Eggplant Tomato Parmesan Bake #Recipe by @Donna_Fasano

I went to a local farmer’s market yesterday and bought eggplants, tomatoes, a red onion, and some peaches. Yum! Today, I made a veggie bake that turned out really delicious. Here’s the simple recipe:

Eggplant Tomato Parmesan Bake    

4 baby eggplant, peeled and sliced lengthwise

2/3 cup seasoned breadcrumbs

1 egg, beaten

2 Tablespoons extra virgin olive oil, divided

2 medium tomatoes, sliced

1/2 of a medium red onion, sliced thin and separated into rings

1/2 cup grated Parmesan cheese

Salt and Pepper to taste

1. Preheat oven to 350° F. Fry the eggplant in two batches so the pan isn’t too crowded. To fry: Place 1 Tablespoon of the oil in a skillet and set over medium heat. Beat the egg in a shallow bowl. Place the breadcrumbs on a plate. Dip the eggplant slices into the beaten egg and then coat with breadcrumbs. Fry the eggplant until golden brown, about 5 minutes per side. Remove the first batch to a plate and then add the other tablespoon of oil to the pan and fry the second batch.

2. Layer the vegetables. Spray an oven proof dish with baking spray. (I used a 10-inch quiche dish. Use your favorite dish.) Arrange half the eggplant in a single layer in the bottom of the dish. Sprinkle 1/4 cup of the Parmesan cheese on the eggplant. Spread a layer of onion rings over the eggplant and cheese. Cover the onions with the sliced tomatoes. Season the tomatoes with salt and pepper to your taste. Add the remaining eggplant to the dish for the final layer.

3. Cover with aluminum foil and bake for 30 to 40 minutes, or until the vegetables are baked to your liking. (I baked mine for 30 minutes as I don’t like my veggies to become too mushy.) Remove foil and sprinkle the remaining 1/4 cup of Parmesan over the top. Bake for 5 minutes longer or until cheese is melted.

Harvest time has begun! I love fresh vegetables. This simple casserole is easy and it lends itself to any kind of herbs or seasonings you might like to add. If you like spicy food, add a pinch of red pepper over the top. Or try a pinch of Italian Seasoning or oregano. If you like more cheese, add more cheese. If you like a different kind of cheese, add a different kind of cheese.

I hope you enjoy! What are YOUR favorite summertime veggies?

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