High Protein Cheesy Baked Eggplant
Indulge in the ultimate comfort food with this **High Protein Cheesy Baked Eggplant** recipe—a nutritious and flavor-packed twist on classic baked dishes. Perfect for feeding a hungry crowd, this dish layers tender baked eggplant rounds with creamy ricotta, melty mozzarella, vibrant basil, and a perfectly seasoned tomato sauce, delivering a hearty yet wholesome meal. Whipped together with protein-rich eggs and three types of cheese, it’s a fantastic low-carb, vegetarian option that satisfies both the body and soul. Ready in just about an hour, this baked eggplant dish is elegant enough for dinner parties yet easy enough for a weeknight meal. Serve hot and bubbly, garnished with fresh basil for a pop of freshness, and enjoy an irresistible comfort food delight that’s as good for you as it is delicious!
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Recipe Information
Ingredients
- 2 medium eggplant
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups ricotta cheese
- 0.5 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 large eggs
- 0.5 cup basil leaves
- 2 cups tomato sauce
- 1 teaspoon dried oregano
- 0.5 teaspoon garlic powder
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the eggplants into 1/4-inch thick rounds. Brush each side with olive oil and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Arrange the eggplant rounds on the prepared baking sheet. Bake for 20 minutes, flipping halfway through, until the eggplant is tender and slightly golden.
While the eggplant is baking, in a large bowl, combine the ricotta cheese, 1/4 cup of Parmesan cheese, eggs, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of pepper. Mix until well combined.
In a separate bowl, mix the tomato sauce with dried oregano and garlic powder.
Reduce the oven temperature to 375°F (190°C).
In a 9x13-inch baking dish, spread a thin layer of the tomato sauce mixture on the bottom. Layer half of the baked eggplant slices over the sauce.
Spread half of the ricotta mixture over the eggplant slices, followed by half of the fresh basil leaves and 1 cup of mozzarella cheese.
Repeat the layers: a layer of eggplant, then remaining ricotta mixture, basil leaves, and 1 cup of mozzarella cheese. Top with the remaining tomato sauce.
Sprinkle the remaining 1/4 cup of Parmesan cheese over the tomato sauce.
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Let the dish cool for 10 minutes before serving. Garnish with extra basil leaves if desired.
Nutrition Facts
Calories |
2541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.3 g | 222% | |
| Saturated Fat | 80.2 g | 401% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 874 mg | 291% | |
| Sodium | 6997 mg | 304% | |
| Total Carbohydrate | 114.8 g | 42% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 46.2 g | ||
| Protein | 154.8 g | 310% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 4287 mg | 330% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2940 mg | 63% | |
*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.
