Cheesy Baked Aubergine
Indulge in the rich, wholesome flavors of this Cheesy Baked Aubergine recipe—a hearty vegetarian dish that’s perfect as a main course or a decadent side. Featuring tender aubergine rounds layered with a fragrant garlic and herb-infused tomato sauce, this recipe is crowned with a generous blend of melted mozzarella and golden parmesan cheese. Prepared in just over an hour, this dish combines simple ingredients like canned tomatoes, olive oil, and dried spices to create a Mediterranean-inspired comfort food that’s both satisfying and easy to make. Serve it warm with a sprinkle of fresh basil for a burst of freshness, and pair it with crusty bread or a crisp salad for a complete meal. Perfect for weeknight dinners or entertaining guests, this baked aubergine delight offers a nutritious twist on cheesy casseroles while being entirely meat-free!
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Recipe Information
Ingredients
- 2 large aubergines (eggplants)
- 4 tablespoons olive oil
- 3 garlic cloves, minced
- 1 400g can canned diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 150 grams mozzarella cheese, shredded
- 50 grams parmesan cheese, grated
- optional fresh basil leaves (for garnish)
Instructions
Preheat your oven to 200°C (390°F).
Wash and slice the aubergines into 1 cm thick rounds.
Sprinkle the aubergine slices with half a teaspoon of salt and let them sit for about 10 minutes to draw out some of the moisture.
Pat the aubergine slices dry with a paper towel.
Heat 2 tablespoons of olive oil in a large frying pan over medium heat.
Add minced garlic and sauté for about 1 minute, or until fragrant.
Add the canned diced tomatoes, oregano, basil, salt, and pepper to the pan, stirring to combine.
Let the tomato mixture simmer for about 10 minutes to thicken slightly.
Brush a baking sheet or ovenproof dish with the remaining olive oil.
Place the aubergine slices in a single layer on the prepared baking sheet.
Spoon the tomato mixture evenly over the aubergine slices.
Sprinkle the shredded mozzarella cheese over the tomato-topped aubergines.
Top with grated parmesan cheese.
Bake in the preheated oven for 25-30 minutes, or until the cheese is golden and bubbly and the aubergines are tender.
Serve warm, garnished with fresh basil leaves if desired.
Nutrition Facts
Calories |
1602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.4 g | 151% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 4697 mg | 204% | |
| Total Carbohydrate | 82.9 g | 30% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 49.3 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1872 mg | 144% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 3243 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
