Italian Eggplant Aubergine
Enjoy the rich, rustic flavors of Italy with this irresistible Italian Eggplant Aubergine dish, a perfect vegetarian recipe that's hearty enough to satisfy any craving. Tender roasted eggplant slices are layered with a fragrant basil-infused tomato sauce, a blend of gooey mozzarella and nutty Parmesan cheeses, and finished with a golden breadcrumb topping for the ultimate comfort food experience. With minimal prep and simple ingredients like garlic, crushed tomatoes, and oregano, this baked eggplant casserole comes together beautifully in under an hour, making it an ideal weeknight dinner or an impressive main course for entertaining. Serve it warm, paired with a crisp green salad or crusty bread, and savor the rich aroma and authentic taste of this Italian classic.
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Recipe Information
Ingredients
- 2 medium Eggplant (aubergine)
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 3 minced Garlic cloves
- 28 ounces Crushed tomatoes
- 1 teaspoon Dried oregano
- 0.25 cup Fresh basil leaves
- 0.5 cup Grated Parmesan cheese
- 1 cup Shredded mozzarella cheese
- 0.5 cup Breadcrumbs
Instructions
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
Slice the eggplants lengthwise into 1/2-inch thick slices. Lay the slices on the baking sheet and lightly brush both sides with 2 tablespoons of olive oil. Season with half of the salt and pepper.
Roast the eggplant slices in the oven for about 20 minutes, flipping them halfway through, until tender and slightly golden. Remove from the oven and set aside.
While the eggplant is roasting, heat the remaining 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Pour in the crushed tomatoes, then stir in the dried oregano and remaining salt and pepper. Let the sauce simmer for 10 minutes, stirring occasionally.
Remove the tomato sauce from the heat and stir in the fresh basil leaves.
In a greased 9x13-inch baking dish, spread a thin layer of tomato sauce on the bottom. Arrange a layer of roasted eggplant slices on top.
Sprinkle grated Parmesan cheese over the eggplant layer, followed by a few spoonfuls of tomato sauce. Repeat the layering process until all the eggplant slices are used up.
Finish the top layer with the remaining tomato sauce, shredded mozzarella cheese, and breadcrumbs evenly sprinkled over the top.
Return the assembled dish to the oven and bake for 20 minutes, or until the cheese is melted and bubbling and the breadcrumbs are golden brown.
Remove from the oven and let cool for about 5 minutes. Serve warm and garnish with additional fresh basil if desired.
Nutrition Facts
Calories |
1569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.9 g | 126% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4734 mg | 206% | |
| Total Carbohydrate | 121.4 g | 44% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 48.1 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1498 mg | 115% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3104 mg | 66% | |
*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.
