Eggplant, Tomato and Cheese Bake
Passover RecipesCommunity

Eggplant, Tomato and Cheese Bake

Flora Rosefsky shares a simple, easy vegetable dish for Passover.

When seeking out an easy vegetable dish that is both moist and crispy in its texture, look no further. This eggplant, tomato, cheese bake that I literally put together on my own turned out to be a perfect dish for Passover, or for any time throughout the year. For starters, it helps if you like eggplant. This can be a main course if you eat several pieces or as an accompanying vegetable side dish for a dairy or fish meal.

Servings: 10 to 12 pieces

2 eggplants
4 medium red tomatoes
(I like organic)
Mozzarella cheese, shredded,
medium-sized bag
2 cups matzah meal
3 eggs
3 to 4 tablespoons olive oil
2 tablespoons vegetable oil
Cooking spray
Garlic salt

Preheat oven to 350 F.

Peel eggplants. Cut off ends. Cut eggplant into slices ½ to ¾-inch wide. Sprinkle some salt on both sides to draw out moisture. Let stand for a few minutes and then pat dry. Set slices aside.

With a fork, mix eggs in a shallow dish.

Have a plate or shallow dish filled with 2 cups matzah meal.

Dip each eggplant slice in egg mixture first, then dip the slice in the matzah meal.
Set aside coated slices on large plate. Repeat the process until all eggplant slices are coated.

Cut off ends of tomatoes. Slice tomatoes in medium slices and set aside.
Coat the bottom of a large frying pan with cooking spray. Add olive oil and vegetable oil.

On a medium to high heat, fry each coated eggplant slice until medium brown and then turn them to brown the other side. Be careful not to burn them. Lower heat if needed to fry them more slowly.

When done, transfer onto brown paper bag paper to soak up some oil.

Set pan-fried eggplant pieces in a large rectangular dish like a Pyrex coated with cooking spray.

Put one tomato slice on the top of each eggplant piece. Sprinkle lightly with garlic salt on each tomato slice.

Liberally sprinkle shredded mozzarella (or cheddar) cheese on top of each slice.

Put on middle oven rack and bake about 35 minutes until cheese melts yet retains some crispiness around edges.

Pieces can be frozen by wrapping tightly in heavy duty foil or be put in a freezer container.

(When not for Passover, coating can be corn flake crumbs or Italian bread crumbs.)

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