{"id":233444,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-22T00:47:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/tomato-eggplant-bake\/"},"modified":"2024-09-04T12:21:31","modified_gmt":"2024-09-04T17:21:31","slug":"tomato-eggplant-bake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/tomato-eggplant-bake\/","title":{"rendered":"Eggplant Casserole"},"content":{"rendered":"<p>When a comfort food like this comes calling, you&#8217;ve got to say yes. Cheesy, savory, warm and just delicious, this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/vegan-eggplant-parmesan-recipe\/\" data-name=\"www.tasteofhome.com\/recipes\/vegan-eggplant-parmesan-recipe\/\" data-module=\"content engagement\" data-position=\"embedded links\">eggplant<\/a> casserole recipe will have people asking for seconds and thirds, and that goes for the picky eaters too. It uses classic Italian ingredients (tomatoes, mozzarella and Parmesan, need we say more?), but you don&#8217;t need to be a chef experienced in the ways of Italian cooking to make this eggplant Parmesan casserole a success.<\/p>\n<p>This recipe only involves about 15 minutes of hands-on work, plus some standing and baking time, so provided you plan ahead a bit, it&#8217;s a fine choice for a weeknight meal. And it will be more than welcome on the table as part of a larger feast, say, a dinner party or holiday gathering.<\/p>\n<h2>Eggplant Casserole Ingredients<\/h2>\n<ul class=\"recipe-ingredients__list recipe-ingredients__collection splitColumns\">\n<li><strong>Eggplant: <\/strong>You need a medium eggplant that weighs about a pound, peeled and cut into 1\/2-inch slices.<\/li>\n<li><strong>Tomato:\u00a0<\/strong>Make sure you pick a tomato that&#8217;s good and ripe, and good and large.<\/li>\n<li><strong>Onion: <\/strong>Slice the onion well so it incorporates evenly into the dish.<\/li>\n<li><strong>Butter:\u00a0<\/strong>Yes, this recipe uses a lot of butter. Keep it divided, as per the directions.<\/li>\n<li><strong>Dried basil:\u00a0<\/strong>A classic herb in Italian cooking, the basil is right at home here.<\/li>\n<li><strong>Dry bread crumbs:\u00a0<\/strong>Dried bread crumbs add a bit of flavor and a lot of texture to this dish.<\/li>\n<li><strong>Mozzarella cheese:<\/strong> Use four thick slices of a fresh mozzarella cheese, cut into thirds.<\/li>\n<li><strong>Parmesan cheese:\u00a0<\/strong>A couple of heaping tablespoons of fresh Parmesan (not dried) will be the grace note here.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the eggplant<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2035188\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Egglant-Casserole_TOHD24_25693_JoeCrimmings-01.jpg?fit=700%2C1024\" alt=\"sliced eggplant in green colander\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Joe Crimmings for Taste Recipes<\/span><\/span><\/p>\n<p>Place the eggplant slices in a colander over a plate and sprinkle them generously with salt, then toss them. Let the salted slices stand for 30 minutes, then rinse and drain them well.<\/p>\n<h3>Step 2: Layer the eggplant, tomato and onion<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2035189\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Egglant-Casserole_TOHD24_25693_JoeCrimmings-02.jpg?fit=700%2C1024\" alt=\"Eggplant, tomatoes and onions layered in a casserole dish with spices.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Joe Crimmings for Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 450\u00b0F. Meanwhile, layer the eggplant, tomato and onion in a lightly greased 13&#215;9-inch baking dish. Drizzle with 4 tablespoons of the melted butter, then sprinkle with basil. Cover and bake the dish for 20 minutes.<\/p>\n<h3>Step 3: Add bread crumbs and cheese, then bake again<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2035190\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Egglant-Casserole_TOHD24_25693_JoeCrimmings-03.jpg?fit=700%2C1024\" alt=\"Eggplant casserole ingredients with cheese and breadcrumbs on top in dish\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Joe Crimmings for Taste Recipes<\/span><\/span><\/p>\n<p>Toss the bread crumbs and remaining melted butter in a small bowl. Arrange the mozzarella cheese over the vegetables, then sprinkle on the buttery crumb mixture and the Parmesan cheese. Bake the casserole, uncovered, for 10 minutes or until the cheese is bubbly.