Eggplant (Aubergine) Tomato and Cheese Bake

READY IN: 1hr 25mins
Recipe by Gretchen Lauro

Family recipe, easy and delicious.

Top Review by jaynine

I made this a while back and just realized I never reviewed it. It was fabulous - used tomatoes and eggplant from the garden, made just as written. I served it as a side, but I would be perfectly happy eating a plateful as my whole meal. I couldn't stay out of the leftovers.

Ingredients Nutrition


  1. Dip eggplant in flour, then egg and then in bread crumbs.
  2. Heat 1/4 inch oil in skillet and cook eggplant in batches, until golden brown on both sides.
  3. Place cooked eggplants on paper towels to drain and season with salt and pepper.
  4. In bottom of baking dish alternate layers of tomatoes and eggplant, salt and pepper, grated Parmesan cheese and Mozzarella slices, ending with Mozzarella on top.
  5. Bake in pre heated oven 350F degrees uncovered, for 60 minute.

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