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Foodie Friday: Eggplant Tomato Casserole

by Regan

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If you’re looking for a yummy, quick, easy recipe then look no further. Something about all of the flavors together is slightly reminiscent of a veggie pizza, and oh how I’m a fan of eggplant and sliced tomato on pizza.


  • 1 large eggplant
  • 1½ tsp salt
  • 2 eggs, beaten
  • 2 tbsp melted butter
  • black pepper
  • ½ onion
  • 1 tbsp oregano
  • ½ cup dry bread crumbs
  • 2 large tomatoes, sliced thin
  • about 4 oz grated cheddar cheese
  • ¼ cup grated Parmesan cheese
  1. Peel and slice eggplant. Put slices in a pan with the salt and about an inch of boiling water, cover tightly. Cook for about 10 minutes and drain.
  2. Mash eggplant and mix in eggs, melted butter, pepper, onion, half of the cheddar & Parmesan cheeses, oregano and bread crumbs
  3. Butter a shallow 1½ quart baking dish. Cover the bottom with half of the tomato slices, spoon in the eggplant mixture and spread evenly. Arrange remaining tomato slices on top, mix together the remaining cheeses and sprinkle on top. Bake at 375° for about 45 minutes

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Jill M June 13, 2012 - 10:02 am

I love that this is a casserole with a vegetable base. We love eating vegetables, and this is a tasty sounding recipe!

Heidi June 14, 2012 - 4:30 pm

Maybe my husband will like eggplant with this recipe!

Michelle Ali December 19, 2012 - 8:48 pm

I’d love to have some of your recipes linked up here! http://michellesfavoritethings.blogspot.com/p/tuesdays-tasting-party.html

Sandy Cain November 20, 2013 - 7:37 pm

This has ALL my faves – eggplant, tomato, and CHEESE! Everything great in here, I can’t wait to fix it! Thanks! : )

Shannon March 25, 2014 - 6:11 am

I love recipes like these. Most bloggers forget the vegetarians! Thank you for posting.