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2035191\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Egglant-Casserole_TOHD24_25693_JoeCrimmings-04.jpg?fit=700%2C1024\" alt=\"Baked eggplant casserole with melted cheese on top in dish with serving spoon\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Joe Crimmings for Taste Recipes<\/span><\/span><\/p>\n<h2>Eggplant Casserole Variations<\/h2>\n<ul>\n<li><strong>Add some sausage:<\/strong> Want to beef up this casserole, as it were? Add sliced sausage during the first baking, or else add sliced precooked sausage under the cheese for the second bake session.<\/li>\n<li><strong>Halve the mozzarella cheese:<\/strong> Yes, reducing the amount of cheese you use will reduce some of the flavor here, but it will make this a much healthier casserole. A touch of garlic powder can add some flavor right back in.<\/li>\n<li><strong>Use olive oil instead of butter:\u00a0<\/strong>Another healthier take here is to use olive oil instead of butter. Just use a bit less oil than you would melted butter.<\/li>\n<\/ul>\n<h2>How to Store Eggplant Casserole<\/h2>\n<p>This eggplant casserole will keep well in the fridge for two or three days; just make sure to transfer it into an airtight container or otherwise wrap it well to seal out the air. Reheat it in the oven at 350\u00b0.<\/p>\n<h3>Can you freeze tomato eggplant casserole?<\/h3>\n<p>Yes, this eggplant tomato bake will freeze well and can be kept for three to four months. It&#8217;s best to thaw it overnight and then reheat it in the oven, but you can place it directly into a hot oven from a frozen state\u2014just check it often and know that it may take well over an hour to be ready.<\/p>\n<h2>Eggplant Casserole Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2035192\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Egglant-Casserole_TOHD24_25693_JoeCrimmings-05.jpg?fit=700%2C1024\" alt=\"Egglant Casserole \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Joe Crimmings for Taste Recipes<\/span><\/span><\/p>\n<h3>What should I serve with this recipe for eggplant casserole?<\/h3>\n<p>Because this is a heavier dish, it&#8217;s best paired with a fresh salad and a light protein, like chicken or fish, though sausages also go quite well with it.<\/p>\n<h3>Is this the same as eggplant lasagna?<\/h3>\n<p>It&#8217;s similar to an eggplant lasagna, to be sure, but there are fewer layers. There&#8217;s plenty of taste, though, as well as less prep work and a faster cook time.<\/p>\n<h3>Can I try a different kind of cheese?<\/h3>\n<p>Of course! Be adventurous. One idea is to try slices of Swiss cheese. It will give the dish a totally different but totally wonderful flavor profile.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This eggplant casserole is a savory, cheesy serving of comfort and satisfaction that comes out great every time you make it\u2014which we&#8217;re confident will be often.<\/p>\n","protected":false},"author":7061,"featured_media":2107996,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303972,303971,304328,305271,304338,307673,305334,303966,304988,303887,306848,305353,304268,324623,304313,303883,307614,305031],"categories-v2":[308503,308500,308984,308481,309216,308992,310648,309337,308495,308935,308478,309603,309362,259483,309177,308313,308476,310591,308975],"coauthors":[343393],"recommended_recipes":[{"post_title":"Garden Veggie Egg Bake","post_link":"\/recipes\/garden-veggie-egg-bake\/","post_image":"\/wp-content\/uploads\/2025\/01\/Garden-Veggie-Egg-Bake_EXPS_TOHD24_116511_JuliaHartbeck_5.jpg"},{"post_title":"Pesto Chicken Bake","post_link":"\/recipes\/pesto-chicken-bake\/","post_image":"\/wp-content\/uploads\/2023\/07\/Pesto-Chicken-Bake_EXPS_FT23_274060_ST_6_14_1.jpg"},{"post_title":"Zucchini Egg Bake","post_link":"\/recipes\/zucchini-egg-bake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps21055_QC10362D42.jpg"},{"post_title":"Potato Egg Bake","post_link":"\/recipes\/potato-egg-bake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps39492_THHC1442845D40A.jpg"},{"post_title":"Chicken and Potato Bake","post_link":"\/recipes\/chicken-and-potato-bake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps14811_QC10175C9.jpg"},{"post_title":"Eggplant Flatbread Pizzas","post_link":"\/recipes\/eggplant-flatbread-pizzas\/","post_image":"\/wp-content\/uploads\/2017\/09\/Eggplant-Flatbread-Pizza_EXPS_SDJJ17_122658_D02_14_4b.jpg"},{"post_title":"Spinach Egg