Best 5 Italian Eggplant Tomato Bake Recipes

**Discover a culinary journey to the heart of Italy with our tantalizing Italian Eggplant Tomato Bake recipes. Embark on a delightful adventure as we present a variety of authentic and flavorful dishes that showcase the vibrant flavors of Italy. From the classic Melanzane alla Parmigiana to the rustic Eggplant Caponata, each recipe promises a unique and satisfying experience. Prepare to indulge your taste buds with the rich, savory, and aromatic essence of Italian cuisine.**

**1. Melanzane alla Parmigiana:**
Immerse yourself in the iconic flavors of Melanzane alla Parmigiana, a dish that has captured the hearts of eggplant enthusiasts worldwide. Layers of tender eggplant slices, smothered in a luscious tomato sauce, melted mozzarella cheese, and grated Parmesan, create a symphony of textures and flavors. This classic Italian dish is a true crowd-pleaser, perfect for special occasions or a comforting weeknight meal.

**2. Eggplant Caponata:**
Embark on a culinary journey to Sicily with our enticing Eggplant Caponata. This delightful dish features tender eggplant cubes, slow-cooked with a medley of colorful vegetables, including sweet bell peppers, plump tomatoes, briny olives, and tangy capers. Infused with aromatic herbs and a hint of sweetness from raisins and pine nuts, Caponata is a versatile dish that can be enjoyed as an appetizer, side dish, or even as a vegetarian main course.

**3. Eggplant Parmesan Stacks:**
Experience a modern twist on the classic Eggplant Parmesan with our innovative Eggplant Parmesan Stacks. This recipe elevates the traditional dish by presenting it in an elegant and visually appealing stack. Thinly sliced eggplants are layered with a flavorful tomato sauce, melted mozzarella, and Parmesan cheese, then baked to perfection. The result is a stack of savory goodness that is sure to impress your dinner guests.

**4. Eggplant Rollatini:**
Indulge in the delicate flavors of Eggplant Rollatini, a delightful appetizer or main course option. Tender eggplant slices are filled with a savory mixture of ricotta cheese, spinach, herbs, and spices, then rolled up and baked in a rich tomato sauce. The combination of soft eggplant, creamy filling, and tangy sauce creates a harmonious balance of flavors that will leave you craving more.

**5. Baked Eggplant with Tomatoes and Feta:**
Experience the simplicity and freshness of Baked Eggplant with Tomatoes and Feta. This vibrant dish showcases roasted eggplant slices topped with juicy tomatoes, creamy feta cheese, and a drizzle of olive oil. The natural flavors of the vegetables shine through, complemented by the tanginess of the feta and the aromatic herbs. Perfect for a light and healthy meal or as a flavorful side dish.

Check out the recipes below so you can choose the best recipe for yourself!

EGGPLANT TOMATO BAKE

Eggplant Tomato Bake image

This is a simple, easy and low-fat recipe.

Provided by CADEAUX

Categories Side Dish Vegetables Tomatoes

Yield 4

Number Of Ingredients 3

Ingredients

1 eggplant, sliced into 1/2 inch rounds
1 tomato, sliced
¼ cup grated fat-free Parmesan cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Spray a cookie sheet with non-stick oil spray. Arrange eggplant rounds on the cookie sheet and sprinkle Parmesan over the eggplant. Layer one slice of tomato on top of each eggplant round. Sprinkle with Parmesan cheese.
Bake for 10 to 15 minutes.

Nutrition Facts : Calories 55 calories, Carbohydrate 9.3 g, Fat 0.3 g, Fiber 5.1 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 105.3 mg, Sugar 4.2 g

ITALIAN EGGPLANT TOMATO BAKE

Italian Eggplant Tomato Bake image

Eggplant, tomato, and cheeses are layered, baked, then served over pasta. An easy and delicious Italian meal.

