The naturally sweet late summer tomatoes and fresh basil provide the final touches to this eggplant and tomato bake on a sheet pan. Utilizing all of your favorite summer veggies before they go bad is easy with this recipe. Both a side dish and the main course may be made from this baked dish with eggplant and tomatoes. It is a great alternative for vegan family members or friends in your circle since it is made without cheese. It doesn't include any sugar, gluten, or dairy ingredients. Those who follow the Paleo or Keto diets may certainly savor this delicious Whole30 dinner. During the final few minutes of baking, feel free to top the dish with some grated cheese (Parmigiano-Reggiano or even shredded mozzarella) if you follow a ketogenic diet but do not forgo dairy products (are not vegan). Your ketosis won't be impacted by this. Vegan/dairy-free… Use the vegan mozzarella shred that you want (or parmesan shreds). 
However, the meal is perfectly suited for a healthy diet in its present form. A simple Italian starter or main dish that we serve all summer long when eggplants are in plenty. There is still time to start an eggplant garden since there is still some summer remaining. In my dreams, I get to go to Italy to see my Calabrian in-laws, which is an incredible experience. Every morning while we are there in the summer, my father-in-law gets out of bed early to go harvest veggies like zucchini, flowers, lettuce, and cucumbers from the garden (the list goes on and on). I'll give you the recipe for today's article so you may make the most of any late-season eggplant blooms that are still blooming in your garden. Perhaps your kind neighbors gave you some of their eggplants, but you have no idea what to do with them (hey, all I can share are my mangoes and papaya from my backyard). This is another recipe from my collection of sheet pan-cooked meals. My spouse can no longer whine about how many sheets pans we have. I've chosen to prepare some tomato sauce since August and September are when tomatoes are at their best quality. I would be assisting my future mother-in-law with the preparation of her pickled eggplants from the Calabria area if I were fortunate enough to be in Italy. 
I still had jars from when they came to stay with us the previous winter. I have been consuming tomatoes and eggplant for lunch or supper virtually every day since I started purchasing them from my favorite local grocery store. The fact that both of my children like eating eggplant is a bonus. Steps for Baking Tomatoes and Eggplant in a Sheet Pan Everything for this delicious and wholesome dinner is made on only one sheet pan. The baking dish should be lined with aluminum foil. Put your eggplant bits in after that. Apply a thin layer of olive oil to the eggplants and brush it on. The subsequent stage will include adding the tomato mixture. The following is the conclusion: It is baked in the oven until the proper consistency is achieved. In other circumstances, it can take even longer—up to 45 minutes. How to Prepare a Baked Eggplant and Tomato Dish This meal was prepared on a sheet pan that had been foil-lined. A baking dish that is 9 inches by 11 inches may also be used. 
If you only have tiny baking dishes, use two that are 8 inches square. I moved it to a plate for serving once the baking was complete. However, if you like, you may leave it on the sheet pan and serve it when it's done. Some plum tomatoes were utilized. Cherry tomatoes are a simple alternative, and heritage tomatoes would also be a great choice. Cherry tomatoes may be found all year round. It took me around 45 minutes to cook them, but it's possible that it might take you a little bit longer. Due to the fact that each oven is different, you must keep a careful eye on it and alter the cooking time if the eggplant is not soft after it has been completed. You use a fork to produce a very delicate touch. Wait until the very final few minutes to add the cheese if using (when the eggplant is tender to the touch with a fork). You may broil the cheese for a few minutes if you want it to be a deeper color, but you must keep a careful eye on it since it can burn very easily. 
What should you serve together with this baked eggplant and tomato dish? Any of a variety of additional side dishes may be served to go with this delectable eggplant meal. This recipe goes great with cauliflower rice, roasted broccoli, or a delicious salad if you adhere to a strict low-carb, Paleo, Whole30, or Keto diet. Additionally, spaghetti squash or zucchini noodles are an option (in place of pasta). If you are not following a Paleo or low-carb diet or taking part in the Whole30 program and want to enjoy it in a manner that is more conventional, serve it with spaghetti and your choice of tomato sauce. A side of polenta would be a wonderful complement as well. Ingredients
- 2 medium eggplants 2.5 lbs total
- 4 cups chopped tomatoes I used plum tomatoes, cherry tomatoes, or heirloom fine to use
- 2 cloves garlic minced, optional in case you are sensitive to garlic
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- A handful of basil leaves to serve
Instructions
- The oven should be preheated at 375 degrees.
- Prepare by using aluminum foil paper to line a sheet pan. You might also use a baking dish that measures 9 by 11 inches.
- Slice eggplants into the flesh lengthwise and across with a knife.
- Leave the peel intact while cutting the eggplant into cubes rather than cutting through it.
- The eggplant will be cut diagonally, but it will remain whole.
- Put the eggplant on a foil-lined baking sheet or 9 by 11-inch baking dish. Set aside.
- The tomatoes, extra-virgin olive oil, garlic (if used), salt, and pepper should all be combined in a small bowl. Add all ingredients together, then put them aside.
- Olive oil is applied to the cut eggplant sides.
- To taste, season with a little salt and freshly ground black pepper.
- The eggplant is covered with the tomato mixture.
- Sprinkle the eggplants with extra-virgin olive oil (about 1 tablespoon).
- The eggplant flesh should be fork-tender after 45 minutes of baking the sheet pan (or baking dish). Occasionally use olive oil to brush on while baking.
- From the oven, remove.
- Allow the eggplants to cool for five to ten minutes before serving.
- Serve with entire basil leaves or top with fresh basil before eating.