Delightful Eggplant Aubergine Bake
Indulge in the comfort of Mediterranean flavors with this Delightful Eggplant Aubergine Bake, a cheesy, saucy masterpiece that’s perfect for weeknight dinners or special gatherings. This mouthwatering recipe layers tender, oven-roasted eggplant slices with a rich, garlicky tomato passata, herbaceous notes of oregano and fresh basil, and a gooey blend of mozzarella and Parmesan cheeses. A crispy breadcrumb topping adds a delightful crunch to every bite, making this dish irresistibly satisfying. With its easy-to-follow steps and wholesome ingredients, this vegetarian bake delivers a perfect balance of hearty texture and vibrant flavor. Serve it as a standalone entrée or alongside crusty bread for an unforgettable meal the whole family will devour.
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Recipe Information
Ingredients
- 2 large Eggplants (aubergines)
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 cups Tomato passata
- 2 cloves Garlic cloves, minced
- 1 teaspoon Dried oregano
- 2 tablespoons Fresh basil leaves, chopped
- 2 cups Mozzarella cheese, shredded
- 0.5 cup Grated Parmesan cheese
- 0.5 cup Breadcrumbs
Instructions
Preheat the oven to 375°F (190°C).
Slice the eggplants into 1/4-inch thick rounds. Lay the slices on a baking sheet, sprinkle with salt, and let them sit for 15 minutes to draw out moisture. Pat the slices dry with a paper towel.
Brush both sides of the eggplant slices with 2 tablespoons of olive oil. Arrange them on a baking sheet lined with parchment paper and bake for 15 minutes, flipping halfway through.
While the eggplants bake, heat the remaining 2 tablespoons of olive oil in a saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the tomato passata, oregano, salt, and ground black pepper. Simmer the sauce for 10 minutes, then stir in the chopped basil leaves. Remove from heat.
In a 9x13-inch baking dish, spread a thin layer of the tomato sauce on the bottom. Layer the baked eggplant slices evenly over the sauce.
Sprinkle a layer of shredded mozzarella cheese and Parmesan cheese over the eggplant. Repeat the layers with sauce, eggplant, and cheeses until all ingredients are used, finishing with a cheese layer on top.
Sprinkle the breadcrumbs evenly over the top layer of cheese for added crunch.
Bake the dish in the preheated oven for 25-30 minutes, or until the cheese is golden and bubbly.
Let the bake cool for 5 minutes before serving. Garnish with extra basil if desired. Enjoy!
Nutrition Facts
Calories |
1769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.9 g | 152% | |
| Saturated Fat | 45.1 g | 226% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 4496 mg | 195% | |
| Total Carbohydrate | 98.6 g | 36% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 60.3 g | ||
| Protein | 82.0 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2217 mg | 171% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 3693 mg | 79% | |
*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.
