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Italian Eggplant Tomato Bake
Italian Eggplant Tomato Bake
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Savory layers of eggplant, tomatoes, and cheese baked to perfection, served over pasta for a simple yet irresistible Italian dish.
Ingredients:
  • 0.5 cup all-purpose flour
  • 0.5 cup dry bread crumbs
  • 2 tablespoons Italian seasoning
  • 2 tablespoons water
  • 1 small eggplant, sliced into 1/4 inch rounds
  • 1 tablespoon peanut oil
  • 1 (14 ounce) jar spaghetti sauce
  • 1 cup ricotta cheese
  • 1 cup grated Parmesan cheese
  • 1 tomato, thinly sliced
  • 1 (8 ounce) package angel hair pasta
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C).
  • Combine flour, bread crumbs, and Italian seasoning in a plastic bag and shake to mix. In a shallow bowl, whisk together eggs and water. Heat oil in a large skillet over medium-high heat to thinly coat the bottom. Dip eggplant slices in egg, then coat by shaking in the bag. Fry slices in the skillet until golden brown on both sides. Drain on paper towels.
  • Start by creating a flavorful base with a thin layer of spaghetti sauce in a 9-inch square baking dish. Layer on the eggplant slices and top with more sauce. Combine the ricotta and Parmesan cheese, then spread this mixture over the eggplant. Add another layer of sauce and top with tomato slices. Finish by covering everything with more sauce and spreading the remaining cheese on top.
  • Bake in the preheated oven for 30 minutes, or until the cheese is melted and the sauce is bubbling.
  • While waiting, bring a pot of salted water to a boil. Cook pasta for 3 minutes until tender, then drain. Serve the eggplant tomato bake over the pasta.

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