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Eggplant, Tomato & Hatch Bake is a vibrant and hearty dish that beautifully marries the rich flavors of eggplants and tomatoes with the delightful kick of Hatch chiles. This vegetarian bake is not just for those who prefer plant-based meals; its robust taste and satisfying texture make it a favorite among meat-lovers as well. The combination of ingredients creates a dish that is both comforting and nourishing, perfect for any occasion—be it a casual family dinner or a festive gathering with friends.

Eggplant, Tomato & Hatch Bake

Discover the vibrant and nourishing Eggplant, Tomato & Hatch Bake, a perfect vegetarian dish that captivates even meat lovers. This flavorful bake combines the rich tastes of eggplants and tomatoes with the unique kick of Hatch chiles, making it a delightful addition to any meal. With fresh seasonal ingredients and a crunchy breadcrumb topping, this hearty dish is both comforting and nutritious. Enjoy the journey of cooking this delicious bake and savor every wholesome bite.
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Ingredients
  

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

4 ripe tomatoes, chopped

2-3 Hatch green chiles, roasted, peeled, and diced (mild or spicy depending 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 Eggplant: Sprinkle the eggplant slices with salt and let them sit for about 20 minutes to draw out moisture. Rinse and pat them dry to remove excess salt.

      Sauté Veggies: In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.

        Add the Tomatoes and Chiles: Stir the chopped tomatoes and diced Hatch chiles into the skillet, cooking for another 5-7 minutes until the mixture is heated through and slightly thickened. Season with oregano, red pepper flakes, salt, and pepper.

          Layering: In a greased baking dish, start layering: place a layer of eggplant slices at the bottom, followed by a portion of the tomato and chile mixture, and then sprinkle mozzarella cheese on top. Repeat the layering until you run out of ingredients, finishing with the mixture and cheese on top.

            Breadcrumb Topping: In a small bowl, combine breadcrumbs, grated Parmesan, and a drizzle of olive oil. Mix well and evenly spread over the top of the bake.

              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the cheese is bubbly.

                Garnish and Serve: Remove from the oven, let it cool for about 10 minutes, and garnish with fresh basil before serving.

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