Eggplant, Cheese and Tomato Bake

    1 hour 40 minutes

    Eggplant, tomato and cheeses are layered and baked then served over pasta. An easy and delicious Italian meal.

    110 people made this

    Serves: 4 

    • 1/2 cup (60g) plain flour
    • 1/2 cup (60g) dry breadcrumbs
    • 2 tablespoons Italian seasoning
    • 2 eggs
    • 2 tablespoons water
    • 1 small eggplant, sliced into 1/2cm rounds
    • 1 tablespoon peanut oil
    • 1 (400g) jar tomato pasta sauce
    • 1 cup ricotta cheese
    • 1 cup (115g) grated Parmesan cheese
    • 1 tomato, thinly sliced
    • 230g angel hair pasta

    Preparation:20min  ›  Cook:30min  ›  Extra time:50min  ›  Ready in:1hour40min 

    1. Preheat the oven to 180 degrees C.
    2. In a plastic bag, combine the flour, breadcrumbs and Italian seasoning. Shake to mix. In a shallow bowl, whisk together the eggs and water. Heat the oil in a large frypan over medium-high heat. There should be enough oil to thinly coat the bottom of the frypan. Dip the eggplant slices in egg then place in the bag and shake to coat. Fry the slices in the frypan until golden brown on each side. Remove and drain on paper towels.
    3. Spread a thin layer of pasta sauce in the bottom of a 23cm square baking dish. Cover with the eggplant slices then top with more sauce. Mix together the ricotta cheese and Parmesan cheese; spread over the eggplant. Spread sauce over the cheese and top with tomato slices. Cover with more sauce and spread remaining cheese over the top.
    4. Bake for 30 minutes in the preheated oven or until cheese is melted and sauce is bubbling.
    5. Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta and cook for about 3 minutes, or until tender. Drain. Serve the eggplant tomato bake over pasta.

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    Reviews in English (99)


    With the changes I made came out as a ... WOW dish! Very Mediterranean and flavorful. I used feta cheese and Swiss cheese that I already had and before I fried the eggplants I used the oil to saute fresh mushrooms with chopped onions. I baked the mushroom-onion mix with the eggplants adding a thin slice of swiss cheese and crumbles of feta cheese on each eggplant slice. I used olive oil for frying. yum!!! Great recipe!!  -  10 Jul 2008  (Review from Allrecipes USA and Canada)


    LOVE THIS!!! Am eating it as I write and I have to say it's one of the best recipes I've found on this site. I was concerned about no garlic in the recipe, so I used a roasted garlic and tomato sauce and it turned out perfect!! Will make and share this one. Thanks!!  -  14 Mar 2006  (Review from Allrecipes USA and Canada)


    I love Eggplant Parm but this is my new version from now on! This is just awsome! We have lots of tomatos in our garden and the flavor of the fresh tomatos is just so good! The ricotta cheese makes this special too. I doubled the recipe and baked it in a 9x11 pan so we would have leftovers. The only other change I made was to use milk instead of water in the egg wash and omitted the flour in the coating, using only Italian bread crumbs. I will be making this again and again!Thanks!  -  02 Aug 2007  (Review from Allrecipes USA and Canada)