Cheesy Baked Eggplant
Dive into the comforting flavors of this Cheesy Baked Eggplant, a hearty Italian-inspired casserole that's perfect for vegetarians and cheese lovers alike. Tender slices of pan-seared eggplant are layered with a rich, homemade tomato sauce infused with garlic, onion, oregano, and fresh basil, then topped with oozy mozzarella and nutty parmesan cheese. Baked to golden, bubbly perfection, this dish strikes the ideal balance between savory, cheesy, and satisfying. Perfect as a main course or a crowd-pleasing side, it’s easy to prepare in under an hour and is gluten-free to boot. Serve it fresh from the oven with a side of crusty bread or a crisp salad for a deliciously wholesome meal.
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Recipe Information
Ingredients
- 2 medium eggplants
- 1 tablespoon salt
- 3 tablespoons olive oil
- 1 medium onion
- 3 pieces garlic cloves
- 400 grams canned tomatoes
- 1 teaspoon dried oregano
- 10 pieces basil leaves
- 200 grams mozzarella cheese
- 50 grams parmesan cheese
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants into 1/4 inch thick rounds. Lay them on a baking sheet and sprinkle both sides with salt. Let them sit for 10 minutes to draw out moisture.
Rinse the eggplant slices under cold water to remove excess salt and pat them dry with paper towels.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant slices in batches, cooking each side for about 3-4 minutes until lightly browned. Set aside on a paper towel to drain excess oil.
In the same skillet, add 1 tablespoon of olive oil. Sauté the chopped onion until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
Add the canned tomatoes, oregano, and half of the basil to the skillet. Simmer the sauce for about 10 minutes, breaking up the tomatoes with a spoon, until slightly thickened. Season with salt and pepper to taste.
In a baking dish, layer half of the eggplant slices. Pour half of the tomato sauce over them, then sprinkle with half of the mozzarella and half of the parmesan cheese.
Repeat the layers with the remaining eggplant, tomato sauce, and cheeses.
Bake in the preheated oven for 30 minutes until the cheese is golden and bubbly.
Garnish with remaining fresh basil leaves and let the dish rest for 5 minutes before serving.
Nutrition Facts
Calories |
1570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.8 g | 142% | |
| Saturated Fat | 41.9 g | 209% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 9342 mg | 406% | |
| Total Carbohydrate | 78.3 g | 28% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 40.1 g | ||
| Protein | 75.6 g | 151% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 2080 mg | 160% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2691 mg | 57% | |
*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.
