Layered Mediterranean Mozzarella Eggplant Aubergine Bake
Experience the flavors of the Mediterranean with this layered mozzarella eggplant (aubergine) bake, a comforting yet elegant dish that’s perfect for weeknight dinners or special gatherings. Oven-roasted eggplant slices are nestled between layers of rich, herby tomato sauce, creamy mozzarella, and a sprinkle of Parmesan, creating a luscious, melty centerpiece. Enhanced with garlic, oregano, and basil, and finished with a golden breadcrumb topping, this recipe combines classic Mediterranean ingredients for a truly irresistible bake. Whether served as a vegetarian main or as a side dish, this hearty casserole pairs beautifully with a crisp salad or garlic bread. Plus, with minimal prep and easy layering, it’s a stunning and stress-free addition to your dinner repertoire.
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Recipe Information
Ingredients
- 2 large eggplants (aubergines)
- 4 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 300 grams mozzarella cheese
- 50 grams grated Parmesan cheese
- 400 grams tomato passata
- 3 large garlic cloves
- 1 medium onion
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons chopped fresh parsley
- 50 grams breadcrumbs
Instructions
Preheat the oven to 200°C (400°F).
Slice the eggplants into 1 cm thick rounds. Lay them on a baking sheet, sprinkle with salt, and let them sit for 15 minutes to draw out excess moisture. Pat them dry with a paper towel.
Brush the eggplant slices with 2 tablespoons of olive oil and arrange them on a baking tray. Roast in the preheated oven for 20 minutes, flipping halfway through, until golden and slightly softened.
While the eggplants are roasting, prepare the tomato sauce. Finely chop the onion and garlic.
Heat 2 tablespoons of olive oil in a pan over medium heat. Add the onion and garlic, and sauté until the onion becomes translucent, about 5 minutes.
Stir in the tomato passata, oregano, basil, salt, and black pepper. Simmer the sauce on low heat for 10 minutes, stirring occasionally. Remove from heat.
Slice the mozzarella into thin rounds.
In a greased baking dish, spread a thin layer of the tomato sauce at the bottom. Add a layer of roasted eggplant slices on top of the sauce.
Place a layer of mozzarella slices over the eggplants, followed by a sprinkle of Parmesan cheese.
Repeat the layering process (sauce, eggplants, mozzarella, Parmesan) until all the ingredients are used, finishing with a layer of mozzarella and Parmesan on top.
Sprinkle the breadcrumbs evenly over the dish and bake in the preheated oven for 30 minutes, or until the top is golden and bubbling.
Remove from the oven and allow to cool for 5 minutes. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
2220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.0 g | 177% | |
| Saturated Fat | 57.9 g | 290% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 5092 mg | 221% | |
| Total Carbohydrate | 146.6 g | 53% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 66.3 g | ||
| Protein | 108.1 g | 216% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 2374 mg | 183% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 4227 mg | 90% | |
*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.
