Eggplant and Tomato Bake
photo by Chef Joey Z.
- Ready In:
- 2hrs
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 3 large eggplants (I used the big dark purple ones)
- 1 1⁄2 teaspoons salt (I used the large cyrstal sea salt)
- 2 onions (I used Vedalias and chopped them into cubes)
- 2 garlic cloves (crushed)
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 (10 3/4 ounce) can tomato puree
- 1⁄4 cup filtered water
- 1 pinch black pepper (ground, I used smoked black pepper)
- 16 ounces plain low-fat yogurt
- 1⁄4 cup ian's panko breadcrumbs (Italian is best here)
- 2 tablespoons grated parmesan cheese
directions
- Cut the eggplants into 1/4 inch slices, lightly salt. Let sit for 30 minutes to release the bitter taste.
- In the meantime, in a large skillet, saute your garlic and onions in the olive oil over low heat.
- This step took a long time, I spent about 35 minutes doing the above step. When the onion/garlic combo are golden and soft then its ready.
- Add the herbs, tomato puree, water, salt and pepper to the onion/garlic mixture.
- Simmer for 10 minutes.
- Rinse the eggplant with water and then steam. The recipe didn't say how long to steam so I did it for about 15-20 minutes.
- Then preheat your oven to 350'F. Grease a 9x13x2 inch casserole dish. I used spray oil.
- Spread 3 tablespoons of the tomato puree onto the bottom of the oiled pan. It doesn't seem like much, but its good enough.
- Layer 1/3 of the steamed eggplant, 1/3 of the tomato puree, and 1/3 of the yogurt. Repeat the layers and end with eggplant and then tomato puree.
- Cover the pan with foil and bake for 30 minutes.
- Then, uncover and sprinkle with the bread crumbs and cheese.
- Bake an additional 25 minutes or until golden and bubbly.
- Bon Appetit!
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I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent.
In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico.
I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music.
My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free!
We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert.
I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not.
Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)