Eggplant Aubergine Mozzarella
Elevate your dinner table with this irresistible Eggplant Aubergine Mozzarella recipe—a comforting, baked Italian classic that’s perfect for family meals or special occasions. Tender slices of breaded eggplant are fried to golden perfection, then layered with rich marinara sauce, creamy mozzarella, and nutty Parmesan cheese. A sprinkle of fresh basil adds a fragrant, herbaceous touch, while crispy breadcrumbs create the ultimate golden crust. This dish is baked to melty, bubbly perfection and pairs beautifully with a crisp green salad or garlic bread. With simple ingredients and aromatic flavors, this eggplant casserole is a vegetarian crowd-pleaser that's as satisfying as it is easy to prepare.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Eggplant (large)
- 2 teaspoons Salt
- 4 tablespoons Olive oil
- 2 pieces Garlic cloves (minced)
- 3 cups Marinara sauce
- 2 cups Mozzarella cheese (shredded)
- 0.5 cups Parmesan cheese (grated)
- 0.25 cups Fresh basil leaves (chopped)
- 0.5 cups Breadcrumbs
- 1 teaspoon Black pepper
- 0.5 cups All-purpose flour
- 2 pieces Eggs (beaten)
Instructions
Slice the eggplants crosswise into 1/4-inch thick rounds and sprinkle both sides with 1 teaspoon of salt. Place them on a paper towel-lined surface and let sit for 20 minutes to draw out moisture. Rinse and pat dry with a paper towel.
Preheat your oven to 375°F (190°C).
Set up a dredging station: place flour in one shallow dish, beaten eggs in another, and breadcrumbs mixed with 1 teaspoon salt and 1 teaspoon black pepper in a third dish.
Dip each eggplant slice into the flour, followed by the eggs, and finally coat with the breadcrumb mixture. Set aside on a clean plate.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry the breaded eggplant slices in batches until golden brown on both sides, about 2-3 minutes per side. Add more olive oil as needed. Transfer the cooked slices to a plate lined with paper towels to drain excess oil.
Spread 1 cup of marinara sauce across the bottom of a 9x13-inch baking dish. Layer half of the fried eggplant slices over the sauce, overlapping slightly if necessary.
Sprinkle 1 cup of shredded mozzarella, 1/4 cup of grated Parmesan, and half of the chopped basil over the eggplant layers. Top with 1 cup of marinara sauce.
Repeat the layering process with the remaining eggplant slices, mozzarella, Parmesan, basil, and marinara sauce.
Finish the dish by sprinkling the top with any remaining Parmesan cheese and breadcrumbs for a crispy topping.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown on top.
Cool the dish for 5 minutes before serving. Garnish with additional fresh basil if desired.
Nutrition Facts
Calories |
2776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.6 g | 211% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 9851 mg | 428% | |
| Total Carbohydrate | 194.7 g | 71% | |
| Dietary Fiber | 48.6 g | 174% | |
| Total Sugars | 51.4 g | ||
| Protein | 136.5 g | 273% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 2742 mg | 211% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3066 mg | 65% | |
*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.
