Eggplant Tomato Mozzarella Bake
An eggplant tomato mozzerella bake is an excellent way to combine several roasted vegetables into convenient servings. This flavorful recipe uses dried and fresh basil.
Servings: 8
Equipment
- 1 colander
- 1 Baking Pan
Ingredients
- 1 - 2 tomatoes
- 1 eggplant
- 1 white or yellow onion
- 8 - 10 mozzarella medallions (or 1 cup shredded)
- 1/2 Tablespoon dried basil
- 3 Tablespoons olive oil
- 1 tablespoon chopped fresh basil
Instructions
- Preheat oven to 425°.
- Slice tomatoes into 8 - 10 slices. Place on a paper towel to drain excess water.
- Slice eggplant into 8 - 10 slices, about 1¼ to ½ thick. Sprinkle slices of eggplant with salt to withdraw some of the moisture from them. Let the eggplant sit for about 20 minutes in a colander, then dry the pieces with a tea towel or paper towel to remove as much moisture as possible.
- Slice the onion into rings.
- Coat all the vegetables with a light layer of olive oil and season with salt and pepper.
- Grease or spray a 9 X 11 baking pan or casserole dish. Layer the vegetables, starting with the eggplant then followed by the onion and tomato. Sprinkle with dried basil. Bake at 425° for 30 minutes, covered.
- Add mozzarella medallions and bake another 10 minutes, uncovered.
- Once the mozzarella has melted, removed the eggplant tomato mozzarella bake from the oven and allow to cool about 5 to 10 minutes. Top with a sprinkling of chopped fresh basil and serve warm.