Tomatoes And Eggplant
A hearty Mediterranean dish combining tender eggplant, flavorful stewed tomatoes, and melted cheese, topped with herbs and bread crumbs for a comforting vegetarian meal.
Ingredients
Instructions
- Peel and cut the large eggplant into cubes.
- Cover the eggplant cubes with salt water and boil until soft.
- Drain all water from the eggplant.
- Mix the cooked eggplant with the stewed tomatoes.
- Cube about 1/4 pound of sharp cheese and stir into the mixture.
- Transfer the mixture into a casserole dish.
- Top with bread cubes, grated sharp cheese, and a small amount of butter.
- Brown the casserole in the broiler until golden.
- Sprinkle with oregano and sweet basil before serving.
Tips & Substitutions
For a creamier texture, consider adding a dollop of ricotta cheese to the eggplant and tomato mixture before baking. If you prefer a bit more heat, toss in some crushed red pepper flakes. If you don't have sharp cheese, any flavorful cheese like feta or mozzarella can work well. For a twist, try layering in some sautéed spinach or zucchini for added vegetables.
Serving Suggestions
This dish pairs beautifully with a simple side salad or some crusty bread to soak up the delicious sauce. You might also serve it alongside grilled chicken or fish for a complete meal. For a vegetarian option, consider serving with a side of Greek Spinach Pie(From Mom'S Friend, Jenny) for a delightful Mediterranean spread.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F (175°C) for about 20-25 minutes until heated through. You can also microwave individual portions, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Tomatoes And Eggplant contains roughly 26 calories, with 1g protein, 6g carbohydrates, and 0g fat. It is a good source of vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 623mg per serving (27% 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 fresh tomatoes instead of canned?
Absolutely! If using fresh tomatoes, you'll need about 2-3 cups, diced. Blanch them for easier peeling if desired, and cook down until they reach a stewed consistency. This will enhance the freshness of the dish.
What can I substitute for eggplant?
If eggplant isn't your favorite, zucchini or yellow squash can serve as excellent substitutes. They will provide a similar texture and absorb the flavors well. Just slice them into cubes and proceed with the recipe as directed.
How do I know when the casserole is done?
The casserole is done when the top is golden brown and the cheese is bubbly. You can insert a knife into the center; if it comes out hot and clean, it's ready to serve. Keep an eye on it to prevent over-browning.
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).