Eggplant Tomato Bake
A simple and flavorful baked eggplant and tomato dish topped with Parmesan cheese, perfect for light lunches or side dishes with fresh, savory flavors.
Ingredients
Instructions
- Preheat oven to 400°F (200°C).
- Spray a cookie sheet with nonstick oil spray.
- Arrange eggplant slices on the cookie sheet and sprinkle with Parmesan cheese.
- Layer one slice of tomato on each eggplant round.
- Sprinkle with Parmesan cheese again.
- Bake for 10 to 15 minutes until the eggplant is tender and cheese is melted.
Tips & Substitutions
For added flavor, consider marinating the eggplant slices in a mixture of olive oil and herbs before baking. If you're looking for a lower-sodium option, you can substitute the Parmesan cheese with nutritional yeast. To ensure even cooking, try slicing the eggplant uniformly and using a mandoline for consistency. Experiment with spices like oregano or basil for a Mediterranean twist.
Serving Suggestions
This Eggplant Tomato Bake pairs beautifully with a fresh No Fat Salad Dressing to balance the richness of the cheese. Serve it alongside a light pasta dish or a grain like quinoa for a complete meal. It also complements well with Stuffed Tomatoes With Basil for a delightful vegetarian feast.
Storage & Reheating
Store leftover Eggplant Tomato Bake in an airtight container in the refrigerator for up to three days. To reheat, place it in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through. Avoid microwaving, as it may result in a soggy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant Tomato Bake contains roughly 66 calories, with 6g protein, 8g carbohydrates, and 1g fat. It is a good source of protein (13% of the Daily Value) and calcium (10% 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 use other types of cheese instead of Parmesan?
Yes, you can use mozzarella for a gooey texture or feta for a tangy flavor. Just be mindful of the moisture content, as it might affect the baking time and texture.
Is it necessary to peel the eggplant?
Peeling is not necessary, as the skin adds texture and nutrients. However, if you prefer a milder taste, you can peel it before slicing. Just remember that this may change the final dish's appearance.
Can I prepare this dish in advance?
Absolutely! You can assemble the dish ahead of time and store it in the refrigerator. Just bake it right before serving for the best results. This makes it a great option for meal prep or a gathering.
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).