Eggplant (Aubergine) and Tomato Crisp

Submitted by WI Cheesehead

"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."

 

• Ready In: 1hr 5mins
• Ingredients: 18
• Serves: 8

ingredients

• Filling

• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 6 garlic cloves, minced
• 4 tablespoons fresh basil, chopped
• 1⁄2 teaspoon dried oregano
• salt & fresh ground pepper, to taste
• 2 medium eggplants, peeled and cut into 1/2-inch slices
• 1 yellow bell pepper, cut into 1/2-inch strips
• 4 large ripe tomatoes, cut into 1/4-inch slices

• Topping

• 3 tablespoons chopped fresh parsley
• 6 cups whole wheat breadcrumbs
• 1 teaspoon dried thyme
• 2 teaspoons chopped fresh rosemary
• 1⁄2 cup freshly grated parmesan cheese
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• salt & fresh ground pepper, to taste
• basil leaves, for garnish

directions

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.

Reviews

[Whats Cooking]

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!

 

[Linorama]

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!