Delightful Eggplant Aubergine Bake

Indulge in the comfort of Mediterranean flavors with this Delightful Eggplant Aubergine Bake, a cheesy, saucy masterpiece that’s perfect for weeknight dinners or special gatherings. This mouthwatering recipe layers tender, oven-roasted eggplant slices with a rich, garlicky tomato passata, herbaceous notes of oregano and fresh basil, and a gooey blend of mozzarella and Parmesan cheeses. A crispy breadcrumb topping adds a delightful crunch to every bite, making this dish irresistibly satisfying. With its easy-to-follow steps and wholesome ingredients, this vegetarian bake delivers a perfect balance of hearty texture and vibrant flavor. Serve it as a standalone entrée or alongside crusty bread for an unforgettable meal the whole family will devour.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 large Eggplants (aubergines)
• 4 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 cups Tomato passata
• 2 cloves Garlic cloves, minced
• 1 teaspoon Dried oregano
• 2 tablespoons Fresh basil leaves, chopped
• 2 cups Mozzarella cheese, shredded
• 0.5 cup Grated Parmesan cheese
• 0.5 cup Breadcrumbs

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Slice the eggplants into 1/4-inch thick rounds. Lay the slices on a baking sheet, sprinkle with salt, and let them sit for 15 minutes to draw out moisture. Pat the slices dry with a paper towel.

Step 3

Brush both sides of the eggplant slices with 2 tablespoons of olive oil. Arrange them on a baking sheet lined with parchment paper and bake for 15 minutes, flipping halfway through.

Step 4

While the eggplants bake, heat the remaining 2 tablespoons of olive oil in a saucepan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Step 5

Stir in the tomato passata, oregano, salt, and ground black pepper. Simmer the sauce for 10 minutes, then stir in the chopped basil leaves. Remove from heat.

Step 6

In a 9x13-inch baking dish, spread a thin layer of the tomato sauce on the bottom. Layer the baked eggplant slices evenly over the sauce.

Step 7

Sprinkle a layer of shredded mozzarella cheese and Parmesan cheese over the eggplant. Repeat the layers with sauce, eggplant, and cheeses until all ingredients are used, finishing with a cheese layer on top.

Step 8

Sprinkle the breadcrumbs evenly over the top layer of cheese for added crunch.

Step 9

Bake the dish in the preheated oven for 25-30 minutes, or until the cheese is golden and bubbly.

Step 10

Let the bake cool for 5 minutes before serving. Garnish with extra basil if desired. Enjoy!

Nutrition Facts

Serving size	(1838.9g)

Amount per serving	% Daily Value*
Calories	1769.0

Total Fat 118.9g	0%
Saturated Fat 45.1g	0%
Polyunsaturated Fat 5.3g
Cholesterol 216.0mg	0%
Sodium 4496.0mg	0%
Total Carbohydrate 98.6g	0%
Dietary Fiber 36.9g	0%
Total Sugars 60.3g
Protein 82.0g	0%

Vitamin D 0IU	0%
Calcium 2216.8mg	0%
Iron 6.7mg	0%
Potassium 3693.1mg	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: 59.7%

Protein: 18.3%

Carbs: 22.0%