How to Cook Eggplant Tomato Bake Like A Professional

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Are you ready to embark on an epic culinary adventure? Gather around, friends, because today we’re diving into the delightful world of Eggplant and Tomato Bake! This dish is not only a feast for the eyes but also a party for your taste buds. So roll up your sleeves, grab that apron, and let’s get cooking!

Eggplant and Tomato Bake

This colorful creation is packed with flavor and is sure to impress your friends and family (they’ll think you’re a gourmet chef, but we won’t tell!) Let’s check out the beautiful image of our star dish below:

Eggplant and Tomato Bake

Now that you’ve drooled over that delectable photo, here’s what you’ll need to whip up this scrumptious dish:

Ingredients:

  • 2 large eggplants, sliced into rounds
  • 4 ripe tomatoes, sliced
  • 1 medium onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 cup grated mozzarella cheese
  • 1 cup marinara sauce
  • Salt and pepper to taste
  • Olive oil for drizzling

Can you smell the goodness already? Well, let’s get down to business with the instructions!

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and garlic, and sauté until they’re fragrant and golden—about 3-4 minutes.
  3. Grab a large baking dish, and spread a thin layer of marinara sauce at the bottom. This is the foundation of deliciousness!
  4. Start layering your eggplant and tomato slices in the dish. Alternate them like a beautiful, savory lasagna—don’t be shy, let those colors shine!
  5. Sprinkle the sautéed onion and garlic on top of the layers, followed by the dried oregano and basil. Season with salt and pepper to make it sing!
  6. Pour the remaining marinara sauce over the top, and finish with a generous layer of mozzarella cheese. Go ahead, don’t be stingy with that cheese!
  7. Cover the dish with aluminum foil and bake for about 25 minutes. After that, remove the foil and let it bake for an additional 15-20 minutes until the cheese is golden and bubbly.
  8. Once it’s out of the oven, let it cool for a few minutes (if you can resist the temptation!). Cut into squares and serve warm.

There you have it! A delicious Eggplant and Tomato Bake that’s sure to bring smiles to every plate. Enjoy every cheesy, juicy bite!