Easy Eggplant with Tomatoes

by: Dr. Elizabeth George Dr Liz | Entrees | Uncategorized

Layering tomatoes with eggplant in this dish,  steams the eggplant with flavor.

My daughter Megan shared a simple and delicious dish with me of eggplant layered over tomato slices, topped with seasoned bread crumbs and cooked at 375* for 30 minutes.

It was so totally yummy that I found myself adding variations. As always I inspire myself by laying out the ingredients – their colors are so rich!   Eggplant is wonderful in the way it takes up the flavor of the tomatoes and herbs in this recipe.  Zucchini and mushrooms also go well in this.   Layering lentils on the bottom and kale on the top of this dish makes a complete meal – full of vitamins, anti inflammatory phytonutrients, protein and fiber.  Preheat oven 375*

As a side dish and as the base of other dishes during the week, I put a large pot of Farro with fresh parsley on to cook.  (As with other grains combine with water or vegetable broth in a pot – 1 cup grain to 2 cups liquid – toss in plenty of parsley,  and bring to a boil. Reduce heat to low, cover and simmer for up to 40 minutes, until grains are tender and have absorbed all of the liquid.)

Layered Lentils cook easily, gathering moisture from the top layers as they bake.

Layer the lentils in the bottom of your dish with twice as much water (the vegetables will provide additional moisture). Add your sliced tomatoes. I had sliced frozen mushrooms wanting to be used and parsley coming in like crazy, so added those, and a few shakes of garlic for some additional zing to this layer.

Layer the sliced zucchini and eggplant (1/2″ slices) over top.

Making Crumbs Seasoned with Fresh Herbs

I didn’t have any seasoned bread crumbs for topping, so I crushed some low fat/low sodium Triscuits to make my own. The Oregano and Rosemary crushed in easily.

Sprinkle the crumbs over top of your vegetables and bake for 30 minutes at 375*.  I always like a chance to cook kale and had some beautiful Lacinto Kale from Bending Bridge CSA.  If you’re a krispy kale fan, add this to the top, sprinkle with garlic and bake for additional 10 minutes.  Enjoy with your Farro and a salad, or on it’s own, this dish makes a full meal!  (and you’ll be amazed how easy it is to wash the dish!!) The veggies scraps in the baggie will go in the freezer to use to make vegetable stock.



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