Eggplant Aubergine Tomato and Cheese Bake
Indulge in the comforting layers of this Eggplant Aubergine Tomato and Cheese Bake, a Mediterranean-inspired casserole that’s brimming with bold flavors and wholesome ingredients. Perfectly tender slices of golden-fried eggplant (aubergine) are layered with sweet, ripe tomatoes, fresh basil, and a blend of creamy mozzarella and nutty Parmesan cheese. A crispy topping of breadcrumbs adds delightful texture, while a sprinkle of oregano and garlic infuses the dish with aromatic depth. This vegetarian recipe is not only easy to prepare but also makes a stunning centerpiece for weeknight dinners or special gatherings. Serve it warm and bubbling straight from the oven for a cozy, flavor-packed meal that pairs beautifully with crusty bread or a crisp green salad.
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Recipe Information
Ingredients
- 2 medium-sized eggplant (aubergine)
- 4 medium-sized ripe tomatoes
- 200 grams mozzarella cheese
- 50 grams Parmesan cheese, grated
- 2 large garlic cloves
- 4 tablespoons olive oil
- 1 teaspoon oregano (dried)
- 10 leaves basil leaves (fresh)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams breadcrumbs
Instructions
Preheat your oven to 200°C (390°F).
Slice the eggplants into 1 cm (0.4 inches) thick rounds and sprinkle both sides lightly with salt. Allow them to sit for 10 minutes to draw out excess moisture and bitterness. Pat them dry with a kitchen towel.
Slice the tomatoes into thin rounds and set aside.
Peel and mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large pan over medium heat. Working in batches, fry the eggplant slices for 2-3 minutes per side until lightly golden. Add more oil as needed and set aside the cooked eggplant slices on a plate.
Lightly grease a baking dish with 1 tablespoon of olive oil.
Layer the bottom of the dish with half the eggplant slices. Top the eggplant with a layer of tomato slices. Sprinkle half the minced garlic, dried oregano, salt, and black pepper over the tomatoes.
Tear the fresh basil leaves and scatter half of them over the tomatoes. Add a layer of half the mozzarella cheese slices on top.
Repeat the layering process with the remaining eggplant, tomatoes, garlic, oregano, salt, pepper, basil, and mozzarella.
Top the final layer with the Parmesan cheese and breadcrumbs for a golden crust. Drizzle the remaining 1 tablespoon of olive oil over the top.
Bake in the preheated oven for 30-35 minutes or until the top is golden and bubbling.
Let the dish cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
1666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.7 g | 148% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 5428 mg | 236% | |
| Total Carbohydrate | 88.7 g | 32% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 28.4 g | ||
| Protein | 81.5 g | 163% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 2057 mg | 158% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1690 mg | 36% | |
*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.
