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Panko Baked Eggplant and Tomatoes

February 9, 2021
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On Annie's Menu - Panko Baked Eggplant and Tomatoes
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A delicious, golden Parmesean herb crust baked over juicy eggplant and tomatoes: this Panko Baked Eggplant and Tomatoes is the perfect dish for any occasion!

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Real talk, tomatoes are one of my favorite foods of all time. I literally just snack on cherry tomatoes, and could practically live off of caprese. For as long as I can remember, my family has been going to our local farmer’s market almost every Saturday morning in the summer. Hearing the music play, walking around all of the booths, drinking coffee in the sunshine… it’s truly a tradition that I cherish. It’s actually one of the oldest farmer’s markets in the US, and it’s filled with all the good produce, especially during the summer. My personal favorite? You guessed it: tomatoes. Heirloom? Cherry? San Marzano? Summer tomatoes have my heart.

Unfortunately, tomato season really only lasts for a few months. Don’t get me wrong, I still eat tomatoes outside of the summer, but they’re just not the same. They’re definitely not the type you can just slice up and eat… or at least I don’t think so. That’s when I came up with this Panko Baked Eggplant and Tomatoes. Folded up with hearty eggplant and topped with a cheese Panko crust, it’s the perfect way to enjoy tomatoes in the winter.

Panko Baked Eggplant and Tomatoes

the breakdown

So, let’s talk about this Panko Baked Eggplant and Tomatoes. I like to start by taking out some of the moisture from the tomatoes: first with a paper towel, and then with the salt. Salt really does take moisture out of them, just make sure to wipe it off after twenty minutes (don’t want a salt bomb in your mouth!). Then, I layer them up with the eggplant slices. I feel like eggplant often gets a bad rep… which is so not true. When perfectly roasted in the oven, eggplant is one of the very best vegetables. Plus, it’s super easy to find year-round. 

Then, arguably the most important step, is tossing the tomatoes and eggplants with that delicious herby oil. By throwing parmesan, fresh thyme, dried parsley, coriander, half a lemon, garlic, and panko into some good olive oil, you have a finger-licking veggie marinade and topping. Oh, and definitely use all that cheesy topping, you won’t regret it;) Place it in the oven for a total of 40 minutes, and you have yourself a killer dish.

how to serve it up

I love to serve this up as a side dish (maybe with my Chicken Souvlaki Skewers or my Lemon Parsley Crispy Steamed Salmon). But, you could definitely serve this as a vegetarian main, too. It’s the perfect amount of classy for a dinner party, or even for a holiday menu. Vegetables are too often the most boring part of a holiday feast or dinner party, so that’s where these Panko Baked Eggplant and Tomatoes come into play. It’s a super impressive dish, yet is still relatively simple vegetables. Plus, it’s super easy! I actually make this for a weeknight dinner side all the time. It’s healthy, delicious, decadent, easy, and impressive all in one. 

If I haven’t sold you yet… just go make these Panko Baked Eggplant and Tomatoes!! … you won’t regret it!

Panko Baked Eggplant and Tomatoes
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Panko Baked Eggplant and Tomatoes

Recipe by Annie PatrickCourse: side dish, vegetarianDifficulty: Easy
Servings

8

servings
Prep time

20

minutes
Cooking time

40

minutes
Total time

1

hour 

A delicious, golden Parmesean herb crust baked over juicy eggplant and tomatoes: this Panko Baked Eggplant and Tomatoes is the perfect dish for any occasion!

Ingredients

  • 3 large tomatoes, sliced about ¼ inch thick

  • 2-3 tbsp salt

  • 1 large eggplant, sliced about ¼ inch thick

  • 3 tbsp olive oil

  • ½ cup grated parmesan cheese, plus more for topping

  • 2 tbsp fresh thyme (or 1 tbsp dried thyme)

  • 2 tbsp dried parsley

  • ½ tsp coriander

  • ½ medium lemon, juiced

  • 3 garlic cloves, minced

  • ½ cup panko bread crumbs

  • Freshly cracked pepper, to taste

Instructions

  • Layer the tomato slices on a paper towel and pat dry. Sprinkle each slice with a generous pinch of salt and let sit for about 20 minutes. The salt helps to release moisture in the tomatoes.
  • Preheat the oven to 425 degrees. Grease a 8-9 inch casserole dish with olive oil or cooking spray.
  • Rub the excess salt off of tomato slices. (This is very important so your tomatoes are not too salty!) To a large bowl, add the tomato slices, eggplant slices, olive oil, parmesan, thyme, parsley, coriander, lemon juice, garlic, and panko. Season with freshly cracked pepper, to taste. Gently toss to combine.
  • Arrange tomato and eggplant slices alternatingly in the dish. Top with any leftover rub and a sprinkle of extra Parmesan. Bake in the oven for 20 minutes uncovered, then cover with aluminum foil and bake for another 20 minutes, or until there is a golden brown crust. Serve warm and enjoy!
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