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Eggplant and Tomato Bake
Eggplant and Tomato Bake
"One of my favourite veggies is eggplant, and course, eggplant pairs so well with tomato! This eggplant tomato bake makes the perfect side dish for grilled chicken, even though it could easily become the main dish.What I love about summer is the abundance of fresh produce and not to mention the low prices compared to winter time. This dish takes a bit of preparation but is so worth it. This dish starts with a layer of caramelized onions and yellow bell peppers (you can use any colour)."
Serves4 People
Preparation Time10 min
Cooking Time55 min
Ingredients
- 1 large eggplant (sliced in 1/4” thick slices)
- 3 tomatoes (sliced)
- 1 onion (sliced)
- 1 bell pepper (cut into thin strips)
- 1 cup shredded mozzarella cheese
- 1 cup shredded parmesan cheese
- Olive oil
- Salt and pepper to taste
- 1 sprig of fresh rosemary
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Heat up a few tbsp of olive oil in a pan.
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Add in the eggplant slices, salt and pepper, and grill for a few minutes on each side.
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Add more olive oil as needed to roast all of the eggplants and set aside.
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In the same pan, add more olive oil.
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Add in the onion and bell pepper, and salt and pepper.
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Cook the onion and pepper until the onion is caramelized (about 20 minutes).
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Transfer the onion and bell pepper to an oven safe dish.
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Layer the eggplants and tomatoes; one slice of eggplant and one slice of tomato overlapping.
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Add the mozzarella cheese on top and in between the slices of the top layer.
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Salt and pepper to taste.
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Add the parmesan cheese and sprinkle the rosemary on top.
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Bake in a preheated oven at 350F for 25 minutes.
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Garnish with basil leaves.
