Baked Eggplant and Tomatoes

(10 votes)

2 medium eggplants, cut into 3/4 inch thick rounds
4 tablespoons olive oil
2 tablespoons vinegar, balsamic or red wine
2 cloves garlic, minced
1 teaspoon dried oregano
salt and pepper to taste
4 large Roma tomatoes, sliced into 1/2 inch thick rounds, you will need enough tomato slices to cover all the eggplant slices
fresh mozzarella cheese, sliced (optional)*

Preheat oven to 375 degrees. Place eggplant slices in a single layer in a large baking dish. Whisk together the remaining ingredients, except tomatoes. Place the tomatoes, in a single layer on a platter and cover with half of the olive oil-herb misture. Allow to marinate for about 10 minutes. Place the tomatoes slices over the eggplant slices and drizzle all the remaining olive oil-herb mixture over all. Cover the dish and bake for about 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the eggplant is tender.

Remove from the oven, drizzle with a little more olive oil and serve warm or cold.

*You may want to add slices of fresh mozzarella cheese under the tomato slices for this dish.


First time trying this recipe and we loved it. I am a very amateur cook and found this simple, quick and rewarding. Highly recommended. We were looking for a recipe to help us use up the large harvest of tomatoes and eggplants we got from our home garden. We found it!
Yumscrum, Brisbane, Australia

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