Eggplant (Aubergine) Tomato and Cheese Bake

Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

Family recipe, easy and delicious.

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.


Most Helpful

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.

jaynine September 02, 2013

I made this and really liked it. I did however forget the garlic. :( I bet it's a 5 star with garlic. Thanks for sharing.

Ocean Annie July 17, 2004

My husband makes this dish and I absolutely adore it! This dish does not sit at the side in my home, it is the main dish and we devour it every time...very healthy and now that i am thinking about it, it is going on my grocery list today for a dish this week..thanks for reminding me of this great meal!

annie chambers September 09, 2002

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a