Cheesy Baked Eggplant

Indulge in the comforting layers of this Cheesy Baked Eggplant, a flavorful fusion of tender, pan-seared eggplant, rich tomato sauce, and gooey melted cheeses. Perfect for vegetarians or anyone craving a hearty, satisfying dish, this recipe combines the natural earthiness of eggplant with the vibrant flavors of garlic, fresh basil, and aromatic oregano. A crispy golden topping of mozzarella and parmesan crowns this baked masterpiece, making it irresistible straight out of the oven. With simple prep and just 45 minutes of cooking time, this dish is ideal for weeknight dinners or special gatherings. Serve it with crusty bread or a crisp green salad for a complete, crowd-pleasing meal!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium eggplants
• 1 tablespoon salt
• 3 tablespoons olive oil
• 1 medium onion
• 3 pieces garlic cloves
• 400 grams canned tomatoes
• 1 teaspoon dried oregano
• 10 pieces basil leaves
• 200 grams mozzarella cheese
• 50 grams parmesan cheese
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the eggplants into 1/4 inch thick rounds. Lay them on a baking sheet and sprinkle both sides with salt. Let them sit for 10 minutes to draw out moisture.

Step 3

Rinse the eggplant slices under cold water to remove excess salt and pat them dry with paper towels.

Step 4

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant slices in batches, cooking each side for about 3-4 minutes until lightly browned. Set aside on a paper towel to drain excess oil.

Step 5

In the same skillet, add 1 tablespoon of olive oil. Sauté the chopped onion until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

Step 6

Add the canned tomatoes, oregano, and half of the basil to the skillet. Simmer the sauce for about 10 minutes, breaking up the tomatoes with a spoon, until slightly thickened. Season with salt and pepper to taste.

Step 7

In a baking dish, layer half of the eggplant slices. Pour half of the tomato sauce over them, then sprinkle with half of the mozzarella and half of the parmesan cheese.

Step 8

Repeat the layers with the remaining eggplant, tomato sauce, and cheeses.

Step 9

Bake in the preheated oven for 30 minutes until the cheese is golden and bubbly.

Step 10

Garnish with remaining fresh basil leaves and let the dish rest for 5 minutes before serving.

Nutrition Facts

Serving size	(1471.4g)

Amount per serving	% Daily Value*
Calories	1569.5

Total Fat 110.8g	0%
Saturated Fat 41.9g	0%
Polyunsaturated Fat 8.9g
Cholesterol 182.5mg	0%
Sodium 9341.5mg	0%
Total Carbohydrate 78.3g	0%
Dietary Fiber 28.5g	0%
Total Sugars 40.1g
Protein 75.6g	0%

Vitamin D 32IU	0%
Calcium 2079.7mg	0%
Iron 5.8mg	0%
Potassium 2690.6mg	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: 61.8%

Protein: 18.8%

Carbs: 19.4%