Italian · Dinner
Baked Eggplant Cheese Bake
Roasted eggplant slices layered with tomato sauce, mozzarella, and parmesan, then baked until bubbling and lightly browned. Garlic and oregano season the tomato base while fresh basil finishes the dish. Served warm as a rustic Italian vegetarian main with a soft, custardy interior.
$4
20 minsPrep
35 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
392Calories
19.8gProtein
26.4gFat
19.1gCarbs
9.7gSugar
6.1gFiber
992mgSodium
54mgChol
11.2gSat Fat
870mgPotassium
460mgCalcium
2.1mgIron
0.6mcgVitamin B12
13.5mgVitamin C
vegetarian
low-carb
low-calorie
low-cholesterol
high-fiber
mediterranean
all-time-classics
vegetarian
low-calorie
Instructions
1
Prep
Slice the eggplant into 1/2-inch rounds, salt lightly and let sit 10 minutes to draw out moisture, then pat dry with paper towel.
2
Roast
Brush eggplant slices with olive oil, arrange on a baking sheet and roast at 400F for 15 minutes, flipping once, until soft and lightly golden at edges.
3
Bloom
Warm 1 tbsp olive oil in a small saucepan over medium heat, add minced garlic and cook 30 seconds until pale gold, then stir in crushed canned tomatoes, oregano, salt and pepper and simmer 5 minutes until slightly thickened.
4
Build
In a small baking dish, spread a thin tomato sauce layer, add half the roasted eggplant, half the mozzarella slices and parmesan, repeat with remaining eggplant, sauce and cheeses, finishing with parmesan.
5
Bake
Bake at 400F for 20 minutes until cheese is melted and browned in spots and sauce bubbles at edges.
6
Plate
Tear and scatter fresh basil leaves over the top and serve the bake warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g eggplant
- 2/3 cup160ml canned tomatoes
- 2 clove2 clove garlic
- 2.8 oz80g mozzarella
- 1.4 oz40g parmesan
- 88 fresh basil leaves
- 2 tbsp2 tbsp olive oil, plus extra for brushing
- 1/2 tsp1/2 tsp dried oregano
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper
