Eggplant Tomato Bake

eggplanttomatobake

 

Before I close out my summer recipes and focus on more Fall flavored goodies, I wanted to give you one last end of summer recipe that I especially love.

 

Where I live, my farmer’s market is still brimming with eggplant, tomatoes and basil and this is one dish that features all three and is super easy to throw together.

tomatoeggplantcollage

 

This recipe is for those that eat dairy, since it has gooey, cheesy goodness. You can always leave the cheese out if you don’t eat dairy and it’s still yummy.

eggplantbake  

Eggplant Tomato Bake
 
Author:
Serves: 6-8
 
Ingredients
  • 1 medium eggplant, sliced into ½ inch thick slices
  • 1 large tomato, sliced
  • 1 medium onion, sliced
  • 2 tablespoons chopped fresh basil
  • sea salt and pepper, to taste
  • 3 tablespoons melted butter or ghee
  • 6 slices of provolone cheese
  • For the crumb topping:
  • 3 tablespoons coconut flour
  • 3 tablespoons arrowroot powder/flour
  • 2 tablespoons romano or parmesan cheese (romano is a great choice since it's made of sheep's milk and sheep are exclusively fed grass)
  • 1 teaspoon dried italian seasoning
  • sea salt and pepper, to taste
  • pinch of red pepper flakes
  • 3 tablespoons butter or ghee
Instructions
  1. Preheat oven to 450 degrees F.
  2. Place eggplant in a 9x13 baking dish.
  3. Layer tomato slices all over the eggplant.
  4. Next add onion slices, basil and sea salt and pepper to taste.
  5. Pour 3 tablespoons of melted butter all over the top.
  6. Cover and bake for 20 minutes.
  7. Meanwhile make your topping by mixing all the topping ingredients together in a small bowl until it resembles crumbs.
  8. When the 20 minutes is up, add your cheese over the top, if using cheese.
  9. Add your crumb topping all over the top.
  10. Bake, uncovered, 8-10 minutes longer until cheese is melted and topping is golden brown.
  11. Enjoy!
Notes
Some people swear that putting salt over the eggplant slices and letting them sit for 30 minutes to an hour and then rinsing the salt off makes the eggplant less bitter. You can certainly do that if you want. Personally, I've never noticed a difference either way.

 

I hope you all had a wonderful summer and I can’t wait to show you some of my Fall gems that I’ve been working on. I love hearing from you all, so leave a comment! :)

lovekelly

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13 Responses to Eggplant Tomato Bake

  1. Monica says:

    Just made this, and it’s incredible!! I did not put cheese in the topping and it still turned out great. Thanks for sharing :)

  2. Robin Neary says:

    Looks delish!! Could you use Panko on top? I am still struggling with the whole new diet stuff and I am trying!

  3. carla says:

    Just made this for dinner and my husband loved it. I did not have arrowroot so I just added a little more coconut flour instead. It turned out great! I have made a similar recipe using marinara meat sauce and made an eggplant lasagna. I do like the taste of the eggplant better if I roast it in the oven first with some olive oil for about 15 minutes. I think I will try that next time. This was such a great way to use up all my CSA eggplant, tomatoes, and basil. Thanks for another great recipe!

  4. Brittany says:

    This recipe was wonderful. I also added sweet onions, garlic and zucchini. I just found your blog and I’m excited to try some of your other recipes. Thank you!

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  8. Erika says:

    Yummo! Serously! I just make this, I loaded up extra layers, since my eggplant was so big! :) and I made a little extra crumble, too…but it is a hit! Lovely, light, lasagna-ish dish!
    Thanks so much!

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