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Eggplant and Cherry Tomato Bake

Eggplant and Cherry Tomato Bake

A filling and nutritious bake of layers of roasted eggplant and fruity cherry tomatoes.

Course Main Course
Cuisine Mediterranean
Keyword Eggplant and Cherry Tomato Bake
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Author Jane Georgiades - Milly, Molly and Me

Ingredients

  • 2-3 eggplants, sliced
  • 2-3 400g /14oz tins of cherry tomatoes or
  • 250 g fresh cherry tomatoes and 700ml of tomato passata instead of tinned cherry tomatoes
  • 2 cloves garlic finely diced
  • 1 tbsp italian herbs of choice
  • 3 tbsp self raising flour
  • 1 glug (4 tbsp) olive oil
  • 3 cups milk
  • 1 cup tasty or parmesan cheese
  • 1 slice bread

Instructions

  1. Preheat oven to 200°C.

Roast Eggplants

  1. Lay the eggplant on two roasting trays and drizzle with oil.  Roast for 20 minutes or until golden and soft. 

    Eggplant and Cherry Tomato Bake

Tomato sauce

  1. While doing this heat the cherry tomatoes (or fresh tomatoes and passatta whichever using) in a saucepan with oil, garlic and a table spoon of Italian herbs of your choice. Add salt and pepper to taste.

Béchamel Sauce

  1. At the same time heat the oil (I use a good glug to be precise) in another saucepan gently, add the flour and stir with a whisk.  Slowly add the milk to create a thick sauce.  When thickened add salt and pepper to taste and a handful of cheese. 

Assembly

  1. When the eggplant is cooked, layer half the eggplant and half the tomato in a baking dish and then repeat. Top with the béchamel sauce and sprinkle over the rest of the cheese. Crumble the slice of bread with your fingers and scatter over the top.  Bake for 20 minutes until puffed and golden.  Serve with salad.