Eggplant (Aubergine) and Tomato Crisp

Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

I got this from the Delicious Living magazine (Oct. 2006). They have quite a few good recipes this month. I used sourdough bread for the breadcrumbs since I had a ton of it and it still turned out great. Not sure if the sourdough made it better or not. Have to try it the regular way too. I also used all dry seasonings, instead of fresh. It's a little time consuming, but great on a fall day. Oh, don't bother to peel the eggplant. It was fine unpeeled.

Ingredients Nutrition


  1. Preheat oven to 425°. In a small bowl, whisk together oil, vinegar, garlic, basil, oregano, salt and pepper; brush on both sides of eggplant, bell pepper and tomato slices.
  2. Place vegetables on a large baking sheet. Jellyroll pan works nice.
  3. Cover with foil and bake for 10 minutes.
  4. Remove foil and bake another 10 minutes.
  5. Lightly coat a shallow casserole or gratin dish with cooking spray.
  6. Place a layer of eggplant on bottom; top with a layer of bell pepper, then a layer of sliced tomatoes.
  7. Repeat layers, using all remaining vegetables and ending with a layer of tomatoes.
  8. Mix together all topping ingredients except fresh basil leaves.
  9. Sprinkle over vegetables.
  10. Bake for 30 minutes. Garnish with fresh basil leaves.
Most Helpful

This was really quite tasty! I used just one large eggplant and added a zucchini I had left over. I am so glad I used fresh breadcrumbs - it didn't specify what kind of breadcrumbs and I think that dried breadcrumbs wouldn't have worked at all. It was a really enjoyable meal and I'd definitely make it again - But next time I'd use less bread crumbs (no more than 4 cups). It also reheated nicely in the microwave the next day. Thanks, WI Cheesehead!

What's Cooking? February 13, 2007

I made half the recipe and the only changes I made were to omit the cheese and not peel the eggplant. Oh my goodness, is it ever good! I noticed the flavor got even better as it cooled a bit, so next time I'll let it sit 10 minutes before digging in like you do for lasagna. (If we can wait that long!) So glad to have this recipe - thank you!

Linorama September 19, 2011