Eggplant Aubergine Romano
Elevate your dinner menu with the irresistible Eggplant Aubergine Romano—a comforting, cheesy baked dish that blends tender, golden-baked eggplant slices with a rich, herb-infused tomato sauce. Perfect for vegetarians or anyone who loves Italian-inspired flavors, this dish layers roasted eggplant with melty mozzarella, sharp Parmesan, and fragrant garlic for a harmony of textures and tastes. The addition of dried basil, oregano, and a touch of red pepper flakes adds a depth of flavor that’s both savory and satisfying. Garnished with fresh parsley, this hearty casserole is easy to prepare and ideal for a cozy family dinner or an impressive weekend feast. Ready in just over an hour, it’s a delicious and wholesome way to enjoy a classic Mediterranean staple.
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Recipe Information
Ingredients
- 2 medium Eggplant (aubergine)
- 1 tablespoon Salt
- 3 tablespoons Olive oil
- 3 pieces Garlic cloves (minced)
- 2 cups Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.5 teaspoon Crushed red pepper flakes (optional)
- 1 teaspoon Sugar
- 2 cups Mozzarella cheese (shredded)
- 0.5 cups Parmesan cheese (grated)
- 2 tablespoons Fresh parsley (chopped for garnish)
- 0.25 teaspoon Black pepper
Instructions
Slice the eggplants into 1/2-inch thick rounds and sprinkle both sides with 1 tablespoon of salt. Let them sit for 20 minutes to draw out excess water.
Rinse the eggplant slices under cold water to remove the salt and pat dry with a clean towel.
Preheat your oven to 375°F (190°C). Lightly grease a large baking dish with olive oil or cooking spray.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, crushed red pepper flakes (if using), sugar, and black pepper. Simmer the sauce for 10-15 minutes, stirring occasionally.
Brush each eggplant slice lightly with olive oil and place them in a single layer on a baking sheet. Bake in the preheated oven for 15 minutes, flipping them halfway through, until tender and slightly golden.
Spread a thin layer of the prepared tomato sauce across the bottom of the greased baking dish. Arrange a single layer of baked eggplant slices over the sauce.
Top the eggplant layer with more tomato sauce, followed by a sprinkle of mozzarella and Parmesan cheese. Repeat the layering process until all the ingredients are used, finishing with a generous layer of cheese on top.
Cover the dish with aluminum foil and bake in the oven at 375°F (190°C) for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.
Let the Eggplant Aubergine Romano cool for 5-10 minutes. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.9 g | 161% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 271 mg | 90% | |
| Sodium | 10936 mg | 476% | |
| Total Carbohydrate | 91.7 g | 33% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 49.5 g | ||
| Protein | 107.6 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2684 mg | 206% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3684 mg | 78% | |
*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.
