Baked Baby Eggplant

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“A very simple recipe for small or baby eggplant. I made this for my uncle and his wife and they raved and raved how delicate it was. Using small eggplants makes it more tender.”
1 casserole

Ingredients Nutrition


  1. Peel skin off eggplant
  2. Slice lengthwise 1/4 inch strips.
  3. Slice up tomato 1/4 inch
  4. Chop up all herbs discarding stalk.
  5. Chop up garlic
  6. In a casserole dish sprinkle some olive oil.
  7. Place a layer of eggplant, layer of tomato and sprinkle half the herbs & garlic
  8. Sprinkle some olive oil, salt & pepper on top.
  9. Sprinkle half the bread crumbs on tops.
  10. Repeat another full layer of eggplant, tomato, herbs,garlic, oil, salt & pepper and breadcrumbs on top.
  11. Cover casserole dish and bake at 375 for 45 minutes.
  12. Remove cover and sprinkle with the parmesan cheese.
  13. Bake another 5 minutes.
  14. You can use small amounts of Italian cheese, goat cheese, or monteray cheese inbetween layers as well for variation. Ive made it many ways. All delicious.
  15. Enjoy.

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