Recipe Corner: Baked Eggplant and Tomatoes



2 eggplants, cut into 1/2-inch slices

2 medium white onions, sliced thinly

1 large baking potato, peeled and diced or sliced

4 large cloves garlic, chopped or minced

2 tablespoons fresh lemon juice

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1/2 teaspoon each dried oregano, garlic powder, and basil

1 (28 oz.) can crushed tomatoes

1 cup low-sodium tomato sauce

Olive oil

Sea or Kosher salt, black pepper, paprika, Aleppo pepper

Chopped fresh parsley, green onions and mint

Fresh lemon wedges


Yogurt Garnish

2 cups plain white yogurt

2-3 cloves garlic, minced (or more or less to taste)



Prepare the yogurt garnish by combining the yogurt and minced garlic in a medium bowl, cover, and chill before serving. Lightly sprinkle both sides of eggplant slices with salt and pepper.  Sauté eggplant in olive oil until both sides are browned.  Remove eggplant and drain on paper towels.

In the same pan, sauté the onions, potatoes and garlic in olive oil until onions are lightly browned.  Season with lemon juice, salt, pepper, oregano, garlic powder, and basil to taste.

To assemble, layer the eggplant, onions, potatoes and garlic in a prepared casserole dish and pour the crushed tomatoes and tomato sauce evenly over the dish.  Sprinkle with paprika or Aleppo pepper.

Place the casserole on a cookie sheet and bake in a 375-degree oven for about 35-45 minutes or until the tomatoes are bubbly.  Remove casserole from oven and let set for 10 minutes.

Garnish with chopped parsley, green onions, mint and fresh lemon wedges. Serve with warm Italian or Armenian bread, rice, lentil, or bulgur pilaf, and a tossed Armenian salad.  Serve with Yogurt Garnish.

*Eggplant, onions and potatoes may also be grilled for this recipe then assembled and baked with the tomatoes, if desired.


Serves 4-6.

*Christine’s recipes have been published in the Fresno Bee, Sunset, Cooking Light, and at


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