Monday, December 5, 2011

Tomato-Baked Eggplant

This has been my most requested recipe... so, here it is! Just for you! :)

Tomato-Baked Eggplant

A delicate but decadent blend of eggplant, vegetables and flavorful spices.

4 servings

Prep. Time: About 20 minutes

Cook time: About 45 minutes


1- medium to large eggplant

1- 15oz. can organic tomatoes

1- 15oz. can organic tomato sauce

1- white or yellow onion

2- medium garlic cloves

5- mushrooms (optional)

1- zucchini (optional)

Seasonings- salt, pepper, parsley & basil.

¼ cup skim mozzarella cheese

¼ cup parmesan cheese


Pre-heat oven to 400* and grease dish with grape seed oil or olive oil.

Peel and slice eggplant into about 1 inch slices.

Chop onion, mushrooms and zucchini, and dice the garlic.

Layer the bottom of a 9 x 13 cake dish with the eggplant first.

Cover eggplant with onions, mushrooms, zucchini, garlic and seasonings.

Top with tomatoes, tomato sauce and cheeses, in that order.

Bake at 400 degrees for about 40-45 minutes, or until top starts to boil and turn light brown, and the veggies are tender.


If dish seems watery, just spoon out some of the excess liquid. Once it is removed from the oven and begins to cool, it will have the perfect consistency. A large, freshly chopped salad compliments this nicely as a light, clean dinner.

The pan pictured is actually a toaster size pan. If you're using a larger pan, you may need a little larger quantities. 

Any questions, just send me an email! :)


  1. How much for the seasonings? Sounds delicious. Can't wait to try it!!!!!

  2. Love your recipes and blogs , thanks for sharing all these healthy happy recipes with us :)

  3. Thank you!! :)

    I'm so bad at measuring seasonings. I'm usually pretty heavy on things that don't have salt in them. I'd say 1 tablespoon of each in the sauce should be good.

  4. Delicious recipe. Thanks Meems

  5. Loved it! The only way I make Eggplant Parmesan now.