Baked Eggplant with Tomato and Onion
Baked Eggplant with Tomato and Onion This simple but flavorful dish is a great way to use up summer eggplant. The eggplant is roasted until tender and browned, and then tossed with tomatoes, onions, and a simple vinaigrette. The result is a delicious and easy side dish that can be served with grilled meats, fish, or pasta.
Eggplant is a versatile vegetable that can be used in a variety of dishes. It has a slightly bitter flavor that can be balanced out with other ingredients, such as tomatoes and onions. This recipe for Baked Eggplant with Tomato and Onion is a great way to showcase the natural flavors of eggplant. The eggplant is roasted until tender and browned, and then tossed with tomatoes, onions, and a simple vinaigrette. The result is a delicious and easy side dish that can be served with grilled meats, fish, or pasta. This recipe is based on a traditional Italian dish called **Melanzane alla Parmigiana**. This dish is made with eggplant that is sliced, breaded, and fried, and then layered with tomatoes, mozzarella cheese, and Parmesan cheese. The eggplant is then baked in the oven until the cheese is melted and bubbly. **Melanzane alla Parmigiana** is a delicious and hearty dish, but it can be time-consuming to make. This recipe for Baked Eggplant with Tomato and Onion is a simpler version of **Melanzane alla Parmigiana** that is just as flavorful.
Baked Eggplant with Tomato and Onion Baked Eggplant with Tomato and Onion Baked Eggplant with Tomato and Onion Baked Eggplant with Tomato and Onion
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 1 medium eggplant, peeled and cut into 1/2-inch cubes
  • 1 large tomato, chopped
  • 1 large onion, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a bowl, combine the eggplant, tomato, onion, olive oil, oregano, salt, and pepper. Toss to coat.
  3. Spread the mixture evenly onto a baking sheet.
  4. Bake in the preheated oven for 20-25 minutes, or until the eggplant is tender and browned.
  5. Serve immediately.
Why It Works
  • Roasting the eggplant until tender and browned concentrates its flavor.
  • The combination of tomatoes and onions adds sweetness and acidity to the dish.
  • The simple vinaigrette adds moisture and flavor to the eggplant.