Provided by MBC

Categories World Cuisine Recipes European Italian

Yield 4

Number Of Ingredients 12

Ingredients

½ cup all-purpose flour
½ cup dry bread crumbs
2 tablespoons Italian seasoning
2 eggs
2 tablespoons water
1 small eggplant, sliced into 1/4 inch rounds
1 tablespoon peanut oil
1 (14 ounce) jar spaghetti sauce
1 cup ricotta cheese
1 cup grated Parmesan cheese
1 tomato, thinly sliced
1 (8 ounce) package angel hair pasta

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
In a plastic bag, combine the flour, bread crumbs and Italian seasoning. Shake to mix. In a shallow bowl, whisk together the eggs and water. Heat the oil in a large skillet over medium-high heat. There should be enough oil to thinly coat the bottom of the skillet. Dip the eggplant slices in egg, then place in the bag and shake to coat. Fry the slices in the skillet until golden brown on each side. Remove, and drain on paper towels.
Spread a thin layer of spaghetti sauce in the bottom of a 9 inch square baking dish. Cover with the eggplant slices, then top with more sauce. Mix together the ricotta cheese and Parmesan cheese; spread over the eggplant. Spread sauce over the cheese, and top with tomato slices. Cover with more sauce, and spread remaining cheese over the top.
Bake for 30 minutes in the preheated oven, or until cheese is melted and sauce is bubbling.
Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for about 3 minutes, or until tender. Drain. Serve the eggplant tomato bake over pasta.

Nutrition Facts : Calories 618.9 calories, Carbohydrate 77.6 g, Cholesterol 130.2 mg, Fat 21.6 g, Fiber 9.8 g, Protein 29.9 g, SaturatedFat 8.6 g, Sodium 1031.9 mg, Sugar 14 g

TOMATO EGGPLANT BAKE

Tomato Eggplant Bake image

Cheesy and delicious, this casserole features a crisp crumb topping. It's a good meatless entree for a summer-time meal.-Faye Wortman, Evansville, Indiana

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 medium eggplant (1 pound), peeled and cut into 1/2-inch slices
Salt to taste
1 large tomato, sliced
1 medium onion, sliced
6 tablespoons butter, melted, divided
1/2 teaspoon dried basil
1/2 cup dry bread crumbs
4 slices mozzarella cheese, cut into thirds
2 tablespoons grated Parmesan cheese

Steps:

Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well. , Preheat oven to 450°. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes. , Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly.

Nutrition Facts : Calories 245 calories, Fat 18g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 318mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 4g fiber), Protein 8g protein.

ITALIAN EGGPLANT, ZUCCHINI AND TOMATO CASSEROLE

Italian Eggplant, Zucchini and Tomato Casserole image

Make and share this Italian Eggplant, Zucchini and Tomato Casserole recipe from Food.com.

Provided by Myra9035

Categories One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1/2 large eggplant, cut into 1/2 inch pieces
1 medium zucchini, cut into 1/2 inch pieces
1 medium onion, chopped
1 -2 garlic clove, minced
1 large carrot, chopped
1 (14 ounce) can diced tomatoes
1 tablespoon italian seasoning
1 tablespoon olive oil
1 egg
2 teaspoons salt
1 teaspoon black pepper
2 slices bread, toasted or 1 cup breadcrumbs
2 tablespoons parmesan cheese, grated
1/2 cup textured vegetable protein (TVP) (optional)

Steps:

Chop eggplant first, and sprinkle the eggplant pieces with 1 teaspoons of the salt. Set this aside to sit while you chop the other veggies.
After about 15-20 minutes, place the salted eggplant in a colander and rinse it under cool water to remove the salt and bitter juices. Pat dry with a paper towel.
Preheat the oven to 400°F
Heat the olive oil in a large pan on medium heat. Add the chopped onion and carrot and mix into the oil. Add the garlic. Saute for 3-4 minutes.
Add the Italian seasoning. Add the zucchini, and saute another 2 minutes. Add the eggplant, saute another 2 minutes, and then add the tomatoes. Remove from heat.
Season the vegetable mixture in the pan with the remaining salt and pepper. Whisk the egg, add it to the pan and mix this through the veggies, along with 1 Tb. of the parmesan cheese and the optional 1/2 cup of TVP.
Pour the veggie mixture from the pan into a casserole dish, and top off with the remaining 1 Tb. cheese and the breadcrumbs.
Cover the dish with foil or a lid, and bake for 20 minutes. Uncover and bake for an additional 10 minutes, or until nicely browned.

