Eggplant Tomato Bake
Serves: 6-8
  • 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
  • 1 teaspoon dried italian seasoning
  • sea salt and pepper, to taste
  • pinch of red pepper flakes
  • 3 tablespoons butter or ghee
  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!
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.
Recipe by Primally Inspired at