Acadia's Baked Eggplant

Indulge in the comforting flavors of "Acadia's Baked Eggplant," a hearty and wholesome dish that's perfect for family dinners or special occasions. This baked eggplant casserole layers golden, oven-roasted eggplant with a rich, garlicky tomato sauce, melted mozzarella, and parmesan cheese, all topped with a crispy breadcrumb and parsley crust. The blend of Italian seasonings like oregano and basil infuses every bite with classic Mediterranean flavors, making it a standout recipe that’s both satisfying and delicious. Easy to prepare and packed with fresh ingredients, this dish is baked to perfection in just under an hour. Serve it as a show-stopping main course or a flavorful vegetarian side dish that pairs beautifully with crusty bread and a crisp green salad. A true crowd-pleaser, this is the ultimate comfort food that’s as delightful as it is nourishing!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 large eggplants
• 3 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cloves garlic
• 1 medium onion
• 28 ounces canned crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 cup parmesan cheese
• 2 cups mozzarella cheese
• 0.5 cup breadcrumbs
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 2

Slice the eggplants into 1/2-inch thick rounds. Lay the slices on a clean surface and sprinkle both sides with salt. Let them sit for 15 minutes to draw out excess moisture.

Step 3

While the eggplants rest, mince the garlic and finely dice the onion.

Step 4

Pat the eggplant slices dry with a paper towel, removing the excess moisture and salt.

Step 5

Brush both sides of the eggplant slices with 2 tablespoons of olive oil. Arrange the slices in a single layer on the prepared baking sheet and roast in the oven for 20 minutes, flipping halfway through.

Step 6

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

Step 7

Add the minced garlic to the skillet and cook for an additional minute until fragrant.

Step 8

Stir in the crushed tomatoes, oregano, basil, salt, and black pepper. Simmer the sauce on low heat for 10 minutes, stirring occasionally.

Step 9

Spread a thin layer of the tomato sauce onto the bottom of a 9x13-inch baking dish. Layer half of the roasted eggplant slices on top.

Step 10

Add another layer of sauce, followed by half of the mozzarella cheese and a sprinkle of parmesan cheese.

Step 11

Repeat the layering with the remaining eggplant, sauce, mozzarella, and parmesan.

Step 12

In a small bowl, mix the breadcrumbs with the fresh parsley. Sprinkle the mixture evenly over the top of the dish.

Step 13

Bake the dish in the preheated oven for 25 minutes, or until the cheese is melted and bubbly and the breadcrumbs are golden brown.

Step 14

Remove from the oven and let cool for 5 minutes before serving. Garnish with additional parsley if desired.

Nutrition Facts

Serving size	(2258.4g)

Amount per serving	% Daily Value*
Calories	1964.5

Total Fat 109.1g	0%
Saturated Fat 42.9g	0%
Polyunsaturated Fat 5.7g
Cholesterol 191.4mg	0%
Sodium 6134.4mg	0%
Total Carbohydrate 173.9g	0%
Dietary Fiber 46.4g	0%
Total Sugars 75.3g
Protein 99.5g	0%

Vitamin D 36.2IU	0%
Calcium 2427.9mg	0%
Iron 14.1mg	0%
Potassium 5396.2mg	0%

*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.

Source of Calories

Fat: 47.3%

Protein: 19.2%

Carbs: 33.5%