Auntie Susan’s Eggplant & Tomato Bake

American, Autumn, Baking, Casserole, Cooking Methods, Course, Cuisine, Dinner, Gluten-Free, Health and Diet, Low-Carb, Low-Sugar, Lunch, Main Dish, Meals, One-Pot Meals, Recipes, Season, Side Dish, Spring, Summer, Type of Dish, Vegetarian
  • By Sarah Koszyk, MA, RDN on
  • October 1st, 2013

Auntie Susan’s Eggplant & Tomato Bake
Prep time
Cook time
Total time
I have to give my Auntie Susan so many props for making this delicious dish for us! It has eggplant, tomatoes, and green peppers which are all part of the summer season vegetables. The eggplant tomato bake recipe is a great way to use up the remaining veggies of the summer season as we slowly go into fall. I’ve been grabbing the veggies up at the farmer’s market. Eat this as a side dish or make it an entrée!
Recipe type: Side Dish or Vegetarian Entree
Cuisine: American
Serves: 8
  • 1 eggplant, sliced into rounds
  • 2 tomatoes, sliced into rounds
  • 1 green bell pepper, diced
  • 1 onion, diced
  • 8 ounces of Cabot 75% fat free cheddar cheese, shredded
  • 1 tsp garlic powder
  • 1 tsp sugar
  • Salt & pepper to taste
  1. Set the oven to 450 bake.
  2. Slice the eggplant. Put the eggplant in some water in a 9 x 12 glass baking dish and cook in the microwave for 8 minutes.
  3. Slice up all the veggies.
  4. Shred the cheese.
  5. Remove the eggplant from the water. Start to layer the dish with eggplant, onion, green bell pepper.
  6. Sprinkle with salt, pepper, garlic powder, and sugar.
  7. Add the tomatoes.
  8. Top with cheese.
  9. Bake in the oven for 35 minutes.
Nutrition Information
Serving size: ½ cup Calories: 66.1 Fat: 2.0 Saturated fat: 1.2 Carbohydrates: 5.2 Sugar: 2.4 Sodium: 153.1 Fiber: 1.9 Protein: 7.6 Cholesterol: 7.5


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