Teeth Friendly Eggplant Bake: The Doctor’s Favorite

Posted on: October 3, 2017

By Paula Bittner 

Inspiration from the Saratoga Farmers Market

Since I am a very visual person; I get inspiration everywhere. Early Saturday morning inspiration came from the Saratoga Farmers Market located at the West Valley Junior College. I get there at 8:30 when the vendors are just setting up.  It’s not a secret that they have amazing vendors that bring the freshest food, flowers and more.

Go early and bring small bills.

When I came across the eggplant and peppers, I knew what I would be cooking on Sunday evening. One of Jerry’s favorite foods is eggplant. Any they look beautiful. I tried a new recipe from allrecipes.com called “Eggplant Bake”.  I still had quite a bit of fresh tomatoes from my garden and knew they would be a delicious compliment.  It was fabulous!  I am a firm believer that you can never have enough veggies on your plate.  As you can see in the last photo Jerry wanted the baked Halibut that I made last weekend again. The guests and family gave it thumbs up!

Eggplant Bake

Recipe by: VJUNE “Tasty dish for both vegetarians and non-vegetarians; the tomato, onion and cheeses give it just the right zing. My children are pretty picky, and even they are willing participants in eating this eggplant dish!  It’s great the next day for leftovers, too!”


  • 1 h 8 servings 307 cals
  • 1 tablespoon olive oil 
  • 2 eggs, lightly beaten 
  • 1 cup Italian seasoned dry bread crumbs 
  • 1 eggplant, sliced into 1/2 inch rounds salt to taste 
  • 1 medium onion, sliced
  • 2 tomatoes, sliced 
  • 1 cup grated Parmesan cheese 
  • 1 cup crumbled feta cheese 
  • 4 slices Muenster cheese, torn into strips


Prep15 min – Cook 45 min – Ready In 1 h

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13 inch baking dish with cooking spray.
  • Heat the oil in a skillet over medium heat. Place eggs and bread crumbs in 2 separate bowls. Dip eggplant slices in eggs, then in bread crumbs to coat. Fry coated eggplant slices in the skillet until golden brown. Season with salt, and drain on paper towels.
  • In the prepared baking dish, layer eggplant, onion, tomatoes, Parmesan cheese, and feta cheese. Top with strips of Muenster.
  • Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.

I usually do not deviate from a recipe the 1st time I make it; but this time I did make some changes

  • I added extra parmesan cheese; fresh mozzarella and some fresh Burrata cheese. I did omit the feta and the Muenster cheese.
  • I used Panko bread crumbs instead of the Italian seasoned dry bread crumbs. I find these are a bit lighter.
  • Also I used oodles and oodles of my garden tomatoes!

If you try the recipe, please let me know how you liked it.  Enjoy!