Grandma’s Eggplant Tomato Bake

Grandma sure knew a lot of things, but the thing she knew best was tasty, yet rustic home-cooked food. She could waltz into the kitchen and whip up something amazing for dinner without ever cracking open a cookbook. She used what she had on hand in combinations that seemed to always work and after dinner, there were only crumbs left to show for it. Every time she cooked, it was with a ton of knowledge and a whole lot of love.

In the height of summer, when garden produce was bountiful, she’d often fold it into casseroles and bakes like this one. She loved versatile recipes that could be used time and time again with different ingredients, and we do too. This bake is one of those, but the combination of eggplant, savory thyme, and cheese topped with sweet baked tomato slices is so good we doubt you’ll want to try another.

Cooking the cubed eggplant briefly keeps it from making the whole dish too watery, and sauteing the onions along with it gives them a chance to caramelize a bit and bring some nice savory-sweet flavor to the whole thing. We love a bit of fresh thyme mixed in, but any of your favorite herbs would do just fine.

In so many ways, Grandma is our inspiration in the kitchen. Simple, wholesome meals that don’t take a lot of fuss but bring a whole lot of happiness (and a whole lot of taste). This Eggplant Tomato Bake exemplifies everything about her cooking that we love so much!

Why You’ll Love This Recipe

This recipe is a love letter to garden-fresh ingredients and simple, heartwarming cooking. It’s an adaptable dish that brings out the best in summer produce, with a delicious combination of textures and flavors. Plus, it’s easy to make and even easier to enjoy!

Kitchen Equipment You’ll Need

• 8×8-inch baking dish
• Medium skillet
• Medium bowl
• Whisk

Ingredients

• 1 large eggplant, peeled and cubed
• 2-3 large tomatoes, sliced
• 1 medium yellow onion, thinly sliced
• 1 cup milk
• 1 cup cheddar cheese, grated
• 4 large eggs
• 2 tablespoons extra virgin olive oil
• 1 teaspoon dried thyme
• Kosher salt and fresh ground pepper, to taste

Step-by-Step Instructions

1. Preheat your oven to 400°F and lightly grease an 8×8-inch baking dish.
2. In a medium skillet, heat the olive oil over medium heat. Add the onion and eggplant, sprinkle with salt, and sauté until the onions have softened and the eggplant is tender, about 6-8 minutes. Set aside.
3. In a medium bowl, whisk together the eggs and milk until well combined. Add the cheese, thyme, salt, and pepper, and stir until incorporated.
4. Add the cooked eggplant and onion mixture to the bowl and stir to combine.
5. Pour the mixture into the prepared baking dish and top with sliced tomatoes.
6. Bake until the mixture has set and the top is lightly browned, about 45 minutes.
7. Let cool for at least 5 minutes before slicing and serving. Enjoy!

Tips for Success

To ensure the best results, make sure to sauté the eggplant until it’s tender but not mushy. This will help prevent the bake from becoming too watery. Also, feel free to adjust the seasoning to your taste or experiment with different herbs.

Additional Tips or Variations

For a bit of extra flavor, consider adding a sprinkle of parmesan on top before baking. You can also swap the cheddar for mozzarella or your favorite cheese blend. If you prefer more heat, a pinch of red pepper flakes can give this dish a nice kick.

Nutritional Highlights (Per Serving)

This dish is rich in vegetables, providing a good source of fiber and vitamins. With a moderate amount of protein from the eggs and cheese, it makes for a balanced meal that’s both satisfying and nourishing.

Frequently Asked Questions (FAQ)

Can I make this dish ahead of time? Yes, you can prepare the eggplant and onion mixture in advance and store it in the refrigerator. Assemble the bake when you’re ready to cook.

What can I serve with this bake? This dish pairs well with a fresh green salad or a side of crusty bread.

How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Conclusion

Grandma’s Eggplant Tomato Bake is a celebration of simple ingredients and heartfelt cooking. We invite you to try this recipe and experience the comforting flavors for yourself. Don’t forget to share your cooking adventures with us—there’s nothing we love more than hearing about your kitchen successes!