This is a rich, substantial meal when served with pita or crusty bread and salad. It gets better with time and makes a popular leftover, if there are any leftovers!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Slice the eggplants into 1/4 inch slices and lightly salt them. Leave them to sweat for 30 minutes. While the eggplant are set aside, saute the onions, garlic, and olive oil in a large skillet over a low heat, covering the pan with a lid to keep them moist. Saute the onions until they are soft and turning gold in color.

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  • Mix the basil, oregano, tomato puree, water, salt and pepper into the pan of onions and simmer for ten minutes.

  • While the mixture is simmering, rinse off the eggplant slices and steam them either in a microwave steamer basket (in two batches at 10 minutes each) or in a steamer over the stove.

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish with non-aerosol cooking spray.

  • Spread 2 to 3 tablespoons of the tomato sauce-mixture over the bottom of the prepared baking dish. Arrange one layer of the eggplants on the bottom of the dish. Pour one third of the tomato sauce over the eggplant. Pour one container of yogurt over the tomato sauce. Repeat the eggplant layer, tomato sauce, yogurt, eggplants, and top the dish with the remaining tomato sauce.

  • Cover dish with foil and bake for 30 minutes. Uncover and sprinkle the wheat germ or breadcrumbs over the top of the casserole, followed by the Parmesan cheese. Bake for another 20 to 30 minutes; until topping is golden brown.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

142.5 calories; 6.9 g protein; 24 g carbohydrates; 4.5 mg cholesterol; 670.5 mg sodium. Full Nutrition

Reviews (64)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/02/2003
very filling and hearty! i cheated though by cubibg the eggplant and cooking it with the onions. then i only had to cook it on the oven for 30 mins. Read More
(41)

Most helpful critical review

Rating: 2 stars
09/05/2011
It was okay but a little bland for me. Read More
(5)
80 Ratings
  • 5 star values: 30
  • 4 star values: 29
  • 3 star values: 10
  • 2 star values: 8
  • 1 star values: 3
Rating: 5 stars
10/02/2003
very filling and hearty! i cheated though by cubibg the eggplant and cooking it with the onions. then i only had to cook it on the oven for 30 mins. Read More
(41)
Rating: 4 stars
05/03/2003
This was a very good base recipe but I added a few more ingredients so I would enjoy it more. I used chickpeas (1/2 mashed 1/2 whole) added chopped tomatoes put in a layer of zuchinni brushed balsamic vinegar over the eggplant before baking in the oven and used whatever quantities of ingredients I thought would be good proportions. Five stars after my additions. Thanks Mai for the great base recipe. Read More
(30)
Rating: 5 stars
10/02/2003
Excellent vegetarian recipe and probably one of the best uses of eggplant. For a single guy like me who is still finding his way around the kitchen this dish turned out to be a great confidence builder with plenty for left overs to boot! I would definitely increase the quantity of sauce and use a slightly heavier hand on the parmesan. Thank you for a great dish. Read More
(23)
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Rating: 4 stars
01/25/2004
This recipe was surprisingly good. I was a bit skeptical of the yogurt but you wouldn't have even known yogurt was in it once it was cooked. I had a jar of garlic tomato sauce so I used that instead of making my own. Since my husband and I are cheese lovers I sprinkled a few tablespoons of shredded mozarella on top as well. It was so simple to make (especially using bottled sauce) and was so yummy we each had seconds. I will be making this again soon. Read More
(12)
Rating: 4 stars
06/21/2011
This was a big crowd pleaser for vegetarians and carnivores alike and overall pretty easy to make! I sliced the eggplant into 1/3 inch slices then cut each slice in half before sauteeing with the onions as others suggested (skipped the salting/steaming process entirely). Since so many people talked about the recipe needing more sauce I used 28 oz crushed tomatoes with 15 oz diced tomatoes and thought the ratio turned out well. For the yogurt I upped the amount to 24 oz nonfat yogurt-- everyone was so surprised that it wasn't cheese that I think I'll begin using it as a healthier substitute going forward! I baked the layered dish for 30 minutes covered before uncovering to add the topping. I needed a bit more of the breadcrumb/Parmesan mixture to cover the entire pan- probably 1/2 cup combined. Baked that for another 10 minutes then let cool a little before serving. I will be sharing this recipe with friends and definitely making again!! Read More
(10)
Rating: 5 stars
04/09/2008
Delicious and rustic I served with crusty garlic bread and it was a huge hit! I also followed the suggestions of others and cubed the eggplant before cooking with the onions. Read More
(8)
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Rating: 4 stars
01/20/2003
I would have givin this 5 stars but I think it needs more sauce. So just increase the sauce a bit and you have a GREAT eggplant recipe. Read More
(8)
Rating: 4 stars
08/22/2003
as a male who hates afaird to cook I have found this recepe not only quick but easy and great tasting my 15 year old is now impressed with his old man thanks for this recipe Garth Mac Read More
(6)
Rating: 5 stars
07/07/2011
I was surprised at how delicious this turned out! I was skeptical after reading some of the reviews but decided to try it out & was very happy I did! My husband (VERY picky eater) LOVED it which is the ultimate test as he doesn't like much! I made a few modications though: I sweat the eggplant slices in a 3/4 vegetable oil 1/4 lemon juice mix with salt and pepper for about 40 minutes. Did not wash them off before steaming them and as I don't have a steamer I had to steam them in a heated pot (with a lid) adding a few Tablespoons of water. (they turned out pretty good!) I also used a 24 oz. pre-made garlic tomatoe sauce mix instead. As well as added some mozzerella in between the layers and one dollop of cream cheese on top of each eggplant slice right in the middle.... This turned out delicious and I highly recommend it!! I followed the rest of the instructions almost exactly but added more wheat germ and parm. cheese to the top than listed! Will definitely be making again! Read More
(6)
Rating: 2 stars
09/05/2011
It was okay but a little bland for me. Read More
(5)