Hearty Eggplant Bake

    1 hour 10 minutes

    Eggplants are so satisfying and substantial they please vegetarians and meat lovers alike. This is best served with crusty bread and a green salad.

    85 people made this

    Serves: 8 

    • 3 large eggplants
    • 1 1/2 teaspoons salt
    • 2 red onions, chopped
    • 2 cloves garlic, crushed
    • 1 tablespoon olive oil
    • 1 teaspoon dried basil, or 1 tablespoon chopped fresh basil
    • 1 teaspoon dried oregano, or 1 tablespoon chopped fresh oregano
    • 350ml passata
    • 4 tablespoons water
    • 1 pinch ground black pepper
    • 500g low-fat plain yoghurt
    • 4 tablespoons wheatgerm or wholemeal dried breadcrumbs
    • 2 tablespoons freshly grated parmesan

    Preparation:40min  ›  Cook:30min  ›  Ready in:1hour10min 

    1. Thinly slice the eggplants and sprinkle with salt. Place in a colander in the sink or suspended over a large bowl. Leave for 30 minutes while they lose their bitter liquid.
    2. Preheat oven to 180 degrees C. Lightly grease a 23x33cm baking dish with olive oil.
    3. Meanwhile, sauté the onions, garlic, and olive oil in a large frying pan over low heat, covering the pan with a lid to keep them moist. Sauté the onions until they are soft and translucent.
    4. Add the basil, oregano, passata, water, salt and pepper to the onions. Simmer 10 minutes.
    5. Rinse off the eggplant slices and place them on a baking tray lightly greased with olive oil to prevent sticking. Bake for 5 to 10 minutes while tomato mixture is simmering.
    6. In the prepared baking dish, spread 2 to 3 tablespoons of the tomato mixture over the bottom.
    7. Remove eggplants from the oven and arrange one layer of eggplant on the bottom of the dish. Pour one third of the tomato mixture over the eggplant. Pour half of the yoghurt over the tomato mixture. Repeat the layers and top with the remaining tomato mixture.
    8. Cover dish with foil and bake for 30 minutes. Uncover and sprinkle the wheatgerm or breadcrumbs over the top, followed by the parmesan cheese. Bake for another 20 to 30 minutes or until topping is golden brown and eggplants are soft.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (71)


    Altered ingredient amounts. Used low fat grated cheese & no bread crumbs  -  31 Mar 2010


    very filling and hearty! i cheated though by cubibg the eggplant and cooking it with the onions. then i only had to cook it on the oven for 30 mins.  -  17 Apr 2000  (Review from Allrecipes USA and Canada)


    This was a very good base recipe, but I added a few more ingredients so I would enjoy it more. I used chickpeas (1/2 mashed, 1/2 whole) added chopped tomatoes, put in a layer of zuchinni, brushed balsamic vinegar over the eggplant before baking in the oven, and used whatever quantities of ingredients I thought would be good proportions. Five stars after my additions. Thanks Mai for the great base recipe.  -  23 Apr 2003  (Review from Allrecipes USA and Canada)