cheesy baked eggplant

Cheesy Baked Eggplant – the epitome of hearty comfort food that’s not only delicious but also nutritious! Dive into this cheesy goodness made with fresh eggplants, indulgent cheese, and a sprinkle of love. Perfect for those looking for a flavorsome, vegetarian alternative.

Ingredients:

• Eggplant: 2 medium-sized (around 1 lb or 450g each)
• Olive oil: 3 tbsp (45 ml)
• Salt: 1 tsp (5 ml)
• Black pepper: ½ tsp (2.5 ml)
• Tomato sauce: 2 cups (475 ml)
• Grated mozzarella cheese: 1½ cups (340g)
• Grated parmesan cheese: ¾ cup (85g)
• Fresh basil: 1 bunch (chopped, around 30g)
• Garlic: 3 cloves (minced)
• Red pepper flakes: ¼ tsp (optional)

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes

Serves: 4

Nutritional Facts (Per Serving):

• Calories: 270
• Protein: 14g
• Carbohydrates: 21g
• Dietary Fiber: 9g
• Sugars: 10g
• Fat: 15g
• Cholesterol: 30mg
• Sodium: 550mg

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplants into ¼-inch (0.6 cm) thick rounds. Lay them out on a baking sheet.
3. Drizzle the olive oil over the eggplant slices. Season both sides with salt and pepper.
4. Bake in the oven for about 20 minutes, or until the slices begin to turn slightly golden.
5. While the eggplant is baking, prepare the sauce. In a pan over medium heat, sauté garlic until fragrant. Pour in the tomato sauce, add a pinch of salt, black pepper, and red pepper flakes. Let it simmer for 10 minutes.
6. Remove eggplant slices from the oven. Spread a layer of tomato sauce on each slice, then sprinkle a generous amount of mozzarella and parmesan cheese.
7. Put the cheesy eggplant slices back into the oven and bake for an additional 20 minutes, or until the cheese is melted and bubbly.
8. Once done, sprinkle fresh basil on top before serving.

Tips:

1. For an extra crispy base, grill the eggplant slices before baking.
2. To boost flavor, add roasted bell peppers or sun-dried tomatoes to the sauce.
3. The key to a perfect Cheesy Baked Eggplant is to ensure the slices aren’t too thick or too thin.
4. For a vegan version, opt for plant-based cheese alternatives.
5. Letting the Cheesy Baked Eggplant sit for a few minutes after baking helps in soaking up the flavors.

Serving Suggestions:

• This dish pairs beautifully with a fresh green salad or garlic bread on the side.
• Consider laying over a bed of cooked quinoa or brown rice for added texture.
• Drizzle with a touch of olive oil or sprinkle some chili flakes for an extra kick.
• Cheesy Baked Eggplant also works wonderfully as a sandwich filling for the next day.

Cheesy Baked Eggplant

Cheesy Baked Eggplant – the epitome of hearty comfort food that’s not only delicious but also nutritious! Dive into this cheesy goodness made with fresh eggplants, indulgent cheese, and a sprinkle of love. Perfect for those looking for a flavorsome, vegetarian alternative.

5 from 2 votes

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Nutritions

Nutrition Facts

Cheesy Baked Eggplant

Amount per Serving

Calories

270

% Daily Value*

Fat

 

15

g

23

%

Cholesterol

 

30

mg

10

%

Sodium

 

550

mg

24

%

Carbohydrates

 

20

g

7

%

Fiber

 

9

g

38

%

Sugar

 

10

g

11

%

Protein

 

13

g

26

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• * Eggplant: 2 medium-sized around 1 lb or 450g each
• * Olive oil: 3 tbsp 45 ml
• * Salt: 1 tsp 5 ml
• * Black pepper: ½ tsp 2.5 ml
• * Tomato sauce: 2 cups 475 ml
• * Grated mozzarella cheese: 1½ cups 340g
• * Grated parmesan cheese: ¾ cup 85g
• * Fresh basil: 1 bunch chopped, around 30g
• * Garlic: 3 cloves minced
• * Red pepper flakes: ¼ tsp optional

Instructions

• Preheat the oven to 375°F (190°C).
• Slice the eggplants into ¼-inch (0.6 cm) thick rounds. Lay them out on a baking sheet.
• Drizzle the olive oil over the eggplant slices. Season both sides with salt and pepper.
• Bake in the oven for about 20 minutes, or until the slices begin to turn slightly golden.
• While the eggplant is baking, prepare the sauce. In a pan over medium heat, sauté garlic until fragrant. Pour in the tomato sauce, add a pinch of salt, black pepper, and red pepper flakes. Let it simmer for 10 minutes.
• Remove eggplant slices from the oven. Spread a layer of tomato sauce on each slice, then sprinkle a generous amount of mozzarella and parmesan cheese.
• Put the cheesy eggplant slices back into the oven and bake for an additional 20 minutes, or until the cheese is melted and bubbly.
• Once done, sprinkle fresh basil on top before serving.

Notes

TIPS:

1. For an extra crispy base, grill the eggplant slices before baking.
2. To boost flavor, add roasted bell peppers or sun-dried tomatoes to the sauce.
3. The key to a perfect Cheesy Baked Eggplant is to ensure the slices aren’t too thick or too thin.
4. For a vegan version, opt for plant-based cheese alternatives.
5. Letting the Cheesy Baked Eggplant sit for a few minutes after baking helps in soaking up the flavors.

SERVING SUGGESTIONS:

• This dish pairs beautifully with a fresh green salad or garlic bread on the side.
• Consider laying over a bed of cooked quinoa or brown rice for added texture.
• Drizzle with a touch of olive oil or sprinkle some chili flakes for an extra kick.
• Cheesy Baked Eggplant also works wonderfully as a sandwich filling for the next day.