Go Back
When it comes to creating the perfect Eggplant, Tomato & Hatch Bake, seasoning plays a critical role in tailoring the dish to your taste. This recipe allows for flexible spice levels, meaning you can easily adjust the seasonings based on your preferences. For those who enjoy a bit of heat, consider adding crushed red pepper flakes, cayenne pepper, or even a dash of hot sauce to the tomato sauce. Conversely, if you prefer a milder flavor, feel free to keep the spices to a minimum.

Eggplant, Tomato & Hatch Bake

Discover the delightful Eggplant, Tomato & Hatch Bake, a vibrant and comforting casserole perfect for any table. Combining the silky texture of eggplants, the brightness of ripe tomatoes, and the smoky flavor of Hatch chiles, this dish celebrates fresh produce while being packed with nutrients. Versatile and easy to adapt, it can be served as a main course or side. Learn the essential techniques to create a layered bake that’s not only delicious but also visually stunning, making it a crowd-pleaser for family gatherings or weeknight dinners.
Print Recipe Pin Recipe

Ingredients
  

2 medium-sized eggplants, sliced into 1/4-inch rounds

4 ripe tomatoes, chopped

2-3 Hatch green chiles, roasted, peeled, and diced (choose mild or spicy based on preference)

1 large onion, diced

3 cloves garlic, minced

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/4 cup fresh basil, chopped

1 teaspoon dried oregano

1 teaspoon red pepper flakes (optional for added heat)

1/4 cup olive oil

Salt and pepper, to taste

1 cup breadcrumbs (for topping)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Eggplant: Place the sliced eggplants on a clean kitchen towel or paper towels. Sprinkle generously with salt and let them sit for about 20 minutes. This process helps to draw out excess moisture and bitterness. After 20 minutes, rinse the eggplant slices under cold water to remove the salt, then pat them dry with a clean towel.

      Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.

        Incorporate Tomatoes and Chiles: Stir in the chopped tomatoes and diced Hatch chiles into the skillet with the onions and garlic. Cook for an additional 5-7 minutes, allowing the mixture to heat through and thicken slightly. Season the mixture with oregano, red pepper flakes if using, and salt and pepper to taste.

          Layering the Bake: Lightly grease a baking dish with cooking spray or olive oil. Begin layering the bake in the dish: first, arrange a layer of eggplant slices at the bottom. Next, spoon a portion of the tomato and chile mixture over the eggplant. Sprinkle a layer of mozzarella cheese on top. Repeat the layering until all ingredients are used, ensuring the final layer is the tomato and chile mixture garnished with mozzarella cheese.

            Prepare the Breadcrumb Topping: In a small bowl, mix together the breadcrumbs, grated Parmesan cheese, and a drizzle of olive oil to create a crumbly topping. Stir until evenly combined, then spread this mixture evenly over the top of the bake.

              Bake the Dish: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes. After 30 minutes, remove the foil and continue baking for an additional 15-20 minutes, or until the top is golden brown and the cheese is bubbling.

                Garnish and Serve: Once baked, remove the casserole from the oven and allow it to cool for about 10 minutes. Just before serving, garnish with freshly chopped basil for a refreshing touch.

                  Prep Time, Total Time, Servings: 20 mins | 1 hr 15 mins | 6 servings

                    Presentation Tips: Serve the bake directly from the dish with a sprinkle of additional fresh basil on top. Pair it with crusty bread or a crisp green salad for a complete meal. Enjoy!