Final Notes for the Healthy Tomato Eggplant Casserole Recipe
➡️ I simply love eggplant, so I use it a lot to make various food recipes. Mostly, I prepare different types of eggplant dip in late summer and the beginning of fall when naturally ripe eggplant can be found abundantly.
➡️ Besides roasted eggplant salad, I cook pretty often eggplant casserole or aubergine bake. I like both baked eggplant casserole in the Greek style (moussaka) and Italian style, to which belongs the recipe shared on this page.
➡️ As you probably have seen, I show you in the video how to bake eggplants in the oven because many people don’t have an open-air grill. However, as much as you have the ability, I recommend instead roasting the eggplant on the charcoal grill for the added smoked taste that I love so much.
➡️ In another train of thought, making this tomato and eggplant Parmesan casserole is very easy and doesn’t require many ingredients, nor much time or advanced cooking skills.
➡️ As you probably already noted above, canned chopped tomatoes can be replaced with fresh tomatoes for more flavor. I recommend slicing tomatoes very thinly to bake well and get the best results with this delicious eggplant bake.
➡️ By the way, this food can be served as the main dish for lunch or dinner on scorching summer days because it’s nourishing without making you feel bloated. However, the casserole can be served as an appetizer as a warm appetizer, or even as a snack in the afternoon. As a result, the recipe is very versatile, so I think it’s a good choice when you want to cook eggplant and you want to get simple but tasty food!
➡️ Enjoy cooking eggplant casserole from scratch! For additional info, read more on casserole!