Eggplant Aubergine and Mozzarella
Indulge in the ultimate comfort food with this Eggplant Aubergine and Mozzarella recipe—a luscious blend of tender, golden-fried eggplant, creamy mozzarella, and robust homemade tomato sauce, layered to perfection and baked until irresistibly bubbly. This Italian-inspired dish, featuring fresh basil, Parmesan cheese, and a hint of oregano, is as satisfying as it is simple to make. Perfectly suited for vegetarians, this hearty casserole is ideal for a cozy family dinner or a crowd-pleasing main course. With its crispy edges, gooey cheese, and rich flavors, this dish will transport your taste buds straight to the Mediterranean. Serve it with a crusty loaf of bread or a crisp green salad for a complete meal that’s both elegant and comforting.
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Ingredients
- 2 medium eggplants (aubergines)
- 300 grams mozzarella cheese
- 50 grams Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 10 leaves fresh basil leaves
- 3 units garlic cloves
- 400 grams canned crushed tomatoes
- 1 teaspoon dried oregano
- 100 grams all-purpose flour
- 250 milliliters vegetable oil (for frying)
Directions
Step 1
Wash and slice the eggplants into 0.5 cm thick rounds. Sprinkle both sides of each slice with salt and place them on a tray lined with paper towels. Let them sit for 20 minutes to draw out moisture. Pat dry with paper towels.
Step 2
Heat 2 tablespoons of olive oil in a saucepan over medium heat. Mince the garlic and sauté it until fragrant, about 1 minute. Add the crushed tomatoes, oregano, and a pinch of salt and pepper. Simmer for 15 minutes to thicken the sauce slightly, then set aside.
Step 3
Slice mozzarella into thin rounds and grate Parmesan cheese. Set them aside for layering.
Step 4
Pour the flour onto a shallow plate. Dredge each eggplant slice lightly in flour, shaking off any excess.
Step 5
Heat vegetable oil in a frying pan over medium heat. Fry the eggplant slices in batches until golden brown on both sides, about 2 minutes per side. Remove and place on a plate lined with paper towels to drain excess oil.
Step 6
Preheat your oven to 180°C (350°F). In a baking dish, spread a thin layer of the tomato sauce, then add a single layer of fried eggplant slices.
Step 7
Top the eggplant with slices of mozzarella, a sprinkle of Parmesan, and a few fresh basil leaves. Repeat the layers (sauce, eggplant, mozzarella, Parmesan, basil) until all ingredients are used, finishing with a layer of sauce and a generous topping of Parmesan on top.
Step 8
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly, and the top is lightly golden brown.
Step 9
Remove from the oven and let the dish cool for 5-10 minutes before serving. Garnish with extra fresh basil leaves if desired.
Nutrition Facts
| Serving size | (1749.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4112.9 |
| Total Fat 356.4g | 0% |
| Saturated Fat 84.4g | 0% |
| Polyunsaturated Fat 4.9g | |
| Cholesterol 239.5mg | 0% |
| Sodium 5294.7mg | 0% |
| Total Carbohydrate 154.5g | 0% |
| Dietary Fiber 28.5g | 0% |
| Total Sugars 43.5g | |
| Protein 109.3g | 0% |
| Vitamin D 48IU | 0% |
| Calcium 2732.5mg | 0% |
| Iron 11.1mg | 0% |
| Potassium 3242.4mg | 0% |
Source of Calories