EGGPLANT AND TOMATO BAKE
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
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!
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Richybee Eneojo
[email protected]I'm not sure what I did wrong, but my bake turned out dry and tough. I'm disappointed.
Pete Emmert
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The end result is a delicious and impressive dish.
Sienna Mitchell
[email protected]I've made this recipe several times, and it's always a hit. It's a great dish to serve at potlucks or parties.
Dreams Pk
[email protected]This bake is a great way to use up extra eggplant and tomatoes from the garden.
RicoTheMongolianSlave
[email protected]I'm always looking for new vegetarian recipes, and this one definitely fits the bill. It's healthy, delicious, and easy to make.
NEW 027056
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids love the cheesy topping.
Mafia black
[email protected]I love the combination of eggplant and tomatoes in this bake. It's a classic flavor combination that never gets old.
Max Seven
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Sudais khane
[email protected]I followed the recipe exactly, but my bake turned out watery. I'm not sure what went wrong.
Jannat Ferdaus
[email protected]This recipe is a great way to use up leftover eggplant and tomatoes. It's also a healthy and delicious meal.
odd Falcon
[email protected]I'm not a huge fan of eggplant, but this recipe changed my mind! The eggplant was so tender and flavorful.
Michelle Given
[email protected]This dish was a bit too bland for my taste. I think it needed more seasoning.
Mutebi Maxi
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I often add some crumbled feta cheese on top before baking.
RJ Dhanushan
[email protected]This eggplant and tomato bake was a hit! The flavors were incredible, and the eggplant was cooked to perfection. I will definitely be making this again.