When’s the last time you made a recipe with eggplant in it? For most of us, eggplant is not a vegetable that we typically use on a day to day basis. Still, this plant has a lot more uses than some of us may know. For anyone trying to cut down on excess calories or fat, eggplant can be a great substitute for chicken in many recipes—in eggplant parmesan, for example. Still, this family recipe using eggplant is one of the most delicious ones we’ve ever tasted.
As everyone knows, any recipe that a grandmother swears by is probably a good one. That’s certainly the case for today’s recipe for eggplant tomato bake. If you follow the instructions, the result is a creamy, healthy and satisfying dinner dish that you can make in no time at all. The end result is a cheesy dish that’s healthy for you to eat and sure to satisfy the entire family. So let’s get started.
Here’s what you’ll need:
- 1 large eggplant, peeled and cut into cubes
- 2-3 large tomatoes, sliced
- 1 cup of milk
- 1 cup of grated cheddar cheese
- 1 yellow onion, thinly sliced
- 4 eggs
- 2 tablespoons of olive oil
- 1 teaspoon of dried thyme
- salt
- pepper
Here’s what you do:
1. To start, preheat your oven to 400 degrees and grease up an 8×8-inch baking dish as well. Once that’s done, get out a medium skillet and set it over medium heat. Pour in your olive oil and add your onion and eggplant as well.
2. Sprinkle the veggies with salt and cook them until the onions and the eggplant both turn soft and tender, for approximately six to eight minutes. When they’re done, set them aside.
3. After that’s done, get out a medium bowl and add in your eggs and milk. Whisk everything together until it’s well combined before adding your cheese, thyme, salt and pepper as well. Keep stirring everything up before adding the eggplant and onion as well.
4. With everything combined, pour the entire mixture into your baking dish and top it off with your slices of tomato. When your oven is hot enough, throw the dish in and let the entire thing cook for 45 minutes.
5. After the time is up, open up the oven and take a look at it. Make sure the top of the casserole is slightly browned and the inside is bubbly before pulling it out. Let it cool for five minutes before cutting into it!
While all the ingredients of this dish are simple enough to put together, the result is a truly delicious veggie dish with plenty of flavor. The texture of the cooked eggplant mixing with the cheese and the eggs is enough to satisfy anyone—and it just might become a regular recipe that makes its way into your dinner rotation. As always, feel free to make your own tweaks and adjustments to this after you’ve made it a few times and let us know how it all turns out!
Please SHARE this with your friends and family.
