Aubergine and Tomato Breadcrumb Bake

    50 min

    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.

    59 people made this

    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 in English (44)


    Lovely bake goes amazing with baked fish  -  16 Oct 2013


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


    we absolutly looved this recipie!!!! but we did make some changes... i did not use balsamic vinegar. i also added some cheese, italian seasoning, garlic salt and pepper. i also layered it twice in this order: eggplant,onion,tomatoes,cheese,breadcrumbs,spices...repeat. i will be making this dish often!  -  24 Aug 2008  (Review from Allrecipes US | Canada)