Baked Eggplant with Cheddar Cheese

by , Updated April 9, 2017
eggplant, tomatoes
Diana Rattray

This is an uncomplicated eggplant recipe, made with a tomato mixture and cheese. I like sharp Cheddar in this dish, but mild or a Cheddar combination would work as well.

Prep Time: 12 minutes
Cook Time: 1 Hour 15 Minutes
Total Time: 1 hour 30 minutes


  1. Heat the oven to 350 F.
  2. Saute onion in a large skillet in oil over medium heat. Add tomato puree, 2/3 cup water, oregano, salt, and pepper; bring to a boil. Reduce heat and simmer for 15 minutes.
  3. Layer half each of sliced eggplant and tomato mixture in a lightly greased shallow 2-quart baking dish. Top with half of the shredded cheese, remaining eggplant, and remaining tomato mixture.
  4. Cover and bake for 55 minutes.
  5. Remove cover and top with remaining cheese; bake 5 minutes longer, or until cheese is melted.

Serves 6

Calories per serving: 237


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