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  • Home
  • About Us
    • Meet the Crew
    • What We Grow
  • Farmers Markets
  • CSA Program
    • CSA Share Options
    • Pick Your Own Flowers for CSA
    • CSA Member Online Ordering Info
    • Pick Up Locations
    • Subsidized CSA
  • Wholesale
  • Get in touch!
  • Employment
    • Employment Opportunities
    • Former Employee Testimonials
  • Food Safety

Eggplant and Tomato Bake

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Ingredients:
  • 2 globe or 4 Asian eggplant 
  • 4 tablespoons extra-virgin olive oil 
  • 1 teaspoon salt 
  • 1/2 teaspoon freshly ground pepper 
  • 6 ripe, juicy tomatoes 
  • 1 garlic clove, minced 
  • 1/4 cup chopped fresh basil 
  • 1/4 cup coarse dried bread crumbs 
  • 1 tablespoon unsalted butter, cut into small pieces
Instructions:
  1. Preheat an oven to 400 F
  2. Trim off the stem ends from the eggplant and cut each one into slices 1/2 inch thick. Arrange the slices in a single layer on a baking sheet. Brush both sides with 1 to 1 1/2 Tbs. of the olive oil and sprinkle with 1/2 tsp. of the salt and 1/4 tsp. of the pepper. 
  3. Cook until the undersides of the eggplant slices are lightly browned and a crust has formed on the tops, about 15 minutes. Turn the slices over and cook until the insides are soft and the undersides are browned, about 10 minutes more. 
  4. Meanwhile, coarsely chop the tomatoes and put them in a bowl with their juices. Add the remaining 1/2 tsp. salt, the remaining 1/4 tsp. pepper, the garlic and thyme.
  5. Arrange the eggplant slices in a layer in the prepared gratin dish, overlapping them slightly. Sprinkle with half of the basil. Spread the tomato mixture over the eggplant, slightly lifting the slices to let the juices run underneath. Sprinkle evenly with the bread crumbs and dot with the butter. 
  6. Bake until the tomatoes are bubbling and the bread crumbs are browned, 20 to 25 minutes. 

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What Our Clients Are Saying

"I've been a huge fan of Mighty Food Farm since I joined their CSA three years ago. Mighty Food Farm provides an abundant supply of delicious, nutritious vegetables right through February. Unlike many other CSA's, MFF members are able to pick and choose from a wide variety of vegetables each week. My health improved dramatically when I began to get most of my food from MFF. I highly recommend membership in their CSA!"
     —Kathleen Breault, CNM, New York

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