Discovering the Recipe
My Favorite is Eggplant Tomato Bake, I first discovered the Eggplant Tomato Bake recipe when I was visiting a small Italian village during my travels. The village was known for its fresh produce and simple, yet delicious, home-cooked meals. One evening, I was invited to a family dinner where Nonna Maria, the grandmother, was preparing this incredible dish. The aroma of roasting eggplant and simmering tomato sauce filled the kitchen, and I was immediately drawn to it. As I watched Nonna Maria work her magic, I knew I had to learn how to make this dish myself.
Learning the Craft
Nonna Maria was kind enough to share her recipe with me, explaining each step with patience and love. She showed me how to slice the eggplants just right, and how to create a rich tomato sauce with fresh plum tomatoes, garlic, and a splash of red wine. The secret, she said, was in the layering and the cashew topping that added a creamy finish to the bake. I was amazed at how simple ingredients could come together to create such a flavorful and satisfying meal.
Bringing It Home
When I returned home, I was eager to recreate the Eggplant Tomato Bake for my family. I followed Nonna Maria’s recipe closely, enjoying the process of cooking as much as the final product. The first bite brought me back to that cozy kitchen in Italy. My family loved it, and it quickly became a favorite dinner choice for special occasions and cozy nights in. The dish was not only delicious but also healthy and affordable, making it a perfect addition to our meal rotation.
Sharing the Joy
Now, whenever I make Eggplant Tomato Bake, I feel a deep connection to that little Italian village and Nonna Maria’s warm hospitality. I love sharing this recipe with friends and family, watching their faces light up with each bite. It’s a dish that brings people together, filled with layers of tender eggplant, rich tomato sauce, and a creamy cashew topping. Whether served hot or at room temperature, it’s always a hit, reminding me that the best meals are often the simplest ones, made with love and shared with others.
Table of Contents
Chef’s Notes-Eggplant Tomato Bake
- Allowing the bake to rest for an hour before slicing ensures clean cuts and lets the flavors meld together.
- Ensure eggplant slices are evenly coated with olive oil to prevent them from drying out during baking.
- If the tomato sauce appears too watery, let it simmer uncovered to reduce to the desired consistency.
- Make sure the cashews are thoroughly soaked to achieve a smooth and creamy consistency.
- Start with a thin layer of sauce at the bottom to prevent the eggplants from sticking and burning.
- Feel free to incorporate vegetables like zucchini or bell peppers for added flavor and nutrition.
- For a gluten-free option, use gluten-free breadcrumbs or crushed cornflakes for the topping.
- This dish can be stored in the refrigerator for up to five days or frozen in portions for convenient meals later on.
- If avoiding alcohol, substitute red wine with vegetable broth or grape juice for a similar depth of flavor.
- Adjust the seasoning of the cashew topping to your taste preference, adding more lemon juice for tanginess or nutritional yeast for a cheesy flavor.
Eggplant Tomato Bake
Dive into this mouthwatering Eggplant Tomato Bake, a delightful dish that’s both healthy and affordable! With layers of tender eggplant, rich tomato sauce, and a creamy cashew topping, this recipe is sure to impress. Perfect for a cozy dinner or a special occasion, it’s a versatile meal that can be enjoyed warm or at room temperature. Serve it with a fresh green salad and some crusty bread for a complete, satisfying meal. Get ready to wow your taste buds!
4
servings30
minutes1
hour350
kcal1
hour2
hours30
minutesKeep the screen of your device on
Ingredients
- Eggplant Layer
4 medium eggplants (about 5.5 lbs) sliced lengthwise into 1/2-inch pieces
2 tbsp pine nuts
2 tbsp coarse breadcrumbs (optional)
- Tomato Sauce
2 tbsp olive oil (plus extra for drizzling)
1 large onion, finely chopped
6 cloves garlic cloves, minced
3 cans (14 oz each) quality plum tomatoes
1/2 cup red wine
1 bay leaf (or 2 dried leaves) bay leaf
2 large basil stalks
1 1/2 tsp Italian herb mix
1/4 tsp chili flakes (optional)
1 tsp date nectar or sugar
salt and black pepper to taste
- Topping
1/2 cup raw cashews (soaked in boiling water for 30 minutes)
1 small garlic clove
1 tsp white miso paste
1 tbsp nutritional yeast
1 tbsp lemon juice
1/4 tsp salt (adjust to taste)
pepper (white pepper preferred, adjust to taste)
1 tbsp tapioca starch or 1/2 tbsp cornstarch
- Alternative Ingredients:
Eggplants: Zucchini or portobello mushrooms for a different texture.
Pine Nuts: Sunflower seeds or chopped almonds.
Breadcrumbs: Gluten-free breadcrumbs or crushed cornflakes.
Red Wine: Vegetable broth or grape juice.
Date Nectar: Maple syrup or honey.
Cashews: Blanched almonds or sunflower seeds.
White Miso Paste: Soy sauce or tamari.
Tapioca Starch: Arrowroot powder or cornstarch.
Directions
- Preheat your oven to 390°F (200°C). Slice the eggplants lengthwise into 1/2-inch pieces and arrange them on a baking sheet. Bake for 20-25 minutes until soft and lightly browned, flipping halfway through.
- Heat olive oil in a large frying pan over medium heat. Sauté the chopped onion until translucent and slightly browned (about 5-7 minutes). Add minced garlic and cook for another minute until fragrant. Stir in the plum tomatoes, red wine, bay leaf, basil stalks, Italian herbs, chili flakes (if using), and water. Simmer for about 40 minutes until the sauce thickens. Season with salt, date nectar (or sugar), and black pepper.
- Preheat the oven to 390°F (200°C). In a large baking dish, spread a thin layer of tomato sauce at the bottom (remove basil stalks). Layer with baked eggplant slices and season with salt and pepper. Repeat layers of tomato sauce and eggplant until all are used up. Top with dollops of cashew sauce and drizzle with olive oil. Sprinkle pine nuts and breadcrumbs (if using) on top.
- Allow the bake to set for about an hour before slicing to ensure clean cuts.
Equipment
- chef’s knife
- cutting board
- baking sheet
- large frying pan
- blender
- Baking Dish
Nutrition Facts
- Calories: 350kcal
- Fat: 15g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 400mg
- Potassium: 900mg
- Carbohydrates: 45g
- Fiber: 10g
- Sugar: 15g
- Protein: 10g
- Vitamin A: 20IU
- Vitamin C: 30mg
- Calcium: 10mg
- Iron: 15mg
FAQ- Eggplant Tomato Bake
Can I make this dish ahead of time?
Yes, you can prepare the Eggplant Tomato Bake in advance. Assemble the dish, cover it, and store it in the refrigerator for up to 24 hours before baking. This makes it convenient for meal prep or dinner parties.
Is there a substitute for cashews in the topping?
Yes, you can use blanched almonds or sunflower seeds as an alternative to cashews. Both will provide a creamy consistency, though the flavor may vary slightly.
Can I make this dish gluten-free?
Absolutely. Substitute regular breadcrumbs with gluten-free breadcrumbs or crushed cornflakes for a gluten-free option.
What can I use instead of red wine in the tomato sauce?
If you prefer not to use red wine, vegetable broth or grape juice can be used as substitutes. These will add depth of flavor without the alcohol content.
How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to five days. Alternatively, you can portion and freeze the bake for up to three months. Reheat in the oven or microwave before serving.
