Escalloped Eggplant
Elevate your dinner table with this Escalloped Eggplant recipe—a comforting, Mediterranean-inspired casserole that combines tender, sautéed eggplant, a rich tomato sauce, and a golden, cheesy breadcrumb topping. Perfectly seasoned with oregano, basil, and garlic, this dish is layered with melted mozzarella and nutty Parmesan for bursts of flavor in every bite. Ideal for vegetarians or anyone craving a hearty, wholesome meal, this recipe strikes the perfect balance between indulgence and nutrition. Ready in just about an hour, it’s a simple yet impressive bake that’s perfect as a main course or side dish. Serve this bubbling casserole alongside a fresh green salad or crusty bread, and let this crowd-pleasing dish steal the spotlight at your next family dinner or potluck.
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Recipe Information
Ingredients
- 2 large eggplant
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 2 cups, diced tomatoes
- 1 cup, grated parmesan cheese
- 1 cup, shredded mozzarella cheese
- 1 cup breadcrumbs
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon black pepper
- 1 tablespoon butter
Instructions
Preheat your oven to 375°F (190°C).
Peel the eggplants and slice them into 1/4-inch-thick rounds. Place the slices on paper towels, sprinkle both sides with salt, and let them sit for 10 minutes to draw out excess moisture.
Pat the eggplant slices dry with paper towels.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the eggplant slices in batches, cooking for about 2 minutes per side until lightly browned. Remove and set aside.
Add the diced onion and minced garlic to the skillet. Sauté for 3-4 minutes until softened and fragrant.
Add the diced tomatoes, dried oregano, dried basil, black pepper, and a pinch of salt to the skillet. Cook for 5 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat.
In a small bowl, combine the breadcrumbs with 1 tablespoon of melted butter and set aside.
Grease a 9x13-inch baking dish with a bit of olive oil or butter. Layer half of the sautéed eggplant slices in the bottom.
Spread half of the tomato mixture over the eggplant layer and sprinkle with half of the parmesan and mozzarella cheese.
Repeat the layers with the remaining eggplant slices, tomato mixture, and cheeses.
Evenly sprinkle the buttered breadcrumbs over the top of the casserole.
Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbling.
Allow the escalloped eggplant to cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
1654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.4 g | 126% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 5580 mg | 243% | |
| Total Carbohydrate | 125.1 g | 45% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 26.3 g | ||
| Protein | 79.9 g | 160% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 1841 mg | 142% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1261 mg | 27% | |
*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.
