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italian-eggplant-tomato-bake-recipe

Italian Eggplant Tomato Bake Recipe

A delicious and hearty Italian dish featuring eggplant, tomatoes, and cheese.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 2 eggplants sliced
  • 4 tomatoes chopped
  • 1 cup mozzarella cheese shredded
  • ½ cup parmesan cheese grated
  • 2 tablespoon olive oil
  • 2 cloves garlic minced
  • to taste salt
  • to taste black pepper
  • 1 teaspoon dried oregano

Instructions 

  1. Preheat your oven to 375°F (190°C).
  2. Slice the eggplants and chop the tomatoes.
  3. In a baking dish, layer the eggplant slices and chopped tomatoes.
  4. Sprinkle minced garlic, salt, pepper, and dried oregano over the layers.
  5. Drizzle olive oil over the top.
  6. Top with shredded mozzarella and grated parmesan cheese.
  7. Bake in the preheated oven for 40 minutes, or until the eggplant is tender and the cheese is golden brown.
  8. Let it cool for a few minutes before serving.

Nutritional Value

Calories: 250kcal | Carbohydrates: 20g | Protein: 12g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 400mg | Potassium: 600mg | Fiber: 6g | Sugar: 8g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 200mg | Iron: 2mg

Keywords

Bake, Eggplant, Tomato
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