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eggEggplant and Tomato Casserole

Eggplant and Tomato Casserole

Eggplant and Tomato Casserole is an easy version of Filipino eggplant omelette. This is a great make-ahead breakfast and is usually served with fried rice.
Prep Time 10 mins
Cook Time 1 hr 5 mins
Course Breakfast
Cuisine American, Filpino
Servings 4 people


  • 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


  • 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.
Keyword make-ahead breakfast, Simple, Easy and Yummy