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Ramadan Recipe Call – Response #3 – Cheesy Eggplant Bake


Okay, this wasn’t a new recipe.  My step-Mom gave me this recipe last summer and I promptly forgot to make it.  Over last week, we went for a day trip and I was telling her about our Eggplant Haul from the Orchard and Farm that we visit to get our fresh veg and she reminded me of the recipe.  I came home and pulled it out of the “to try” file in my family cookbook.

I will give you the recipe here, but it was posted originally on AllRecipes.Com.  If you give it a search, a lot of other recipes will pull up, but it took me forever to find the one I used.  Of course, we adapted it to be Gluten Free.


Cheesy Eggplant Bake adapted from the All Recipes website


  • 1 medium eggplant, peeled (I processed a whole bunch so it looked like it would fit my pan.)
  • 2 teaspoons salt
  • 3/4 cup GF bread crumbs
  • 3 teaspoons garlic salt
  • 1/2 teaspoon pepper
  • 3 eggs
  • 1.5 tablespoons olive oil
  • 1 large green pepper, julienned
  • 1 large red pepper, julienned
  • 1 medium onion, julienned
  • 2 (14.5 ounce) cans stewed tomatoes
  • 1  (6 ounce) package shredded mixed cheddar cheese


  1. Cut eggplant into 1/4-in.-thick slices. Place in a colander over a plate; sprinkle with salt. Let stand for 30 minutes. Rinse under cold water and pat dry with paper towels.
  2. In a shallow bowl, combine the bread crumbs, garlic salt and pepper. In another shallow bowl, beat eggs. Dip eggplant into eggs, then coat with crumb mixture. Layer Eggplant in pan.
  3. In a large skillet, saute the green & red peppers and onion oil for 5 minutes or until pepper and onion are crisp-tender. Sprinkle over eggplant. Pour tomatoes over the eggplant and pepper/onion mixture and sprinkle cheese over the top.
  4. Bake, covered, at 350 degrees F for 25 minutes. Uncover; Bake 25-30 minutes longer or until cheese is lightly browned.
Be aware, I changed the original recipe to suit me.  I didn’t use mushrooms, I didn’t saute the breaded eggplant, I added red pepper and I changed the cheeses from plain mozzarella to mixed up cheddar, mozzarella, jack and whatever else I had in the fridge.  To get the GF bread crumbs, I save the ends of the loaves of GF bread we make, and keep them in the freezer.  When I need the crumbs, I get them out and whiz them up in the food processor until they are fine.
Everyone loved this recipe.  Its like veggie lasagna, but with no noodles.  It was even good leftovers! Happy Thursday, I’m off!
2 Comments leave one →
  1. Rachael Salahat permalink
    08/25/2011 11:30 AM

    How come you cook everything gluten free?

    • 08/25/2011 1:02 PM

      One of my children has dietary restrictions that limits our family cooking to Gluten and Lactose Free recipes. 🙂 So, we all went GF for the most part.

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