TOMATO AND EGGPLANT RECIPES

Name: Eggplant With Tomatoes
Total time: 50 min
Yield: 4 servings
Ingredients: 1 medium-size eggplant, about 1 pound; 4 medium-size tomatoes, about 1 pound; 2 teaspoons finely minced garlic; 1/2 teaspoon rosemary; 1/2 teaspoon oregano; Salt to taste if desired; Freshly ground pepper to taste; 6 tablespoons olive oil; 1 tablespoon finely chopped parsley

EGGPLANT WITH TOMATOES RECIPE - NYT COOKING

Eggplant With Tomatoes Recipe - NYT Cooking image

Provided by Pierre Franey

Total Time 50 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 medium-size eggplant, about 1 pound
4 medium-size tomatoes, about 1 pound
2 teaspoons finely minced garlic
1/2 teaspoon rosemary
1/2 teaspoon oregano
Salt to taste if desired
Freshly ground pepper to taste
6 tablespoons olive oil
1 tablespoon finely chopped parsley

Steps:

Preheat oven to 450 degrees.
Trim off each end of eggplant. Cut eggplant lengthwise in half. Place each half, cut side down, on flat surface and cut crosswise into half-moon shapes, each about one-third-inch thick. There should be a total of about 34 slices.
Trim off ends of tomatoes and cut away the cores. Cut tomatoes crosswise into slices, each about one-inch thick. There should be about 32 pieces. Alternate tomato slices with eggplant slices and arrange them compactly in a baking dish.
Combine garlic, rosemary and oregano and sprinkle over layered eggplant. Sprinkle with salt and pepper and dribble oil over all.
Place dish in the oven and bake 30 minutes. Baste the layered eggplant with any juices that have accumulated around it. Sprinkle with parsley and serve.

Nutrition Facts : @context http//schema.org, Calories 225, UnsaturatedFatContent 17 grams, CarbohydrateContent 11 grams, FatContent 21 grams, FiberContent 4 grams, ProteinContent 2 grams, SaturatedFatContent 3 grams, SodiumContent 582 milligrams, SugarContent 6 grams

EGGPLANT AND TOMATO CASSEROLE RECIPE | ALLRECIPES

Eggplant and Tomato Casserole Recipe | Allrecipes image

This is a delicious, easy-to-make, vegetarian casserole! Eggplant, tomato and onion are layered and seasoned with a splash of balsamic vinegar before being topped off with bread crumbs. There are a million variations and additions that you can make to this recipe! Be creative!

Provided by LPATTERSON1978

Categories Side Dish Casseroles

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 medium eggplant, sliced into 1/4 inch rounds
salt to taste
3 tablespoons olive oil
1 small onion, halved and sliced
4 medium tomatoes, sliced
¼ cup balsamic vinegar
2 tablespoons olive oil
1 cup dry bread crumbs for topping
salt and pepper to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Season the eggplant slices with salt, and let stand for about 10 minutes. Drain off liquid.
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Quickly brown the eggplant slices on each side.
Place a layer of the eggplant slices in an 8 inch square baking dish or casserole dish. Place some tomato slices over the eggplant, and then a few slices of onion. Repeat layers until you run out of eggplant. Pour balsamic vinegar over everything. In a small bowl, stir together the bread crumbs and remaining olive oil. Season with salt and pepper. Spread in a layer over the vegetables.
Bake for 25 to 30 minutes in the preheated oven, until the top is golden brown and the eggplant is tender.

Nutrition Facts : Calories 328.6 calories, CarbohydrateContent 36.1 g, FatContent 18.8 g, FiberContent 6.2 g, ProteinContent 6.3 g, SaturatedFatContent 2.7 g, SodiumContent 212.6 mg, SugarContent 12.3 g

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