If you’re looking for a delicious vegetarian dish that’s hearty and satisfying, look no further than Baked Eggplant with Tomato Sauce and Mozzarella. This delightful recipe combines tender slices of eggplant with a zesty tomato sauce and gooey mozzarella for a meal that’s sure to please everyone at your table. Perfect for a weeknight dinner or as an impressive dish for guests, this baked eggplant recipe is rich in flavor and nutrition.
Ingredients:
- 2 medium eggplants (about 500g each)
- 1 tablespoon salt
- 3 cloves minced garlic
- 2 tablespoons chopped fresh herbs (such as basil or parsley)
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon mixed ground pepper
- 3 tablespoons vegetable oil
- 150g tomato sauce
- Salt to taste
- 1 teaspoon herbs de Provence
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 clove minced garlic
- 100g grated mozzarella
- 2 tablespoons vegetable oil (for topping)
- 3 tablespoons breadcrumbs
Directions:
- Preheat your oven to 180°C (350°F).
- Rinse the eggplants thoroughly and slice them into 1 cm thick pieces.
- Place the eggplant slices in a bowl of salted water and let them soak for 10-15 minutes to remove bitterness.
- In a mixing bowl, combine the minced garlic, fresh herbs, salt, paprika, oregano, and mixed ground pepper to create a flavorful spice mix.
- After soaking, drain and pat the eggplant slices dry using paper towels. Brush both sides of the slices with vegetable oil and season with the spice mixture.
- Arrange the eggplant slices in a single layer on a baking sheet lined with parchment paper. Cover them with another sheet of parchment and bake for 30 minutes to soften them.
- While the eggplant is baking, prepare the tomato sauce. In a bowl, mix the tomato sauce with additional salt, herbs de Provence, paprika, black pepper, and one clove of minced garlic.
- Grease a rectangular baking dish (approximately 20×30 cm) with a bit of vegetable oil.
- Once the eggplant slices are done baking, arrange them overlapping in the greased pan.
- Pour the prepared tomato sauce evenly over the eggplant, then sprinkle the grated mozzarella on top. Drizzle with any remaining vegetable oil and sprinkle breadcrumbs over the cheese.
- Return the dish to the oven and bake for an additional 15 minutes, or until the top is golden brown and bubbly.
- After removing from the oven, let the dish stand for 5 minutes before serving to allow the flavors to meld.
Nutritional Information and Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
- Servings: 4
Nutritional information per serving:
- Calories: 220
- Protein: 8g
- Carbohydrates: 18g
- Fat: 14g
- Fiber: 5g
Cooking Tips and Tricks
- Choose Fresh Eggplants: Look for eggplants that are firm with smooth, shiny skin. Avoid any that have blemishes or are overly soft as they may be overripe.
- Enhance the Flavor: For a deeper flavor, you can roast the garlic before mixing it with the tomato sauce. This adds a subtle sweetness to the sauce.
- Crispier Topping: If you prefer a crunchier topping, broil the dish for the last 2-3 minutes of baking. Just keep a close eye on it to prevent burning.
Possible Variations
- Cheese Substitutions: Swap out mozzarella for other cheeses like ricotta or feta for a different flavor profile. You could also add layers of parmesan for an extra cheesy experience.
- Additional Vegetables: Incorporate layers of spinach, zucchini, or bell peppers for added nutrition and a burst of color. Simply sauté them lightly before layering them with the eggplant.
With its rich flavors and satisfying textures, Baked Eggplant with Tomato Sauce and Mozzarella is a versatile dish perfect for any meal. Whether you stick to the classic recipe or make your own variations, this dish is sure to impress!