Eggplant and Tomato Bake

"An aromatic Eggplant and Tomato Bake - this is exactly how I imagined the perfect summer dish would look like!"
Preparation25 min.
Cooking40 min.
Тotal65 min.
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  • eggplants - about 2 - 3
  • tomatoes - about 2 lb (1 kg)
  • processed cheese - 7 oz (200 g) or regular cow's cheese
  • for the topping
  • eggs - 3
  • milk - 1 and 1/2 cup
  • flour - 1 tablespoon
  • baking soda - 1 pinch
  • garlic - 4 - 5 cloves pressed
  • cheese - 5.5 oz (150 g) grated
  • nutmeg - 1 tsp
  • salt
  • black pepper
  • oregano - optional


Wash and dry the eggplants and tomatoes. Cut the eggplants into slices and salt them well. Place in a container at an angle to drain the bitterness. Then wash and dry them. Optionally, roll them in flour and fry in preheated oil, but you can just bake them raw.

In an appropriate greased rectangular oven dish, begin to alternate between circles of tomatoes with slices of eggplant, overlapping them slightly. Stack processed cheese slices on each row, sprinkle with a little seasoning to taste and trickle oil or olive oil over them. Once you're done arranging the dish, pour in the beaten eggs, flour, baking soda, which you've diluted with the milk and flavored with pressed garlic.

Gently shake the oven dish and put the dish to bake in a preheated 392°F (200 °C) until tender. Finally sprinkle it with grated cheese and bake it just a bit more for it to melt a little.

Serve each slice of the eggplant and tomato bake sprinkled with a little chopped parsley.


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