Aubergine and Tomato Breadcrumb Bake

Aubergine and Tomato Breadcrumb Bake


51 people made this

About this recipe: Layers of aubergine, tomatoes and red onion are topped with breadcrumbs and baked to make a delicious vegetable side dish. You can top with grated cheese, if you like.


Serves: 4 

  • 1 medium aubergine, sliced into 1/2 cm rounds
  • salt to taste
  • 3 tablespoons olive oil
  • 1 small red onion, halved and sliced
  • 4 medium tomatoes, sliced
  • 4 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 50g dried breadcrumbs for topping
  • salt and freshly ground black pepper to taste

Prep:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Preheat the oven to 180 C / Gas mark 4. Sprinkle the aubergine slices with salt, and let stand for about 10 minutes in a colander placed in the sink to remove some of the water.
  2. Heat 3 tablespoons of olive oil in a large frying pan over medium-high heat. Quickly brown the aubergine slices on each side.
  3. Place a layer of the aubergine slices in a baking dish. Place some tomato slices over the aubergine, and then a few slices of onion. Repeat layers until you run out of aubergine. Sprinkle balsamic vinegar over the top.
  4. In a small bowl, stir together the breadcrumbs and remaining olive oil. Season with salt and pepper. Spread in a layer over the vegetables.
  5. Bake for 25 to 30 minutes in preheated oven, until the top is golden brown and the aubergine is tender.

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Reviews (2)


Lovely bake goes amazing with baked fish - 16 Oct 2013


Awesome recipe, really simple and tasty too. - 30 Mar 2012

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