Italian Eggplant Tomato Bake


Eggplant, tomato, and cheeses are layered, baked, then served over pasta. An easy and delicious Italian meal.

4 servings


  • ½ cup all-purpose flour

  • ½ cup dry bread crumbs

  • 2 tablespoons Italian seasoning

  • 2 eggs

  • 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


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. In a plastic bag, combine the flour, bread crumbs and Italian seasoning. Shake to mix. In a shallow bowl, whisk together the eggs and water. Heat the oil in a large skillet over medium-high heat. There should be enough oil to thinly coat the bottom of the skillet. Dip the eggplant slices in egg, then place in the bag and shake to coat. Fry the slices in the skillet until golden brown on each side. Remove, and drain on paper towels.

  3. Spread a thin layer of spaghetti sauce in the bottom of a 9 inch square baking dish. Cover with the eggplant slices, then top with more sauce. Mix together the ricotta cheese and Parmesan cheese; spread over the eggplant. Spread sauce over the cheese, and top with tomato slices. Cover with more sauce, and spread remaining cheese over the top.

  4. Bake for 30 minutes in the preheated oven, or until cheese is melted and sauce is bubbling.

  5. Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for about 3 minutes, or until tender. Drain. Serve the eggplant tomato bake over pasta.

Nutrition Facts (per serving)

619 Calories
22g Fat
78g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 619
% Daily Value *
Total Fat 22g 28%
Saturated Fat 9g 43%
Cholesterol 130mg 43%
Sodium 1032mg 45%
Total Carbohydrate 78g 28%
Dietary Fiber 10g 35%
Total Sugars 14g
Protein 30g
Vitamin C 9mg 45%
Calcium 485mg 37%
Iron 6mg 32%
Potassium 899mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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