Eggplant Onion and Cheese Bake
Indulge in the hearty and comforting flavors of this Eggplant Onion and Cheese Bake, a mouthwatering vegetarian casserole that's perfect for weeknight dinners or special gatherings. Layered with tender, golden-brown eggplant slices, sweet caramelized onions, and a rich, herb-infused tomato sauce, this dish is baked to perfection with a gooey medley of mozzarella and Parmesan cheeses. A final touch of crispy breadcrumbs adds irresistible texture, making every bite a delightful blend of savory, cheesy goodness. Easy to prepare and packed with wholesome ingredients, this crowd-pleasing recipe is ideal for those looking for a satisfying yet simple meal idea. Serve it alongside crusty bread or a fresh salad for a complete and flavorful dinner.
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Recipe Information
Ingredients
- 2 medium Eggplant
- 2 large Yellow onion
- 4 tablespoons Olive oil
- 3 large Garlic cloves
- 2 cups Mozzarella cheese
- 0.5 cups Parmesan cheese
- 1.5 cups Tomato sauce
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cups Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants into ½-inch thick rounds. Sprinkle both sides lightly with salt and let them rest for 10 minutes to draw out moisture. Pat dry with a paper towel.
Peel and thinly slice the onions. Mince the garlic.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onions and cook, stirring occasionally, until golden and caramelized, about 10-12 minutes. Add the garlic and cook for 1 more minute. Remove from heat.
In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Sear the eggplant slices in batches, cooking for about 2 minutes per side until lightly browned. Set aside.
In a small bowl, mix the tomato sauce with dried oregano, dried basil, salt, and pepper.
In a greased 9x13-inch baking dish, spread a thin layer of the seasoned tomato sauce on the bottom.
Layer half of the eggplant slices on top. Spread half of the caramelized onion mixture over the eggplants, followed by half of the mozzarella and a sprinkle of Parmesan.
Pour half of the remaining tomato sauce over the cheese layer, then repeat the layering process with the remaining eggplant, onions, mozzarella, and tomato sauce.
Finish the dish by sprinkling breadcrumbs and the remaining Parmesan cheese over the top.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden brown.
Let the dish rest for 5 minutes before serving. Enjoy your Eggplant Onion and Cheese Bake warm!
Nutrition Facts
Calories |
2097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.4 g | 163% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 6751 mg | 294% | |
| Total Carbohydrate | 158.7 g | 58% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 62.8 g | ||
| Protein | 94.5 g | 189% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 2278 mg | 175% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3054 mg | 65% | |
*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.
