Eggplant Aubergine Asiago
Indulge in the rich, savory flavors of Eggplant Aubergine Asiago—an Italian-inspired baked casserole that transforms humble eggplants into a decadent, cheesy masterpiece. Perfectly roasted slices of eggplant are layered with a robust homemade tomato sauce infused with garlic, onion, and aromatic herbs like basil and oregano. A generous sprinkling of shredded Asiago cheese melts beautifully between each layer, while a crispy topping of golden breadcrumbs and fresh parsley adds irresistible texture. This hearty, vegetarian dish is easy to prepare and makes an ideal comforting dinner or a stunning centerpiece for any gathering. Pair it with a side of crusty bread or a fresh salad to complete this wholesome, crowd-pleasing meal.
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Recipe Information
Ingredients
- 2 large Eggplant (aubergine)
- 2 teaspoons Salt
- 4 tablespoons Olive oil
- 4 large Garlic cloves
- 1 medium Onion
- 28 ounces Crushed tomatoes
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.5 teaspoons Red pepper flakes
- 2 cups Asiago cheese (shredded)
- 0.5 cup Bread crumbs
- 2 tablespoons Fresh parsley (chopped)
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplants into 1/2-inch thick rounds. Place them on a large baking sheet, sprinkle both sides with 1 teaspoon of salt, and let them sit for 15 minutes to draw out moisture.
Rinse the eggplant slices under cold water to remove excess salt. Pat them dry with paper towels.
Brush both sides of the eggplant slices with 2 tablespoons of olive oil. Arrange them on a baking sheet and roast for 20 minutes, flipping halfway through. Set aside.
While the eggplant roasts, heat the remaining 2 tablespoons of olive oil in a saucepan over medium heat.
Finely chop the garlic and onion. Add them to the saucepan and sauté until softened and fragrant, about 5 minutes.
Stir in the crushed tomatoes, dried basil, dried oregano, red pepper flakes, 1 teaspoon of salt, and black pepper. Reduce the heat to low and let the sauce simmer for 15 minutes, stirring occasionally.
Reduce the oven temperature to 375°F (190°C).
In a large baking dish, spread a thin layer of tomato sauce on the bottom. Arrange a layer of roasted eggplant slices over the sauce.
Sprinkle some Asiago cheese over the eggplant and add more tomato sauce. Repeat the layering process (eggplant, sauce, cheese) until all ingredients are used, finishing with a final layer of Asiago cheese on top.
Mix the bread crumbs with the chopped parsley and sprinkle the mixture over the top layer of cheese.
Bake the dish in the oven for 25 minutes, or until the top is golden and bubbly.
Remove from the oven and let it cool for 5 minutes before serving. Enjoy your Eggplant Aubergine Asiago!
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 1504 mg | 65% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 17.5 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 498 mg | 38% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1192 mg | 25% | |
*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.