Bake","post_link":"\/recipes\/spinach-egg-bake\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Tomato Casserole","post_link":"\/recipes\/tomato-casserole\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Basil Corn & Tomato Bake","post_link":"\/recipes\/basil-corn-tomato-bake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps167628_TH132767C04_25_5b_WEB3.jpg"},{"post_title":"Yellow Squash Bake","post_link":"\/recipes\/yellow-squash-bake\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Zucchini Tomato Bake","post_link":"\/recipes\/zucchini-tomato-bake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps25500_HC1442840D63.jpg"},{"post_title":"Spinach and Sausage Egg Bake","post_link":"\/recipes\/spinach-and-sausage-egg-bake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Spinach-Sausage-Egg-Bake_exps47539_SD1785600D46_RMS.jpg"},{"post_title":"Mixed Vegetable Bake","post_link":"\/recipes\/mixed-vegetable-bake\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Florentine Egg Bake","post_link":"\/recipes\/florentine-egg-bake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps24763_QC10597D31C.jpg"},{"post_title":"Eggplant with Tomato Sauce","post_link":"\/recipes\/eggplant-with-tomato-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps4132_C0706C275B.jpg"},{"post_title":"Cheese Tomato Egg Bake","post_link":"\/recipes\/cheese-tomato-egg-bake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Cheese-Tomato-Egg-Bake_exps28334_THCS2007966D06_15_2bC_RMS.jpg"},{"post_title":"Tomato Salmon Bake","post_link":"\/recipes\/tomato-salmon-bake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps37384_SD1115455D37B.jpg"},{"post_title":"Vegetable Bake","post_link":"\/recipes\/vegetable-bake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps22211_CW10371D41.jpg"},{"post_title":"Garden Vegetable Bake","post_link":"\/recipes\/garden-vegetable-bake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Garden-Vegetable-Bake_exps134771_TH2237243A09_30_7bC_RMS.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Tomato-Eggplant-Bake_EXPS_TOHD24_25693_JoeCrimmings_06.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/tomato-eggplant-bake\/","name":"Eggplant Casserole","datePublished":"2018-01-01","dateModified":"2024-09-04","prepTime":"PT15M","cookTime":"PT30M","totalTime":"PT45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Tomato-Eggplant-Bake_EXPS_TOHD24_25693_JoeCrimmings_06.jpg","height":1200,"width":1200},"recipeCategory":["Side Dishes"],"description":"This eggplant casserole is a savory, cheesy serving of comfort and satisfaction that comes out great every time you make it\u2014which we're confident will be often.","recipeIngredient":["1 medium eggplant (1 pound), peeled and cut into 1\/2-inch slices","Salt to taste","1 large tomato, sliced","1 medium onion, sliced","6 tablespoons butter, melted, divided","1\/2 teaspoon dried basil","1\/2 cup dry bread crumbs","4 slices mozzarella cheese, cut into thirds","2 tablespoons grated Parmesan cheese"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the eggplant","text":"Place the eggplant slices in a colander over a plate and sprinkle them generously with salt, then toss them. Let the salted slices stand for 30 minutes, then rinse and drain them well.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Egglant-Casserole_TOHD24_25693_JoeCrimmings-01.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Layer the eggplant, tomato and onion","text":"Preheat the oven to 450\u00b0F. Meanwhile, layer the eggplant, tomato and onion in a lightly greased 13x9-inch baking dish. Drizzle with 4 tablespoons of the melted butter, then sprinkle with basil. Cover and bake the dish for 20 minutes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Egglant-Casserole_TOHD24_25693_JoeCrimmings-02.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add bread crumbs and cheese, then bake again","text":"Toss the bread crumbs and remaining melted butter in a small bowl. Arrange the mozzarella cheese over the vegetables, then sprinkle on the buttery crumb mixture and the Parmesan cheese. Bake the casserole, uncovered, for 10 minutes or until the cheese is bubbly.