My Eggplant Parmesan Bake
A comforting, cheesy, and flavourful eggplant bake for any occasion.
⏱️ 65 min🍽️ Serves 1
🔥 380 kcal💪 18g protein🍚 30g carbs🥑 20g fat🌾 8g fibreper serving
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servings
Ingredients
- 🍆2 large eggplants
- 🫒1 tbsp olive oil
- 🧅1 onion, diced
- 🧄2 cloves garlic, minced
- 🥫400 g canned crushed tomatoes
- 🌿½ cup fresh basil, chopped
- 🧀200 g mozzarella cheese, shredded
- 🧀50 g Parmesan cheese, grated
- 🌿½ tsp dried oregano
- 🧂 salt and black pepper, to taste
Pro tips
- Salting the eggplant is crucial to remove bitterness and excess water, preventing a soggy bake.
- For extra flavor, roast the eggplant instead of baking, or pan-fry them until golden before layering.
- This dish tastes even better the next day, making it perfect for meal prep.
- Serve with a side salad or crusty bread to complete the meal.
Method
- 1Preheat oven to 200°C (390°F). Slice eggplants into 1/2 inch rounds, lightly salt both sides, and let sit for 15 minutes to draw out moisture. Pat dry with paper towels.
- 2Heat olive oil in a large skillet over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
- 3Stir in crushed tomatoes, oregano, salt, and pepper. Bring to a simmer, then reduce heat and cook for 10-15 minutes, allowing sauce to thicken slightly. Stir in fresh basil.
- 4While sauce simmers, arrange eggplant slices on baking sheets. Bake for 15-20 minutes, flipping halfway, until tender and slightly golden.
- 5Spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish. Layer with half of the baked eggplant slices, then half of the mozzarella and Parmesan cheese.
- 6Repeat the layers: remaining eggplant, then remaining sauce, and finally top with the rest of the mozzarella and Parmesan cheese.
- 7Bake for 20-25 minutes, or until the cheese is bubbly and golden brown. Let stand for 5-10 minutes before serving.