Eggplant (Aubergine) and Tomato Crisp

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“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.”
1hr 5mins

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.

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