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Egglant-Casserole_TOHD24_25693_JoeCrimmings-03.jpg?fit=700,1024"}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Steven John"}],"nutrition":{"@type":"NutritionInformation","calories":" 245 calories","fatContent":"18g fat (11g saturated fat)","cholesterolContent":"49mg cholesterol","sodiumContent":"318mg sodium","carbohydrateContent":"15g carbohydrate (5g sugars","fiberContent":"4g fiber)","proteinContent":"8g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.631579,"reviewCount":19,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-07-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kimb0"},"reviewBody":"I wanted to love this, but it came out really watery. The only subs I made were olive oil instead of butter and fresh herbs instead of dried. I'll keep looking for the perfect eggplant recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Tanya"},"reviewBody":"So Easy and delicious, and allows modifications... It reminds me of eggplant lasania. I was lazy to melt butter to drizzle, so just cut very slim little slices of it. Also used around 1 tablespoon of butter instead of 6. Also used some Italian mix of spices. Delicious. Thank you for sharing!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Summy"},"reviewBody":"This was good. After rinsing the salt off of the eggplant, there really wasn't enough salt in the recipe. Next time I make it I'll add salt. I also think it needs garlic. I'd add some minced garlic to the melted butter before pouring it over the veggies. And, if I have it, next time I'll use lots of fresh basil in the dish, and sprinkle some on top at the end. Overall, pretty tasty though.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-08-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"elvis58"},"reviewBody":"I don't like eggplant but I make it for my husband alot cause it's his favourite.  He absolutely loves this dish.  I made it today layering the eggplant, onions and tomatoes.  I noticed some responses about one tomato.  You don't really need more but you can add more tomatoes and onions if you wish.  This is the second time making this and I have a feeling it won't be the last.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-09-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"SassyLacey"},"reviewBody":"I love eggplant but was not really crazy about this recipe.  I think it was the tomatoes that I did not like in it.  I am not fond of hot tomatoes anyway.  I made it exactly as the recipe, but used panko bread crumbs as one reviewer suggested.  They were good in it.  It was ok but not one I would repeat again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-08-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CiCiB"},"reviewBody":"WOW! This was wonderful, even my picky eater loved it! And it is so simple to make! Would make a wonderful side dish for grilled steaks! Was filling enough to use as a main dish as well. Thank you so much for sharing this recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-09-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"charlenepaugustyn"},"reviewBody":"Loved this recipe!  Made a few changes as follows.  Used Japanese style panko crispy bread crumbs-Italian Style for the topping.  I also placed the grated parmesan cheese in with the panko crumbs so that it was evenly mixed & spooned the mixture directly on each round. Not only did it look tasty, it really was a great dish.  Thanks for sharing this recipe with us & I will be making it more times in the future.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-08-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MelButts22"},"reviewBody":"This recipe was so easy to make and incredibly delicious. Even my boyfriend was happy to eat this, actually went back for seconds. To think the night stared with him being pretty disappointed when I told him it was all veggies for dinner. I kept the recipe the same and wouldn't change a thing. It was really filling and I will make it again. I could see it being good with zucchini or summer squash in it as well.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"michelemary"},"reviewBody":"We really enjoyed the flavors in this dish and it's a good way to use garden bounty at the end of summer.  I appreciated that it was quick and easy to put together too.  I did use less butter than stated, added Penzey's Pasta Sprinkle instead of just Basil and mixed the Parmesan in with the breadcrumbs before sprinkling them on top, as suggested by Charlene.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RosieThyme"},"reviewBody":"This was delicious,  my entire family loved it.    I did not sprinkle with the salt, I put them on a paper towel and with another paper towel I squeezed some moisture out.  