On my trip to the farmers market, there was a good amount of fresh produce. I definitely don’t eat enough veggies. I wanted to get some veggies that looked fresh, and that I could experiment with…eggplant here I come! I’ve never really had too much eggplant, so I took a tiny one to give it a shot. I also picked up some yellow/orange tomatoes (I’m still not a fan of red tomatoes). When I got home I scoped out some sites for good recipes. This recipe is a healthy version of one I found on Allrecipes. My version tasted awesome and it’s good for you! It actually made me want to eat all my veggies.
Eggplant Tomato Bake
2 medium tomatoes
1 medium red onion
2/3 cup Italian style breadcrumbs
2/3 cup reduced-fat feta cheese
1/2 cup parmesan cheese
salt, pepper, and garlic powder to taste
Preheat oven to 400. Slice tomatoes, onions, and eggplant into approximately 1/3″ slices. Ste onions and tomatoes aside. Beat the egg in the bowl and place breadcrumbs on a plate. Dip each slice of eggplant into the egg, then breadcrumbs. Place eggplant slices on lightly greased cookie sheet. bake the eggplant slices at 400 for about 15 minutes.
Spray an 8×8 pan lightly with olive oil spray. After the eggplant is cool to the touch, place on bottom of dish, followed by tomatoes, then onions. Then sprinkle salt, pepper and garlic powder on top. Then top with the parmesan and feta cheese. Bake in the oven for 25 minutes at 400. Then it’s ready to eat! (Optional: drizzle a little extra virgin olive oil on top before serving). This recipe yields about 4 large side portions.