Eggplant Bake With Tomatoes, Garlic & Cheeses

Eggplant is one of the easiest vegetable bakes to make, I guarantee. The hardest part of this recipe is chopping the veggies, and that doesn’t take much effort. Plus, it all cooks in one baking sheet for quick clean-up. An easy dish to use up summer vegetables with fabulous flavors that add to any meal. 

Before we get started, let’s talk about eggplant and the myths or theories of how it should be prepped. This blog has some good information about this fruit (yes I said fruit!): The Misunderstood Fruit

A quote from my Eggplant Parmigiana post:

“You can actually skip the step of salting the eggplant and letting it drain for an hour. Sometimes I do this and sometimes I don’t, just depends on the time I have and the age of the eggplant. Like Mary Ann Esposito, if I’ve just picked it off the plant in the backyard, no need. But if the eggplant was purchased last week at the grocery store (not a farmer’s market) then I might make it a point to salt it and drain to make sure there isn’t any bitterness.” [Mary Ann Esposito from Ciao Italia is an expert on eggplant and many other Italian recipes.]

We didn’t grow eggplant in the garden this year. After planting tomatoes, zucchini, onions, garlic, shallots, fennel, cucumber, beans, sugar snap peas, and peppers we ran out of room. I didn’t even have room for fava beans which we usually plant. I think I went a little overboard on the tomatoes (how can 10 plants be too many?), but my excuse is I needed them to complete recipes for the tomato cookbook. 

There are more links at the end of this post if you are interested in more recipes using eggplant. 

This dish is a great stand-alone vegetarian meal, or a side dish to any meat, fish, or chicken meal. 

Eggplant Bake With Tomatoes, Garlic & Parmesan

Yields 4-6

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  • 4 cups eggplant (about 2 medium), chopped
  • 10 grape or cherry tomatoes, halved
  • 2 large garlic cloves, minced
  • 1/2 cup red onion, chopped
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup mozzarella, shredded
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped


  1. Preheat the oven to 400 degrees F. Line a baking sheet with non-stick foil or with nonstick spray.
  2. Cut the eggplant into 1/2-inch cubes and place in a large mixing bowl. Halve the grape tomatoes and add them to the bowl along with the garlic and onions.
  3. Drizzle the cut vegetables with the olive oil, salt, pepper.
  4. Add about 1/3 cup of the Parmesan cheese, and half of the basil and parsley. Toss gently to combine.
  5. Transfer the vegetables to the prepared baking sheet. Bake for 25 minutes. Sprinkle with the remaining Parmesan cheese, mozzarella, basil, and parsley and continue baking until cheese is melted. Serve warm.

If you are looking for more recipes using eggplant, I’ve posted several recipes in the past Is It Bacon or Is It Eggplant?Eggplant ParmesanEggplant Risotto, Eggplant Chips .

2 thoughts on “Eggplant Bake With Tomatoes, Garlic & Cheeses”

  1. Thank you Christina, for encouraging me to try eggplant again, the salting/soaking thing was confusing. I discovered I really do like the flavor, and will definitely try growing them in the garden another year. I know what you mean about running out if room to grow things, I'm glad you're doing a tomato cook book. I pick all my green ones before frost and keep them in short cardboard boxes in my unheated basement. They slowly ripen and have lasted to the first week of Jan. Although, my husband refused to take out any over supply that was forgotten and rotted. Thanks again, I'll have to look into your cook books.

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