As others suggested I also used less butter.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"laurawmccoy"},"reviewBody":"I made this tonight as a side dish and it was amazing!  Everyone loved it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-07-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Tmarygoose"},"reviewBody":"I used Panko bread crumbs and added about 1 teaspoon of fresh Thyme finely chopped.  It is a wonderful dish.  Loved it and when you have fresh homegrown eggplant, tomatoes and onions, makes it that much better","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-03-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Joyce71112"},"reviewBody":"I have made this a number of times, but have changed a few things. I use less butter and do not add any to bread crumbs. I sprinkle a lite coat of bread crumbs and top it off with Mexican three cheese and Parmesan. It is my mock pizza.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-08-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"AmyMcHarg"},"reviewBody":"Yum","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-09-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Joyce71112"},"reviewBody":"I have made this twice and the second time did not read the ingredients fully and used a three cheese Mexican which was just as tasty.  I watch what I eat and now call this my mock pizza, that is what it taste like to me, thanks for sharing.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-07-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PACountryGirl"},"reviewBody":"I've made this a couple times since I have plenty of eggplant.  I even added some zucchini one time.  It's a great way to use your fresh veggies and it reheats good too.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-07-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"catyd"},"reviewBody":"I brought this to a potluck tonight and received MANY compliments on it.  I also added fresh mushrooms.  for ease of serving, I cut the eggplant\/tomatos in half or quarters.   very yummy.  I can't wait to try it again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-06-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"lsarets"},"reviewBody":"Very tasty- a great way to make eggplant","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-02-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cwonyg"},"reviewBody":"As an alternative to my requested Lasagne for my daughter's college movie shoot, I made this for the vegatarians on the set. Not only did they love it but so did the \"meat\" eaters. I layered it as I only had a deep pan and used two egg plants, but it turned out wonderfully. It was very easy to make which was a bonus in a small kitchen.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"25693","romance_copy_dek":"This eggplant casserole is a savory, cheesy serving of comfort and satisfaction that comes out great every time you make it\u2014which we're confident will be often.","enhanced_recipe_title":"Tomato Eggplant Bake","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 medium eggplant (1 pound), peeled and cut into 1\/2-inch slices","IngredientText":"1 medium eggplant (1 pound), peeled and cut into 1\/2-inch slices"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Salt to taste","IngredientText":"Salt to taste"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 large tomato, sliced","IngredientText":"1 large tomato, sliced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 medium onion, sliced","IngredientText":"1 medium onion, sliced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"6 tablespoons butter, melted, divided","IngredientText":"6 tablespoons butter, melted, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon dried basil","IngredientText":"1\/2 teaspoon dried basil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup dry bread crumbs","IngredientText":"1\/2 cup dry bread crumbs"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 slices mozzarella cheese, cut into thirds","IngredientText":"4 slices mozzarella cheese, cut into thirds"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons grated Parmesan cheese","IngredientText":"2 tablespoons grated Parmesan cheese"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Tomato-Eggplant-Bake_EXPS_TOHD24_25693_JoeCrimmings_06.jpg","RecipeId":25693,"AttachmentSourceId":null,"AttachmentSource":"Joe Crimmings for Taste