High Protein Cheesy Baked Eggplant

Elevate your dinner table with this High Protein Cheesy Baked Eggplant, a mouthwatering vegetarian delight that’s both nutritious and packed with flavor. This layered casserole highlights tender, oven-roasted eggplant slices paired with a creamy ricotta-parmesan filling and rich, herbed tomato sauce, all topped with gooey, golden mozzarella cheese. Bursting with high-quality protein from eggs and cheese, this dish is perfect for a hearty main course or a satisfying meatless Monday option. The combination of fresh basil and Italian-inspired seasonings adds a fragrant touch, while its baked preparation keeps it lighter than traditional fried alternatives. Ready in just an hour, this recipe is a showstopping comfort food that’s easy to serve for family dinners or casual gatherings.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 medium eggplant
• 3 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups ricotta cheese
• 0.5 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 2 large eggs
• 0.5 cup basil leaves
• 2 cups tomato sauce
• 1 teaspoon dried oregano
• 0.5 teaspoon garlic powder

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Slice the eggplants into 1/4-inch thick rounds. Brush each side with olive oil and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

Step 3

Arrange the eggplant rounds on the prepared baking sheet. Bake for 20 minutes, flipping halfway through, until the eggplant is tender and slightly golden.

Step 4

While the eggplant is baking, in a large bowl, combine the ricotta cheese, 1/4 cup of Parmesan cheese, eggs, remaining 1/2 teaspoon of salt, and remaining 1/4 teaspoon of pepper. Mix until well combined.

Step 5

In a separate bowl, mix the tomato sauce with dried oregano and garlic powder.

Step 6

Reduce the oven temperature to 375°F (190°C).

Step 7

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

Step 8

Spread half of the ricotta mixture over the eggplant slices, followed by half of the fresh basil leaves and 1 cup of mozzarella cheese.

Step 9

Repeat the layers: a layer of eggplant, then remaining ricotta mixture, basil leaves, and 1 cup of mozzarella cheese. Top with the remaining tomato sauce.

Step 10

Sprinkle the remaining 1/4 cup of Parmesan cheese over the tomato sauce.

Step 11

Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Step 12

Let the dish cool for 10 minutes before serving. Garnish with extra basil leaves if desired.

Nutrition Facts

Serving size	(2329.4g)

Amount per serving	% Daily Value*
Calories	2540.8

Total Fat 173.3g	0%
Saturated Fat 80.2g	0%
Polyunsaturated Fat 4.7g
Cholesterol 874.2mg	0%
Sodium 6997.3mg	0%
Total Carbohydrate 114.8g	0%
Dietary Fiber 34.2g	0%
Total Sugars 46.2g
Protein 154.8g	0%

Vitamin D 82IU	0%
Calcium 4287.1mg	0%
Iron 7.1mg	0%
Potassium 2940.1mg	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: 59.1%

Protein: 23.5%

Carbs: 17.4%