Eggplant Aubergine and Tomato Crisp
Discover the ultimate comfort dish with our Eggplant Aubergine and Tomato Crisp, a savory masterpiece that combines tender layers of eggplant and juicy tomatoes with a golden, Parmesan-infused breadcrumb topping. Perfectly seasoned with garlic, dried oregano, and fresh parsley, this vibrant bake is as flavorful as it is easy to prepare. The combination of melted butter and olive oil ensures a rich and crispy finish, while the simple yet elegant arrangement of vegetables makes it a stunning centerpiece for any dinner table. Ready in under an hour, this Mediterranean-inspired casserole is ideal for weeknight dinners or as a colorful side for gatherings. Whether you're a vegetable lover or just seeking a lighter, wholesome meal, this dish is sure to satisfy!
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Recipe Information
Ingredients
- 1 large eggplant (aubergine)
- 3 medium tomatoes
- 3 tablespoons olive oil
- 2 minced garlic cloves
- 0.5 cup parmesan cheese
- 1 cup breadcrumbs
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons, melted butter
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplant and tomatoes into 1/4-inch thick rounds. Set aside.
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Remove from heat.
In a mixing bowl, combine the breadcrumbs, grated parmesan cheese, chopped parsley, dried oregano, melted butter, salt, and black pepper. Stir well to form the topping.
Lightly grease a baking dish with the remaining 1 tablespoon of olive oil. Arrange the eggplant and tomato slices in an alternating pattern (like a spiral or rows) in the dish.
Drizzle the sautéed garlic and olive oil mixture over the arranged slices, ensuring even coverage.
Evenly sprinkle the breadcrumb mixture over the top of the vegetables.
Cover the baking dish with aluminum foil and bake for 20 minutes in the preheated oven.
Remove the foil and bake for an additional 15 minutes, or until the topping is golden and crispy.
Let the dish cool for 5 minutes before serving. Garnish with extra parsley if desired and enjoy!
Nutrition Facts
Calories |
1410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.2 g | 112% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 3371 mg | 147% | |
| Total Carbohydrate | 132.1 g | 48% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 35.1 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 622 mg | 48% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2089 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