Recipes","PhotoCredit":"Tomato Eggplant Bake Recipe photo by Joe Crimmings for Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Tomato-Eggplant-Bake_EXPS_TOHD24_25693_JoeCrimmings_06.jpg","ContributorId":null,"Firstname":"Faye","Lastname":"Wortman","City":"Evansville","StateDescription":"Indiana","IsCommunityCook":false,"TimeCallout":"Prep: 15 min. + standing Bake: 30 min.","MinimumServingQuantity":6,"MaximumServingQuantity":6,"Yield":"6 servings.","DigitalTitle":"Tomato Eggplant Bake","SubmittedTitle":"Scalloped Tomatoes and Eggplant","RecipeTypeId":1,"AverageRating":4.63,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_TOHD24_25693_JoeCrimmings_05.jpg","PreparationTimeInMinutes":15,"CookTimeInMinutes":30,"TotalTimeInMinutes":45,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Tomato Eggplant Bake","OriginalSourceProject":"Tomato Eggplant Bake","ContestPlacement":"","Trailer":null,"Metadescription":null,"DigitalHeadnotes":null,"FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well. ","SequenceNo":1},{"Direction":"   Preheat oven to 450\u00b0. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes. ","SequenceNo":2},{"Direction":"   Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly.","SequenceNo":3}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[{"Name":"Course","ID":0},{"Name":"Vegetarian Recipes","ID":94306},{"Name":"Vegetarian Side Dishes","ID":95198}],"Cuisine":[{"Name":"Cuisine","ID":0},{"Name":"Asian Recipes","ID":89444},{"Name":"Asian Side Dishes","ID":89460},{"Name":"Asian Vegetarian Recipes","ID":89468},{"Name":"Cuisine","ID":0},{"Name":"Indian Recipes","ID":89660},{"Name":"Italian Recipes","ID":89684},{"Name":"Italian Side Dishes","ID":89720},{"Name":"Italian Vegetarian Recipes","ID":89732}],"HealthyEating":[{"Name":"Healthy Eating","ID":0},{"Name":"Low Carb Recipes","ID":105168},{"Name":"Low Carb Side Dishes","ID":105292}],"HolidaysAndCelebrations":[],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Onions","ID":102029}],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"All Taste Recipes Magazine Recipes","ID":107457},{"Name":"Taste Recipes Magazine Recipes","ID":107265},{"Name":"Taste Recipes Magazine Side Dish Recipes","ID":107501},{"Name":"Taste Recipes Magazine Vegetarian Recipes","ID":107513}],"WinningRecipes":[],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Easy","ID":304338},{"Name":"Cuisines","ID":305271},{"Name":"Europe","ID":305334},{"Name":"Italian","ID":305353},{"Name":"Gear","ID":303966},{"Name":"13 x 9","ID":303972},{"Name":"Bakeware","ID":303971},{"Name":"Health & Wellness","ID":304988},{"Name":"Vegetarian","ID":305031},{"Name":"Ingredients","ID":306848},{"Name":"Eggplants","ID":307673},{"Name":"Vegetables","ID":307614},{"Name":"Meal Types","ID":304268},{"Name":"Side Dishes","ID":304313},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":1,"NutritionalAnalyisParagraph":"1 each: 245 calories, 18g fat (11g saturated fat), 49mg cholesterol, 318mg sodium, 15g carbohydrate (5g sugars, 4g fiber), 8g protein. ","NoOfRatings":19,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Tomato-Eggplant-Bake_EXPS_TOHD24_25693_JoeCrimmings_06.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Tomato-Eggplant-Bake_EXPS_TOHD24_25693_JoeCrimmings_06.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Tomato Eggplant Bake"}},"analytics":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Tomato Eggplant Bake Recipe<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/recipes\/tomato-eggplant-bake\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Tomato Eggplant Bake Recipe","description":"A great take on eggplant lasagna, this eggplant casserole is easy to prepare and even easier to enjoy, with its classic Italian ingredients.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/recipes\/tomato-eggplant-bake\/","og_locale":"en_US","og_type":"article","og_title":"Eggplant Casserole","og_description":"A great take on eggplant lasagna, this eggplant casserole is easy to prepare and even easier to enjoy, with its classic Italian ingredients.","og_url":"https:\/\/www.tasteofhome.com\/recipes\/tomato-eggplant-bake\/","og_site_name":"Taste Recipes","article_publisher":"https:\/\/www.facebook.com\/tasteofhome","article_modified_time":"2024-09-04T17:21:31+00:00","og_image":[{"width":1200,"height":1200,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/EXPS_TOHD24_25693_JoeCrimmings.