Eggplant Aubergine Bake
Indulge in the comforting layers of our decadent Eggplant Aubergine Bake, a cheesy, tomato-rich casserole that’s perfect for a cozy dinner or meatless main course. Tender slices of golden, pan-seared eggplant are layered with a robust homemade tomato sauce infused with garlic, oregano, and basil, then topped with a luscious blend of melted mozzarella and sharp Parmesan cheese. This oven-baked delight combines Mediterranean-inspired flavors with a satisfying, cheesy crust that’s irresistibly bubbly and golden brown. Ready in just over an hour, this versatile dish pairs beautifully with a crisp green salad or crusty bread, making it an ideal choice for vegetarians and veggie-lovers alike. Whether you’re hosting a dinner party or looking for a hearty family meal, this eggplant bake will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 medium eggplant (aubergine)
- 3 tablespoons olive oil
- 1 large yellow onion
- 3 small garlic cloves
- 28 ounces canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon granulated sugar
- 0.5 cup parmesan cheese, grated
- 1.5 cups mozzarella cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Preheat the oven to 375°F (190°C).
Slice the eggplants into 1/4-inch thick rounds and sprinkle both sides with a dash of salt. Let them sit for 15 minutes to draw out moisture and bitterness, then pat dry with a paper towel.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Working in batches, cook the eggplant slices for 2-3 minutes per side until lightly browned, adding more oil as needed. Set aside on a plate.
In the same skillet, add the remaining tablespoon of olive oil and sauté the diced onion for 5 minutes until soft and translucent. Add minced garlic and cook for 1 more minute, stirring frequently.
Pour in the crushed tomatoes, then stir in oregano, basil, sugar, salt, and black pepper. Let the sauce simmer on low heat for 10-15 minutes to thicken slightly.
Spread a thin layer of the tomato sauce at the bottom of a 9x13-inch baking dish. Arrange a layer of eggplant slices on top, followed by more tomato sauce. Sprinkle a portion of grated parmesan and shredded mozzarella cheese over the sauce.
Repeat the layering process until all the eggplant, sauce, and cheese are used, finishing with a generous layer of mozzarella on top.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbling and golden brown.
Let the dish cool for 5-10 minutes before serving. Garnish with fresh basil if desired. Enjoy!
Nutrition Facts
Calories |
1433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.7 g | 116% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 4833 mg | 210% | |
| Total Carbohydrate | 105.3 g | 38% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 59.3 g | ||
| Protein | 73.1 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1910 mg | 147% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3438 mg | 73% | |
*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.
