Tomato and Eggplant Bake
This Tomato and eggplant bake features tender roasted eggplants, juicy heirloom tomatoes, and melty mozzarella cheese. A vegetarian eggplant dish packed with flavor, perfect for any meal or occasion.
Ingredients
- 2 medium eggplants (~2 1/2 lbs total)
- 4 1/2 cups chopped tomatoes (preferably 2 large heirloom tomatoes)
- 3/4 cup chopped yellow onion
- 3 cloves garlic, minced
- 2 tablespoons Italian seasoning
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1/4 cup olive oil
- 1 1/2 cups shredded mozzarella cheese
- 1 small bunch basil, chopped
Instructions
- Preheat your oven to 375°F.
- Slice the eggplants in half lengthwise. Score the flesh crosswise with a knife, being careful not to pierce the skin. Generously salt the cut sides and place the eggplants cut-side up in a 9x11-inch baking dish. Set aside for 10 minutes to draw out any bitterness, then pat dry with a paper towel.
- In a mixing bowl, combine the chopped tomatoes, onion, garlic, Italian seasoning, salt, and pepper.
- Pour the tomato mixture evenly into the baking dish, creating a base layer. Arrange the eggplants on top, cut-side up.
- Brush the cut sides of the eggplants with olive oil and sprinkle with an extra pinch of salt and pepper.
- Bake the casserole uncovered for 65-75 minutes, brushing the eggplants with additional olive oil as needed. The eggplants are ready when they’re soft and fork-tender.
- Switch your oven to broil mode on high. Sprinkle mozzarella over the eggplants and broil for 4-5 minutes, or until the cheese is melted and lightly golden.
- Remove from the oven and let the bake cool for 5-10 minutes. Garnish generously with fresh basil and serve warm.
Notes
Need a vegan version? Replace the mozzarella with a plant-based cheese alternative or skip it altogether for a lighter take.