Eggplant Aubergine Romano

Nutriscore Rating: 64/100

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.

Recipe Information

• Prep Time: 20 min
• Cook Time: 50 min
• Total Time: 1 hr 10 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 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

10 steps

1. 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.

2. Rinse the eggplant slices under cold water to remove the salt and pat dry with a clean towel.

3. Preheat your oven to 375°F (190°C). Lightly grease a large baking dish with olive oil or cooking spray.

4. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. Let the Eggplant Aubergine Romano cool for 5-10 minutes. Garnish with freshly chopped parsley before serving.

Nutrition Facts

1 serving (383.1g)

Calories		469
% Daily Value*
Total Fat		31.0 g	40%
	Saturated Fat	13.8 g	69%
	Polyunsaturated Fat	0.0 g
Cholesterol		62 mg	21%
Sodium		2416 mg	105%
Total Carbohydrate		22.2 g	8%
	Dietary Fiber	6.5 g	23%
	Total Sugars	11.9 g
Protein		26.4 g	53%
Vitamin D		0.3 mcg	1%
Calcium		663 mg	51%
Iron		1.9 mg	11%
Potassium		745 mg	16%

*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.

Source of Calories

Fat: 1116 cal (58.8%%)

Protein: 422 cal (22.3%%)

Carbs: 358 cal (18.9%%)