Baked Eggplant and Tomato Bake

Baked Eggplant and Tomato Bake is a hearty and comforting dish that layers tender eggplant slices with rich tomato sauce and a sprinkle of fresh herbs. This kosher American dinner delight offers a burst of flavors and is perfect for any occasion.

Ingredients

• Eggplant - 1 medium (about 250g)
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Garlic - 2 cloves, minced
• Canned diced tomatoes - 400g (1 can)
• Dried oregano - 1 teaspoon
• Fresh basil - 10g, chopped (optional)
• Parmesan cheese - 30g, grated (optional)
• Breadcrumbs - 30g (optional)

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into 1/2 cm thick rounds and sprinkle with salt. Let it sit for 15 minutes to draw out moisture.
3. Rinse the eggplant slices under cold water and pat them dry with a paper towel.
4. In a large bowl, toss the eggplant with olive oil, black pepper, and minced garlic.
5. Spread the eggplant slices in a single layer on a baking sheet and bake for 20 minutes, flipping halfway through until golden brown.
6. In a separate saucepan, combine the canned diced tomatoes, dried oregano, and a pinch of salt. Simmer for 5 minutes over medium heat.
7. In a baking dish, layer half of the baked eggplant slices, followed by half of the tomato mixture, and half of the fresh basil (if using). Repeat the layers with the remaining eggplant and tomato.
8. Top with grated Parmesan cheese and breadcrumbs if desired.
9. Bake in the oven for an additional 10 minutes until the top is golden and bubbly.
10. Allow to cool for a few minutes before serving.

Nutrition

• Calories: 220
• Protein: 6 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 10 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, particularly from tomatoes and eggplant.
• High in dietary fiber, which supports digestive health.

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