Eggplant and Tomato Bake Recipe: A Timeless Classic

Explore the essence of homemade goodness with the Eggplant and Tomato Bake recipe. With over 30 years of culinary experience, let’s delve into preparing this delightful dish to enrich your recipe collection.

The Rich History of Eggplant and Tomato Bake

Originating from the Mediterranean, the Eggplant and Tomato Bake represents a simple yet elegant fusion of fresh ingredients. Evolving over time with added herbs and spices, this dish has become a versatile Mediterranean staple enjoyed throughout the year.

Nutritional Benefits

Not only a sensory delight, this dish offers numerous health benefits. Eggplants provide fiber, vitamins B1 and B6, potassium, and antioxidants, while tomatoes are rich in vitamin C, biotin, and other essential nutrients, promoting heart health and boosting immunity.

Ingredients and Substitutions

To prepare this dish, gather:

• 2 large eggplants, sliced
• 3-4 ripe tomatoes, sliced
• 2-3 cloves of garlic, minced
• 1 cup mozzarella cheese
• 1/2 cup Parmesan cheese
• 1/4 cup fresh basil, chopped
• 1 teaspoon dried oregano
• 2 tablespoons olive oil
• Salt and pepper

Variations:

• Use vegan cheese for a dairy-free option
• Substitute fresh tomatoes with high-quality canned ones
• Experiment with herbs like thyme or rosemary

Step-by-Step Cooking Instructions

Preparation:

Preheat the oven to 375°F (190°C). Slice the eggplants and tomatoes, salt the eggplant slices, rest, and pat dry.

Cooking:

Brush eggplant slices with olive oil, roast for 25 minutes. Sauté garlic in olive oil.

Layering:

In a baking dish, start with garlic, eggplant, tomatoes, seasoning, basil, and cheese layers. Repeat until ingredients are used, finishing with cheese.

Baking:

Cover with foil and bake at 375°F (190°C) for optimal flavor.