Friday, August 9, 2013

Fabulous Tomato Eggplant Bake

     Here it is mid August and the tomatoes are starting to pile up.  I never have enough at one time to can but I end up popping them in the freezer and using them in chili and spaghetti sauce over the winter.  I also had an eggplant that I wanted to use as it was on the verge of turning brown.  So I searched the internet and found some other tomato eggplant bakes but they were just plain boring!  I was looking for a bit more pizazz so I came up with this recipe.  My 15 year old son ate 75% of it!  That's when I knew it was a winner!

Fabulous Tomato Eggplant Bake
Preheat oven to 350 degrees

4 large tomatoes sliced in 1/4 - 1/2" slices
1 medium eggplant in 1/4 - 1/2" slices
1 large onion sliced paper thin
1 Tbl. salt
1/3 cup olive oil
1-2 cloves garlic crushed
1 Tbl. fresh basil
1 Tbl. fresh parsley
1 Tbl. parmesan cheese-the powdery kind in a jar
dash of pepper

Drizzle after baking

1/3 cup olive oil
1 Tbl. fresh basil
1Tbl. fresh parsley
1 clove crushed garlic
1/2 Tbl. balsamic vinegar
6-10 kalamata olives(to your taste)

feta cheese
shaved parmesan cheese

Slice the eggplant, layer it in a colander and sprinkle it with the salt.  Set this in your sink to sweat and drain.  This will eliminate some of the water in the eggplant.   Let sit for about a half hour.  In the meantime, slice your tomatoes and onions.  Set aside.

In a small bowl, whisk together the olive oil, herbs, garlic, parmesan cheese and pepper.

Time to layer the vegetables.  Start with a tomato.  Next to it add an onion slice.  Now add an eggplant slice.  Now another onion slice.  So your rhythm will go like this...tomato, onion, eggplant, onion, tomato, onion, eggplant, onion, tomato...Layer all of your slices until you use them up.  I ended up with three rows of slices.
      Drizzle your olive oil mixture over the veggies.  Bake in the over at 350 for 30-45 minutes, until they just start to brown on the top.

While this is baking, let's make the drizzle that tops it off.  In a bowl, combine all of the drizzle ingredients.  Add a bit more olive oil, if you would like.  Let this set and ferment while the veggies bake.
      Once your vegetables are lightly browned, remove them from the oven and drizzle the Drizzle mixture over all of the slices.  Use a brush to spread this around.

Now top the whole thing with feta cheese AND shaved parmesan cheese to taste.  Oh WOW!  This is so yummy.  I could eat only this for dinner!

Variations.  I'll probably make this a few more times this summer.  These are the variations I'll try out.
I'll cut some thin fresh mozzarella cheese and/or zucchini to layer between the slices.  The next time, I'll chop some marinated mozzarella balls and top with this instead of the feta.  I'll still include the parmesan.

So give it a try and let me know what you think.  I tend to alter recipes to our taste so add more garlic, take out the basil, top with different cheeses,  whatever gets the job done for you.  Either way let's use up those tomatoes and enjoy.


  1. I just made your tomato eggplant bake for dinner, and it was AMAZING!!! I am full and happy. Thank you for sharing!