Tomato and Eggplant Crisp

    4 rating(s)
    Submitted by
    Avatar of Chia


    Preheat oven to 425F degrees. In a small bowl, whisk together vinegar, oil, oregano, garlic, salt, and pepper. Brush on both sides of epplant, bell pepper, and tomato slices. Place vegetables on a large baking sheet. Cover with foil and baked for 10 minutes. Remove foil and baked for another 10 mintues or until eggplant is tender. Lightly coat a shallow casserole or gratin dish with cooking spray. Place a layer of eggplant on bottom. Top with a layer of bell pepper, then a layer of sliced tomatoes. Repeat layers, using all remaining vegetables and ending with a layer of tomatoes. Mix together all topping ingredients. Sprinkle over vegetables. Bake for 30 minutes.


    4 large ripe tomatoes, cut into thin slices
    1 bell pepper, seeded and cut into 1/2 inch strips
    2 medium eggplants, peeled and cut into 1/2 inch strips
    5 large cloves garlic, cut into livers
    2 tablespoons olive oil
    2 tablespoons balsamic vinegar
    1/2 teaspoon dried oregono
    Salt and pepper to taste

    6 cups bread crumbs
    2 teaspoons fresh rosemary, chopped
    3 tablespoons fresh parsley, chopped
    1 teaspoon dried thyme
    1/2 cup vegan Parmesan cheese
    2 tablespoons fresh lemon juice
    2 tablespoons olive oil
    Salt and pepper to taste

    Serving Size


    Prep Time

    60 mins

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      Christine G.

      Points +9

      Posted on 03 Dec 2013

      In the filling ingredients, garlic is listed, but I see no mention of it in the instructions. Where is it actually supposed to go?

      I did try this recipe earlier, using minced garlic and putting it in with the toppings. It turned out quite nicely! Next time, I'll have my digital camera handy to submit a picture.

      Tomato and Eggplant Crisp

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