EGGPLANT AND TOMATO BAKE

Eggplant and Tomato Bake image

I got this recipe from the side panel of a jar of Ian's Italian Whole Wheat Panko Crumbs. I have to say I really enjoyed this recipe. I changed a few things to suit my tastes however. I added soy sour cream instead of yogurt. The creamy taste of the sour cream with the tomato was really delicious. I used a 12 oz. tub of tofutti sour cream. I found that to be enough. I used grated Romano Cheese. It has a stronger flavour then the Parmesan which we like better. I also used a can of Fire Roasted whole tomatoes for this as I love the flavour. I pureed them in my Magic Bullet. I used herbs from my garden that I'd dried and I also added a tsp of dried thyme which is one of my favourite herbs.

Provided by Chef Joey Z.

Categories Vegetable

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

3 large eggplants (I used the big dark purple ones)
1 1/2 teaspoons salt (I used the large cyrstal sea salt)
2 onions (I used Vedalias and chopped them into cubes)
2 garlic cloves (crushed)
1 tablespoon olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 (10 3/4 ounce) can tomato puree
1/4 cup filtered water
1 pinch black pepper (ground, I used smoked black pepper)
16 ounces plain low-fat yogurt
1/4 cup ian's panko breadcrumbs (Italian is best here)
2 tablespoons grated parmesan cheese

Steps:

Cut the eggplants into 1/4 inch slices, lightly salt. Let sit for 30 minutes to release the bitter taste.
In the meantime, in a large skillet, saute your garlic and onions in the olive oil over low heat.
This step took a long time, I spent about 35 minutes doing the above step. When the onion/garlic combo are golden and soft then its ready.
Add the herbs, tomato puree, water, salt and pepper to the onion/garlic mixture.
Simmer for 10 minutes.
Rinse the eggplant with water and then steam. The recipe didn't say how long to steam so I did it for about 15-20 minutes.
Then preheat your oven to 350'F. Grease a 9x13x2 inch casserole dish. I used spray oil.
Spread 3 tablespoons of the tomato puree onto the bottom of the oiled pan. It doesn't seem like much, but its good enough.
Layer 1/3 of the steamed eggplant, 1/3 of the tomato puree, and 1/3 of the yogurt. Repeat the layers and end with eggplant and then tomato puree.
Cover the pan with foil and bake for 30 minutes.
Then, uncover and sprinkle with the bread crumbs and cheese.
Bake an additional 25 minutes or until golden and bubbly.
Bon Appetit!

Tips:

For the best flavor and texture, choose medium-sized eggplants. They have fewer seeds and are less bitter.
If you are short on time, you can skip the salting and rinsing step. However, the salting step helps to draw out the eggplant's bitterness and results in a more flavorful dish.
Be sure to cook the eggplant until it is browned and slightly tender. This will help to prevent it from becoming mushy in the bake.
If your tomatoes are not very flavorful, you can add a bit of tomato paste or a pinch of sugar to the sauce.
Feel free to add other vegetables to the bake, such as zucchini, bell peppers, or mushrooms.
Serve the eggplant bake with a side of crusty bread or rice.

Conclusion:

This Italian eggplant tomato bake is a delicious and easy-to-make dish that is perfect for a weeknight meal. The tender eggplant, flavorful tomato sauce, and melted cheese combine to create a dish that is both satisfying and comforting. Plus, it's a great way to use up any leftover eggplant you may have. So next time you're looking for a simple and delicious eggplant recipe, give this one a try. You won't be disappointed!