This irresistible baked eggplant recipe has become a sensation for good reason. The combination of perfectly seasoned eggplant slices topped with rich tomato sauce, melted mozzarella, and golden Parmesan creates a dish so delicious that it’s guaranteed to become your new obsession. Whether you’re looking for a satisfying vegetarian main course or an impressive side dish, this Mediterranean-inspired recipe delivers restaurant-quality results every time.
Ingredients
For the Eggplant Base:
- 2 large eggplants (about 1 lb/450 g each)
- 2 teaspoons salt (for salting eggplant)
- 3 tablespoons vegetable oil
For the Tomato Sauce:
- 1 medium onion, finely diced
- 2 large tomatoes, diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
For the Cheese Topping:
- 7 oz (200 g) mozzarella cheese, shredded
- 2.5 oz (70 g) Parmesan cheese, grated
- 3 tablespoons breadcrumbs
Step-by-Step Instructions
Preparing the Eggplant
Wash the eggplants and trim off the stems. Cut each eggplant into 1/2-inch (1.25 cm) thick round slices. You should have approximately 12-14 slices total.
Arrange the eggplant slices on a large baking sheet or cutting board and sprinkle both sides generously with salt. Let the eggplant sit for 30 minutes to draw out excess moisture and bitterness. This crucial step ensures your finished dish won’t be watery or bitter.
After 30 minutes, pat the eggplant slices dry with paper towels, removing as much moisture as possible. The salt will have drawn out the bitter juices, leaving you with perfectly prepared eggplant.
Cooking the Eggplant
Preheat your oven to 356°F (180°C). Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, cook the eggplant slices for 3-4 minutes per side until golden brown and tender.
Transfer the cooked eggplant slices to a paper towel-lined plate to remove excess oil. The eggplant should be golden and slightly caramelized on both sides.
Making the Tomato Sauce
In the same skillet, add 2 tablespoons of vegetable oil and heat over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent.
Add the minced garlic to the pan and cook for 1 minute until fragrant. Be careful not to let the garlic burn, as this will create a bitter flavor.
Add the diced tomatoes, salt, and black pepper to the skillet. Cook for 8-10 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens slightly. The sauce should be chunky but well-combined.
Assembling the Dish
Lightly grease a large oval baking dish or 9×13 inch (23×33 cm) rectangular baking dish with vegetable oil. Arrange the cooked eggplant slices in a single layer in the prepared dish, slightly overlapping if necessary.
Spoon the prepared tomato sauce evenly over each eggplant slice, ensuring each piece is well-covered with the flavorful mixture.
Sprinkle the shredded mozzarella cheese evenly over the tomato-topped eggplant slices. Follow with the grated Parmesan cheese, distributing it evenly across the dish.
Finally, sprinkle the breadcrumbs over the entire dish. The breadcrumbs will create a golden, crispy topping that adds wonderful texture contrast to the creamy cheese and tender eggplant.
Final Baking
Bake in the preheated oven at 356°F (180°C) for 30 minutes, or until the cheese is melted, bubbly, and golden brown on top. The eggplant should be completely tender when pierced with a fork.
Allow the dish to rest for 5-10 minutes before serving. This resting time helps the flavors meld together and makes the dish easier to serve.
Nutritional Information
Prep Time: 45 minutes (including salting time)
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 6
Per Serving:
- Calories: 285
- Protein: 14g
- Carbohydrates: 18g
- Fat: 19g
- Fiber: 8g
- Sodium: 745mg
- Calcium: 385mg
- Vitamin C: 12mg
Recipe Variations and Substitutions
Cheese Alternatives
Replace mozzarella with provolone, fontina, or a blend of Italian cheeses for different flavor profiles. For a lighter version, use part-skim mozzarella or reduce the total cheese quantity by one-third.
Herb Enhancements
Add fresh basil leaves between the eggplant and tomato layers, or incorporate dried oregano, thyme, or Italian seasoning into the tomato sauce for additional Mediterranean flavors.
Protein Additions
Transform this into a heartier main course by adding cooked ground turkey, beef, or Italian sausage to the tomato sauce. Alternatively, layer in ricotta cheese mixed with herbs for a lasagna-style variation.
Vegan Modifications
Substitute the mozzarella and Parmesan with dairy-free cheese alternatives, and ensure the breadcrumbs are vegan-friendly. Nutritional yeast can also be sprinkled on top for additional cheesy flavor.
Gluten-Free Option
Replace regular breadcrumbs with gluten-free breadcrumbs, crushed gluten-free crackers, or finely ground nuts for the topping.
Expert Tips for Perfect Results
Choose eggplants that are firm, glossy, and heavy for their size. Avoid eggplants with soft spots, wrinkled skin, or brown areas, as these indicate the vegetable is past its prime.
Don’t skip the salting step, as it’s crucial for removing bitterness and excess moisture. The salt draws out the natural bitter compounds found in eggplant, resulting in a much more pleasant final dish.
When frying the eggplant, ensure your oil is hot enough before adding the slices. The eggplant should sizzle immediately when it hits the pan. This prevents the eggplant from absorbing too much oil.
For extra flavor depth, consider roasting the tomatoes with a drizzle of olive oil and herbs before making the sauce. This concentrates their flavor and adds complexity to the dish.
Storage and Reheating
This baked eggplant dish can be prepared up to one day in advance. Assemble completely but don’t bake, then cover tightly and refrigerate. Add 10-15 minutes to the baking time if cooking from cold.
Leftover portions can be stored in the refrigerator for up to 4 days. Reheat individual servings in the microwave for 2-3 minutes, or reheat the entire dish in a 350°F (175°C) oven for 15-20 minutes.
For freezing, wrap individual portions in aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Serving Suggestions
This versatile eggplant dish works beautifully as a vegetarian main course served with crusty bread and a simple green salad. It also makes an excellent side dish alongside grilled chicken, fish, or lamb.
For a complete Mediterranean meal, serve with roasted vegetables, olives, and a glass of Italian red wine. The dish pairs particularly well with Chianti or Sangiovese.
Frequently Asked Questions
Why is my eggplant bitter even after salting? Bitterness usually results from using older eggplants or not salting them long enough. Choose young, firm eggplants and allow the full 30-minute salting time. Also, ensure you’re patting the slices completely dry after salting.
Can I make this recipe without frying the eggplant first? While frying creates the best texture and flavor, you can brush the eggplant slices with oil and roast them at 400°F (200°C) for 15-20 minutes before assembling the dish. The result will be slightly less rich but still delicious.
How do I prevent the dish from becoming watery? Proper salting and drying of the eggplant is essential. Additionally, cook the tomato sauce until it’s thick and most of the liquid has evaporated. Avoid using canned tomatoes with too much juice.
Can I use different types of eggplant? Yes, you can use Japanese or Italian eggplants, though you may need to adjust the cooking time slightly. Smaller eggplants tend to be less bitter and may require less salting time.
What’s the best way to slice eggplant evenly? Use a sharp knife and aim for consistent 1/2-inch thickness. A mandoline slicer can help achieve perfectly uniform slices if you have one available.
This sensational baked eggplant recipe truly lives up to its reputation as the dish that drives everyone crazy. The combination of perfectly prepared eggplant, rich tomato sauce, and golden melted cheese creates a harmony of flavors and textures that’s simply irresistible. Once you try this recipe, you’ll understand why it’s earned such enthusiastic acclaim and why it’s destined to become a regular feature on your dinner table.