Eggplant, Onion And Tomato Bake
A flavorful baked eggplant dish with tomatoes, onion, garlic, and herbs, perfect for a comforting vegetarian main or side with Mediterranean flair.
Ingredients
Instructions
- Lightly oil a heavy 3-quart casserole.
- Layer the eggplant, onion, and tomatoes in the casserole.
- Sprinkle with chopped garlic, salt, basil, and drizzle with olive oil.
- Cover the casserole.
- Bake at 350°F (175°C) for 2 hours, mixing gently halfway through.
- Sprinkle with chopped fresh parsley after baking.
- Garnish with chopped fresh tomatoes before serving.
Tips & Substitutions
For a creamier texture, you can add a layer of ricotta or mozzarella cheese between the vegetables. If you're looking for a quicker option, use canned diced tomatoes instead of fresh. Adjust the salt based on your preference or dietary needs. This dish can also be made with zucchini or bell peppers for a twist. Remember to mix gently to keep the vegetables intact.
Serving Suggestions
This Eggplant, Onion And Tomato Bake pairs beautifully with a side of crusty bread or a fresh salad. Consider serving it alongside a light protein, such as grilled chicken or White Fish Fillet, for a well-rounded meal. It also makes a fantastic filling for wraps or as a topping for polenta. Feel free to sprinkle additional fresh herbs on top before serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the bake in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also reheat individual portions in the microwave for convenience, though the oven method will help maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant, Onion And Tomato Bake contains roughly 162 calories, with 3g protein, 12g carbohydrates, and 12g fat. It is an excellent source of vitamin C (21% of the Daily Value), and a good source of vitamin A and iron. Note that it is relatively high in sodium, at 609mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the casserole a day in advance. Just layer the ingredients in the casserole dish, cover, and refrigerate. When you're ready to bake, let it sit at room temperature for 30 minutes before placing it in the oven to ensure even cooking.
What can I substitute for eggplant?
If you're not a fan of eggplant, try substituting it with zucchini or mushrooms. Both options will complement the other vegetables nicely while providing a different texture and flavor.
Is this dish suitable for freezing?
Yes, this Eggplant, Onion And Tomato Bake can be frozen. Let it cool completely, then transfer it to an airtight container or freezer bag. It will keep well for up to 3 months. To reheat, thaw in the refrigerator overnight and bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).