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Eggplant Fennel Tomato Bake

Eggplant Fennel Tomato Bake

1 eggplant        

1 fennel bulb                        

2 medium sized tomatoes, sliced                        

1 onion       

1/4 c chopped basil                                           

3 cloves garlic, minced 1/4c basil chopped

1 1/2c Parmesan or mozzarella cheese

Salt, pepper, garlic powder and red pepper flakes to taste

Angel hair pasta cooked and tossed in olive oil and pepper

Slice eggplant into ¼”-1/2” slices. Toss in olive oil and salt and let sit for 10-15 minutes. Sauté eggplant until slightly softened. Remove and place on paper towel. Caramelize onions and fennel by cooking with olive oil or butter on low until soft and browned, but not burned. Layer all ingredients in a baking dish. Sprinkle with garlic. Cover with aluminum foil. Bake on 400 for 30 minutes or until tomatoes are softened. Remove foil and sprinkle with cheese, garlic powder, basil, and red pepper flakes. Bake 5 minutes or until cheese is melted. Serve over pasta.

How do you prepare the fennel bulb? 

Cut off and discard stalks. Trim the bottom of the bulb and peel off any wilted or browning layers from the outside of the bulb. Cut the bulb in half, lay the halves are their flat, cut sides and quarter, slice, or chop as you like.