Eggplant and Tomato Bake
Eggplant and Tomato Bake
A simple baked layer of salted eggplant rounds, plum tomatoes, anchovies, garlic and basil under melted mozzarella.
Prep: 15 minutes (plus 30 minutes salting) · Cook: 20 minutes
What Is Eggplant and Tomato Bake?
A rustic Italian bake layering salted eggplant rounds with canned plum tomatoes, anchovies, garlic, basil and oregano, finished under a blanket of melted mozzarella.
Why Make Eggplant and Tomato Bake?
- Five Mediterranean flavours in one easy layer
- Salting keeps the eggplant silky, never soggy
- Anchovy melts in as pure seasoning
- Just 20 minutes in the oven
- Works as appetizer or vegetable side
Unico Products Used in This Recipe
Ingredients
- 4 anchovy fillets (soaked in a little milk, drained and chopped)
- 1 tbsp milk (for soaking)
- 3 eggplants (stems removed, cut into 1-inch rounds)
- salt and pepper (to taste)
- 6 plum tomatoes (canned, drained)
- 1 clove garlic (crushed)
- 1 bunch basil (leaves chopped)
- 1/4 tsp oregano
- 150 g mozzarella cheese (finely chopped (5 oz))
- 50 mL olive oil (plus more for the dish (2 fl oz))
Instructions
- Soak the anchovy fillets in a little milk; drain and chop.
- Cut the eggplants into 1-inch rounds, sprinkle with salt and let stand 30 minutes on a tray; pat dry with paper towels.
- Brush a large ovenproof casserole with oil and arrange the rounds in a single layer; season with salt and pepper.
- Arrange the tomatoes on top; scatter with the crushed garlic, chopped basil and anchovies, and sprinkle with the oregano.
- Spread the finely chopped mozzarella over the top and sprinkle with the oil.
- Bake uncovered at 350F (180C) for 20 minutes and serve hot.
Cooking Tips
- Don't skip salting the eggplant — it draws out bitterness and water
- Pat the rounds truly dry before they go in the dish
- Drain the tomatoes well so the bake isn't watery
- Chop the mozzarella finely so it melts evenly
- Serve hot, straight from the casserole
Frequently Asked Questions About Eggplant and Tomato Bake
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1. Why salt the eggplant first?
Salting draws out moisture and bitterness so the rounds bake up tender instead of watery.
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2. Can I skip the anchovies?
Yes, though they dissolve into a savoury background note; a few chopped olives can stand in.
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3. Can I use fresh tomatoes?
Yes — ripe plum tomatoes work; canned give a more concentrated flavour year-round.
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4. What temperature is a 'moderate oven'?
About 350F (180C).
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5. How do I store leftovers?
Refrigerate up to 3 days; reheat in the oven so the top stays appealing.
Eggplant and Tomato Bake Made Simple
Eggplant and Tomato Bake is honest Italian comfort with almost no technique required. Unico plum tomatoes and anchovies do the seasoning for you.