The Eggplant and Tomato Casserole recipe is inspired by the common Filipino dish, Eggplant Omelette or Tortang Talong, which is commonly served with fried rice for breakfast. Even though, the Filipino eggplant omelette looks like a simple dish, it is not that easy to make in my opinion. The traditional eggplant omelette involves a long preparation time. You need to prepare the eggplant by grilling it until the skin turns black and then removing the burnt skin. The eggplant preparation steps alone will take a long time especially if you are planning to use more than two eggplants.
One day, I was having an intense craving for an eggplant omelette but I did not want the whole process of making it. So I did some research to know how to roast an eggplant in the oven. Originally, my plan was just to cook the eggplant in the oven and from there, I would follow the traditional way of cooking an eggplant omelette. However, while my eggplant was roasting in the oven and all my other ingredients, tomatoes and onion were already sliced, I decided to roast the tomatoes and onions as well. In this way, it dramatically cut down the time of preparation because all of the ingredients would roasting at the same time. This made the dish preparation much more simple and much easier.
The eggplant and tomato casserole is an easy version of Filipino eggplant omelette. There is no skin peeling, no grilling and no frying. Everything is cooked in the oven. Roasted tomatoes and onion adds amazing depth of flavor to the dish and it makes the dish more flavorful.
This is also great for a make-ahead breakfast. It’s healthy and delicious. I usually cook this in the evening so it is ready in the morning. All you need to do is to slice it and put it in the microwave for a minute and voila, your breakfast is ready at an instant!
This casserole will last in the fridge for 5 days.
Eggplant and Tomato Casserole
Ingredients
- 2 pcs eggplant
- 1 lb compari tomatoes or any kind of tomato
- 1 whole medium red onion
- 4 pcs eggs
- 3 tbsp olive oil
- 1 1/2 tsp salt more to taste
- 1/2 tsp ground pepper more to taste
Instructions
- Preheat the oven to 450°F
- Wash the eggplants and dry them with paper towels.
- Slice eggplant in half, lengthwise and score the inside flesh with a knife in a criss-cross pattern of each half.
- Sprinkle the eggplant with 1tsp. of salt and brush it with 2 tablespoon of olive oil. Place the eggplant halves on a parchment-lined baking pan, cut side down.
- Bake for 30 to 35 minutes, until softened and the skin turn lightly golden. Remove and set aside.
- While the eggplant is roasting, slice the tomatoes in half or in a quarter depending on the size of the tomatoes and cut the onion into 1/4 inch-thick wedges. Toss it with a remaining olive oil, a big pinch of salt and pepper to taste. Place the mixture in a parchment-lined baking pan and place it in the oven under the eggplant. Bake it 20 to 35 minutes or until the tomatoes have collapsed. Remove and set aside.
- Meanwhile, grab a 7inch x 13 inch casserole baking dish and spray with oil. And crack the eggs in a small bowl, lightly beaten and season it with salt and pepper to taste.
- Reduce the oven temperature to 375°F.
- Place the eggplant cut side up in the casserole dish and slightly flattened the eggplant. Put the roasted tomatoes and onions on top of the eggplant and pour the egg mixture.
- Bake at 375°F for 30 minutes.
