Baked Eggplant with Tomato and Herbs

Name: Baked Eggplant with Tomato and Herbs
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 medium eggplants, sliced; 4 ripe tomatoes, chopped; 1 cup fresh basil, chopped; 3 cloves garlic, minced; 3 tablespoons olive oil; Salt and pepper to taste

Highlighted under: Simple Planning

I've always been fascinated by how simple ingredients can transform into something spectacular, and this Baked Eggplant with Tomato and Herbs perfectly embodies that. After experimenting with various seasonings and toppings, I found that the sun-ripened tomatoes paired with fragrant herbs truly elevate the dish. The method of baking helps to caramelize the eggplant, enhancing its natural sweetness while allowing the flavors to meld together remarkably. I can't wait to share this delightful recipe with you!

Created by

Jemima Fox

Last updated on 2026-01-15T15:23:35.437Z

When I first made this dish, I was blown away by how the eggplant absorbed the essence of the herbs and tomatoes. It was truly a culinary revelation, making a simple feast out of what I thought would be a mundane vegetable. Baking rather than frying not only makes it healthier but also brings out a depth of flavor that just can't be achieved otherwise.

I've learned that the key to perfectly baked eggplant lies in salting it beforehand. This step not only helps to remove excess moisture but also softens the texture, making every bite a melt-in-your-mouth experience. It's easy, and the results are absolutely worth the extra effort!

        Why You'll Love This Recipe
        Deliciously melty with a rich medley of flavors
A healthier alternative to fried eggplant dishes
Perfectly pairs with crusty bread or as a side dish

      

Understanding Eggplant Preparation

Preparing eggplant correctly is crucial for achieving the desired texture and flavor. After slicing the eggplant, salting it helps draw out excess moisture and bitterness. This step not only improves the eggplant's taste but also ensures a firmer texture after baking. I recommend using a coarse sea salt for better adherence and flavor extraction. After salting, rinsing the eggplant thoroughly is essential to eliminate any excess salt before patting it dry, which will help in caramelization during baking.

Another key aspect to consider is the choice of eggplant varieties. While common globe eggplants work well, opting for Japanese or Chinese eggplants can yield a sweeter and tenderer result due to their thinner skins. These varieties also require less salting due to their lower bitterness, making the prep process quicker. Experimenting with different types can add variety and depth to your dish.

The Role of Fresh Ingredients

Using fresh ingredients is vital for the flavor profile of this Baked Eggplant with Tomato and Herbs. Ripe, in-season tomatoes burst with sweetness, enhancing the dish with their natural juices. If tomatoes are out of season, consider substituting with high-quality canned tomatoes; just drain them slightly to prevent excess moisture on your baking sheet. Fresh basil is equally important; it adds a vibrant, aromatic flavor that dried herbs simply can't replicate, so opt for it whenever possible.

Garlic serves as a flavor powerhouse in this recipe, lending a warmth and depth that marries beautifully with the eggplant and tomatoes. When mincing garlic, make sure to do it finely; larger pieces can burn and become bitter during baking. You can also experiment with different herbs like thyme or oregano, which complement the dish well, providing a new twist every time you make it.

Ingredients

For the Baked Eggplant

2 medium eggplants, sliced
4 ripe tomatoes, chopped
1 cup fresh basil, chopped
3 cloves garlic, minced
3 tablespoons olive oil
Salt and pepper to taste

Make sure to use fresh herbs for the best flavor.

Instructions

Prepare the Eggplant

Slice the eggplants into 1/2-inch rounds, sprinkle with salt, and let them sit for about 20 minutes to draw out moisture. Rinse and pat them dry.

Mix the Topping

In a bowl, combine tomatoes, basil, garlic, olive oil, salt, and pepper. Mix well.

Layer and Bake

Preheat your oven to 400°F (200°C). On a baking sheet, layer the eggplant slices and top each slice with the tomato mixture. Bake for 30-35 minutes until the eggplant is tender and slightly golden.

Let it cool slightly before serving.

Pro Tips

For added richness, sprinkle with grated Parmesan cheese before baking.

Storage and Make-Ahead Tips

If you want to prepare this dish in advance, you can slice and salt the eggplant a day prior; just store them in an airtight container in the refrigerator after drying. The tomato mixture can be made ahead as well; simply keep it covered in the fridge. Assembling the dish before baking should be done on the day you plan to serve it for the best texture, but if you must, baked eggplant can last up to three days in the refrigerator. Reheat it in the oven to maintain the crisp edges.

For longer storage, consider freezing baked eggplant with tomato and herbs. Allow it to cool completely after baking, then layer it in an airtight container with parchment paper between layers to prevent sticking. It can be frozen for up to three months. When you're ready to enjoy it, thaw in the refrigerator overnight and reheat in the oven at 350°F (175°C) until warmed through, ensuring the texture stays intact.

Serving Suggestions

This Baked Eggplant makes a fantastic side dish but can also be the star of the meal when served over a bed of cooked quinoa or rice. The rich flavors work exceptionally well when paired with a dollop of pesto or a sprinkle of crumbled feta cheese for added creaminess. If you're hosting, consider serving it alongside a mixed green salad with a light vinaigrette to balance the richness of the dish.

For a delightful appetizer, cut the baked eggplant into smaller pieces and serve them with toasted baguette slices. Drizzle some balsamic reduction over the top for an extra layer of flavor. The combination of warm eggplant with cool, crusty bread is both satisfying and visually appealing, making it a great choice for entertaining or casual gatherings.

Questions About Recipes

→ Can I substitute the eggplant?

Yes, zucchini or bell peppers work well as alternatives.

→ How can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

→ Can I make this dish ahead of time?

Absolutely! You can prepare it a day in advance and bake it just before serving.

→ What should I serve with baked eggplant?

It pairs perfectly with crusty bread, a fresh salad, or grilled meats.