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Tomato-Eggplant-Bake_EXPS_TOHD24_25693_JoeCrimmings_06.jpg","twitter_site":"@tasteofhome","twitter_misc":{"Est. reading time":"5 minutes","Written by":"Steven John"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.tasteofhome.com\/recipes\/tomato-eggplant-bake\/","url":"https:\/\/www.tasteofhome.com\/recipes\/tomato-eggplant-bake\/","name":"Tomato Eggplant Bake Recipe","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/tomato-eggplant-bake\/#primaryimage"},"image":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/tomato-eggplant-bake\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Tomato-Eggplant-Bake_EXPS_TOHD24_25693_JoeCrimmings_06.jpg","datePublished":"2017-09-22T00:47:00+00:00","dateModified":"2024-09-04T17:21:31+00:00","description":"A great take on eggplant lasagna, this eggplant casserole is easy to prepare and even easier to enjoy, with its classic Italian ingredients.","breadcrumb":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/tomato-eggplant-bake\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.tasteofhome.com\/recipes\/tomato-eggplant-bake\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/recipes\/tomato-eggplant-bake\/#primaryimage","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Tomato-Eggplant-Bake_EXPS_TOHD24_25693_JoeCrimmings_06.jpg","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Tomato-Eggplant-Bake_EXPS_TOHD24_25693_JoeCrimmings_06.jpg","width":1200,"height":1200,"caption":"Tomato Eggplant Bake Exps Tohd24 25693 Joecrimmings 06"},{"@type":"BreadcrumbList","@id":"https:\/\/www.tasteofhome.com\/recipes\/tomato-eggplant-bake\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.tasteofhome.com\/"},{"@type":"ListItem","position":2,"name":"Recipes","item":"https:\/\/www.tasteofhome.com\/recipes\/"},{"@type":"ListItem","position":3,"name":"Recipes","item":"https:\/\/www.tasteofhome.com\/recipes\/"},{"@type":"ListItem","position":4,"name":"Ingredients","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/"},{"@type":"ListItem","position":5,"name":"Vegetables","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/vegetables\/"},{"@type":"ListItem","position":6,"name":"Eggplants","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/vegetables\/eggplants\/"},{"@type":"ListItem","position":7,"name":"Eggplant Casserole"}]},{"@type":"WebSite","@id":"https:\/\/www.tasteofhome.com\/#website","url":"https:\/\/www.tasteofhome.com\/","name":"Taste Recipes","description":"Find Recipes, Appetizers, Desserts, Holiday Recipes &amp; Healthy Cooking Tips","publisher":{"@id":"https:\/\/www.tasteofhome.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.tasteofhome.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.tasteofhome.com\/#organization","name":"Taste Recipes","url":"https:\/\/www.tasteofhome.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/logo\/image\/","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/toh-logo-red.png","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/toh-logo-red.png","width":166,"height":125,"caption":"Taste Recipes"},"image":{"@id":"https:\/\/www.tasteofhome.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/tasteofhome","https:\/\/x.com\/tasteofhome","https:\/\/www.instagram.com\/tasteofhome\/","https:\/\/www.pinterest.com\/taste_of_home\/","https:\/\/www.youtube.com\/tasteofhome"]}]}},"publishpress_future_action":{"enabled":false,"date":"2025-06-27 04:29:16","action":"draft","terms":[],"taxonomy":"category"},"_links":{"self":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe\/233444"}],"collection":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/types\/recipe"}],"author":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/users\/7061"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/comments?post=233444"}],"version-history":[{"count":3,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe\/233444\/revisions"}],"predecessor-version":[{"id":2014437,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe\/233444\/revisions\/2014437"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/media\/2107996"}],"wp:attachment":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/media?parent=233444"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/tags?post=233444"},{"taxonomy":"categories-v2","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/categories-v2?post=233444"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/coauthors?post=233444"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}