007

Absolutely delicious! To eliminate any bitterness in the eggplant; don't forget to salt your eggplant slices and leave them to drain in a colandar for an hour, rinse and prepare as directed.

WebsByMegan
161

WebsByMegan

8/30/2007

I bread the eggplant, mist with olive oil spray, then bake it on a couple of cookie sheets, about 14 minutes on each side. MUCH less oil this way. Great with white or red onion. I sprinkle the tomatoes with dried basil, oregano and a little garlic salt. I skip the munster and just top with about a 1/4 cup of feta. Put it under the broiler for a few minutes at the end to bubble the feta. Love this recipe!

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