Italian · Dinner
Baked Eggplant Cheese Bake (Gluten-Free)
This bake layers roasted eggplant with tomato sauce, ricotta and mozzarella, finished under the oven's heat until bubbling and lightly browned. Gluten-free breadcrumbs top the cheese layers. Basil, garlic and oregano define the flavour, served directly from the ramekin.
$4
20 minsPrep
30 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
481Calories
26.3gProtein
30.1gFat
26.9gCarbs
10.8gSugar
6.9gFiber
1276mgSodium
80mgChol
14.8gSat Fat
950mgPotassium
480mgCalcium
2.9mgIron
0.9mcgVitamin B12
11mgVitamin C
vegetarian
gluten-free
low-carb
low-cholesterol
high-fiber
gluten-free
Instructions
1
Prep
Slice eggplant into 1/4-inch rounds, lay on a paper-towel-lined plate, sprinkle with salt and let stand 10 minutes until moisture beads appear, then pat dry.
2
Roast
Arrange eggplant rounds on a baking sheet, brush with olive oil and roast at 400°F (200°C) for 15 minutes, flipping once, until softened and lightly browned at edges.
3
Simmer
Warm minced garlic and crushed canned tomatoes in a small saucepan over medium heat for 5 minutes until sauce thickens slightly; stir in oregano and torn basil off heat.
4
Build
Spoon a third of tomato sauce into a small ovenproof ramekin, layer in half the eggplant, dot with half each ricotta and mozzarella, repeat layers and finish with remaining sauce. Scatter grated breadcrumbs and parmesan over top, season with black pepper.
5
Bake
Set ramekin in the oven at 400°F (200°C) and bake for 15 minutes until cheese bubbles and crumb topping is golden brown.
6
Plate
Let settle 2 minutes, garnish with remaining basil leaf and serve directly from the ramekin.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz180g, about 1 small eggplant
- 1 tsp1 tsp salt, for salting eggplant
- 2 tbsp2 tbsp olive oil
- 4 cloves4 cloves garlic
- 1 cup120g, a quarter of a 14.5 oz can canned tomatoes
- 1/2 tsp1/2 tsp dried oregano
- 44 fresh basil leaves, plus 1 leaf for garnish
- 4 oz114g mozzarella
- 1/2 cup120g ricotta
- 4 tbsp28g gluten-free breadcrumbs
- 2 tbsp14g parmesan
- 1/2 tsp1/2 tsp black pepper
