Eggplant Aubergine De La Michelle
Elevate your next dinner with 'Eggplant Aubergine De La Michelle,' a show-stopping dish that combines roasted eggplant, a fragrant homemade tomato sauce, and layers of gooey mozzarella and Parmesan cheese. Perfectly crispy breadcrumbs crown this Mediterranean-inspired casserole, adding irresistible texture to every bite. With tender eggplant slices brushed with olive oil and baked to golden perfection, this recipe is a lighter alternative to traditional eggplant Parmesan without sacrificing flavor. Infused with aromatic garlic, fresh basil, and a touch of Italian seasoning, this baked masterpiece is ideal for family dinners, potlucks, or any occasion that calls for a hearty, crowd-pleasing meal. Pair it with a crisp green salad and a side of garlic bread for a complete feast!
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Recipe Information
Ingredients
- 2 medium Eggplant (Aubergine)
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 large Garlic cloves
- 14 ounces Canned crushed tomatoes
- 0.5 cup Fresh basil leaves
- 1 cup Mozzarella cheese
- 0.5 cup Parmesan cheese
- 0.5 cup Italian-style bread crumbs
- 1 large Egg
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Cut the eggplants into 1/2-inch thick rounds. Lay the slices on a large tray and sprinkle both sides with 1/2 teaspoon of salt. Let sit for 15 minutes to draw out moisture.
Rinse the eggplant slices under cold water and pat them dry with paper towels or a clean kitchen cloth.
Brush both sides of the eggplant slices with 2 tablespoons of olive oil and place them on the prepared baking sheet. Sprinkle with 1/4 teaspoon of black pepper. Roast in the preheated oven for 20 minutes, flipping halfway through, until tender and slightly golden.
While the eggplant roasts, make the tomato sauce. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Finely mince the garlic cloves and sauté them for 1-2 minutes until fragrant but not browned.
Add the canned crushed tomatoes, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper to the saucepan. Simmer the sauce for 10 minutes, stirring occasionally, until slightly thickened. Stir in the fresh basil leaves and remove from heat.
In a small bowl, combine the bread crumbs, Parmesan cheese, and remaining 1 tablespoon of olive oil. Mix until the crumbs are evenly coated.
Lightly whisk the egg in another small bowl and set aside.
Reduce the oven temperature to 375°F (190°C). In a baking dish, spread a thin layer of tomato sauce on the bottom. Arrange a layer of roasted eggplant slices on top. Brush the tops with the whisked egg for additional richness.
Sprinkle a layer of mozzarella cheese over the eggplant, followed by more tomato sauce. Repeat the layering process until all the ingredients are used, finishing with a layer of sauce.
Top the final layer with the bread crumb mixture, spreading it evenly across the surface.
Bake the assembled dish in the preheated oven for 15 minutes, or until the bread crumbs are golden brown and the cheese is bubbling.
Let the dish cool for 5-10 minutes before serving. Garnish with additional fresh basil if desired.
Nutrition Facts
Calories |
1616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.1 g | 136% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 337 mg | 112% | |
| Sodium | 4533 mg | 197% | |
| Total Carbohydrate | 112.8 g | 41% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 43.9 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1497 mg | 115% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3098 mg | 66% | |
*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.
