Eggplant Aubergine Tomato and Cheese Bake
Indulge in the comforting layers of this Eggplant Aubergine Tomato and Cheese Bake, a Mediterranean-inspired casserole that’s brimming with bold flavors and wholesome ingredients. Perfectly tender slices of golden-fried eggplant (aubergine) are layered with sweet, ripe tomatoes, fresh basil, and a blend of creamy mozzarella and nutty Parmesan cheese. A crispy topping of breadcrumbs adds delightful texture, while a sprinkle of oregano and garlic infuses the dish with aromatic depth. This vegetarian recipe is not only easy to prepare but also makes a stunning centerpiece for weeknight dinners or special gatherings. Serve it warm and bubbling straight from the oven for a cozy, flavor-packed meal that pairs beautifully with crusty bread or a crisp green salad.
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Ingredients
- 2 medium-sized eggplant (aubergine)
- 4 medium-sized ripe tomatoes
- 200 grams mozzarella cheese
- 50 grams Parmesan cheese, grated
- 2 large garlic cloves
- 4 tablespoons olive oil
- 1 teaspoon oregano (dried)
- 10 leaves basil leaves (fresh)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams breadcrumbs
Directions
Step 1
Preheat your oven to 200°C (390°F).
Step 2
Slice the eggplants into 1 cm (0.4 inches) thick rounds and sprinkle both sides lightly with salt. Allow them to sit for 10 minutes to draw out excess moisture and bitterness. Pat them dry with a kitchen towel.
Step 3
Slice the tomatoes into thin rounds and set aside.
Step 4
Peel and mince the garlic cloves.
Step 5
Heat 2 tablespoons of olive oil in a large pan over medium heat. Working in batches, fry the eggplant slices for 2-3 minutes per side until lightly golden. Add more oil as needed and set aside the cooked eggplant slices on a plate.
Step 6
Lightly grease a baking dish with 1 tablespoon of olive oil.
Step 7
Layer the bottom of the dish with half the eggplant slices. Top the eggplant with a layer of tomato slices. Sprinkle half the minced garlic, dried oregano, salt, and black pepper over the tomatoes.
Step 8
Tear the fresh basil leaves and scatter half of them over the tomatoes. Add a layer of half the mozzarella cheese slices on top.
Step 9
Repeat the layering process with the remaining eggplant, tomatoes, garlic, oregano, salt, pepper, basil, and mozzarella.
Step 10
Top the final layer with the Parmesan cheese and breadcrumbs for a golden crust. Drizzle the remaining 1 tablespoon of olive oil over the top.
Step 11
Bake in the preheated oven for 30-35 minutes or until the top is golden and bubbling.
Step 12
Let the dish cool for 5 minutes before serving. Enjoy!
Nutrition Facts
| Serving size | (980.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1666.0 |
| Total Fat 115.7g | 0% |
| Saturated Fat 42.8g | 0% |
| Polyunsaturated Fat 6.8g | |
| Cholesterol 180mg | 0% |
| Sodium 5427.6mg | 0% |
| Total Carbohydrate 88.7g | 0% |
| Dietary Fiber 20.8g | 0% |
| Total Sugars 28.4g | |
| Protein 81.5g | 0% |
| Vitamin D 32IU | 0% |
| Calcium 2057.4mg | 0% |
| Iron 5.3mg | 0% |
| Potassium 1690.3mg | 0% |
Source of Calories