Eggplant Aubergine Mozzarella Bake
Indulge in the irresistible flavors of this Eggplant Aubergine Mozzarella Bake, a comforting Italian-inspired dish that's perfect for any occasion. Layered with tender, golden-brown slices of eggplant, aromatic marinara sauce, and gooey melted mozzarella, this bake delivers a harmonious combination of textures and rich flavors in every bite. Topped with a crispy, seasoned breadcrumb mixture and finished with a hint of fresh basil, it’s a crowd-pleasing vegetarian recipe that's as satisfying as it is easy to make. With just 20 minutes of prep time and simple pantry staples like olive oil, Parmesan cheese, and garlic powder, this dish is ideal for weeknight dinners or feeding a hungry brunch gathering. Serve it warm alongside a crusty loaf of bread or a crisp green salad for a hearty, wholesome meal everyone will love.
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Recipe Information
Ingredients
- 2 medium Eggplant (Aubergine)
- 1 teaspoon Salt
- 4 tablespoons Olive oil
- 3 cups Marinara sauce
- 2 cups Fresh mozzarella cheese
- 1 cup Parmesan cheese, grated
- 1 cup Breadcrumbs
- 1 teaspoon Garlic powder
- 2 tablespoons Fresh basil leaves, chopped
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Trim and slice the eggplants into 1/4-inch thick rounds.
Sprinkle the eggplant slices with salt on both sides and place them in a colander. Let them sit for 20 minutes to draw out excess moisture and bitterness.
Rinse the eggplant slices under cold water and pat them dry with a clean towel or paper towels.
Heat 2 tablespoons of olive oil in a large skillet over medium heat and sauté the eggplant slices in batches until golden brown on both sides, adding more olive oil as needed. Set cooked slices aside on a plate lined with paper towels.
In a 9x13-inch baking dish, spread 1/2 cup of marinara sauce evenly across the bottom.
Layer one-third of the eggplant slices over the marinara sauce.
Top the eggplant layer with 1/2 cup of marinara sauce, 2/3 cup of mozzarella, and a sprinkling of grated Parmesan cheese.
Repeat the layering process (eggplant, marinara, mozzarella, Parmesan) two more times, finishing with mozzarella and Parmesan on top.
In a small bowl, combine breadcrumbs, garlic powder, black pepper, and 1 tablespoon of basil. Sprinkle this mixture over the final layer of cheese.
Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbling.
Remove from the oven and let the dish cool for 5-10 minutes before serving.
Garnish with the remaining basil and serve warm. Enjoy your Eggplant Aubergine Mozzarella Bake!
Nutrition Facts
Calories |
3085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.9 g | 258% | |
| Saturated Fat | 95.8 g | 479% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 456 mg | 152% | |
| Sodium | 9329 mg | 406% | |
| Total Carbohydrate | 161.2 g | 59% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 60.3 g | ||
| Protein | 162.0 g | 324% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3504 mg | 270% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1766 mg | 38% | |
*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.
