Eggplant Aubergine with Cheese and Tomatoes
Savor the irresistible medley of flavors in this Eggplant Aubergine with Cheese and Tomatoes recipe, a hearty yet elegant dish that brings Mediterranean-inspired comfort to your table. Perfectly roasted slices of tender eggplant are layered with juicy, ripe tomatoes, creamy mozzarella, and the bold brightness of fresh basil, then topped with a golden, bubbly blend of Parmesan cheese. This bake is drizzled with aromatic extra virgin olive oil and seasoned with garlic, salt, and pepper for a dish that’s as flavorful as it is simple to prepare. Ready in under an hour, this vegetarian recipe is easily customizable and makes a stunning side dish or a satisfying meatless main course. Serve it warm and watch it become the star of your next gathering!
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Recipe Information
Ingredients
- 2 large eggplants (aubergines)
- 4 medium ripe tomatoes
- 250 grams mozzarella cheese
- 50 grams Parmesan cheese
- 3 tablespoons extra virgin olive oil
- 2 small garlic cloves
- 10 leaves fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 200°C (400°F).
Slice the eggplants into 1 cm (0.4 inch) thick rounds.
Sprinkle a little salt over the eggplant slices and let them rest for 10 minutes to draw out excess moisture. Then pat them dry with a paper towel.
While the eggplant rests, slice the tomatoes and mozzarella cheese into thin rounds.
Mince the garlic cloves finely and set aside.
Brush the eggplant slices lightly with 2 tablespoons of olive oil on both sides and arrange them on a baking sheet.
Bake the eggplant slices in the preheated oven for 15 minutes or until they are tender and slightly golden.
In a large ovenproof dish, layer the baked eggplant, tomato slices, and mozzarella rounds. Start with eggplant as the base layer, followed by tomatoes, a sprinkle of minced garlic, a fresh basil leaf, and a slice of mozzarella. Repeat the layering until all ingredients are used.
Drizzle the remaining olive oil over the layered dish and season with salt and black pepper to taste.
Sprinkle the Parmesan cheese evenly over the top.
Return the dish to the oven and bake for another 15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the dish cool slightly before serving. Garnish with additional fresh basil if desired.
Serve warm as a side dish or a vegetarian main course.
Nutrition Facts
Calories |
1649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.2 g | 141% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 4475 mg | 195% | |
| Total Carbohydrate | 93.8 g | 34% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 52.6 g | ||
| Protein | 90.2 g | 180% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 2341 mg | 180% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 3804 mg | 81% | |
*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.
