Eggplant Aubergine and Mozzarella
Indulge in the ultimate comfort food with this Eggplant Aubergine and Mozzarella recipe—a luscious blend of tender, golden-fried eggplant, creamy mozzarella, and robust homemade tomato sauce, layered to perfection and baked until irresistibly bubbly. This Italian-inspired dish, featuring fresh basil, Parmesan cheese, and a hint of oregano, is as satisfying as it is simple to make. Perfectly suited for vegetarians, this hearty casserole is ideal for a cozy family dinner or a crowd-pleasing main course. With its crispy edges, gooey cheese, and rich flavors, this dish will transport your taste buds straight to the Mediterranean. Serve it with a crusty loaf of bread or a crisp green salad for a complete meal that’s both elegant and comforting.
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Recipe Information
Ingredients
- 2 medium eggplants (aubergines)
- 300 grams mozzarella cheese
- 50 grams Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 10 leaves fresh basil leaves
- 3 units garlic cloves
- 400 grams canned crushed tomatoes
- 1 teaspoon dried oregano
- 100 grams all-purpose flour
- 250 milliliters vegetable oil (for frying)
Instructions
Wash and slice the eggplants into 0.5 cm thick rounds. Sprinkle both sides of each slice with salt and place them on a tray lined with paper towels. Let them sit for 20 minutes to draw out moisture. Pat dry with paper towels.
Heat 2 tablespoons of olive oil in a saucepan over medium heat. Mince the garlic and sauté it until fragrant, about 1 minute. Add the crushed tomatoes, oregano, and a pinch of salt and pepper. Simmer for 15 minutes to thicken the sauce slightly, then set aside.
Slice mozzarella into thin rounds and grate Parmesan cheese. Set them aside for layering.
Pour the flour onto a shallow plate. Dredge each eggplant slice lightly in flour, shaking off any excess.
Heat vegetable oil in a frying pan over medium heat. Fry the eggplant slices in batches until golden brown on both sides, about 2 minutes per side. Remove and place on a plate lined with paper towels to drain excess oil.
Preheat your oven to 180°C (350°F). In a baking dish, spread a thin layer of the tomato sauce, then add a single layer of fried eggplant slices.
Top the eggplant with slices of mozzarella, a sprinkle of Parmesan, and a few fresh basil leaves. Repeat the layers (sauce, eggplant, mozzarella, Parmesan, basil) until all ingredients are used, finishing with a layer of sauce and a generous topping of Parmesan on top.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the top is lightly golden brown.
Remove from the oven and let the dish cool for 5-10 minutes before serving. Garnish with extra fresh basil leaves if desired.
Nutrition Facts
Calories |
4113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 356.4 g | 457% | |
| Saturated Fat | 84.4 g | 422% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 5295 mg | 230% | |
| Total Carbohydrate | 154.5 g | 56% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 43.5 g | ||
| Protein | 109.3 g | 219% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2732 mg | 210% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3242 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.
