This easy cheesy baked eggplant recipe is made with eggplant, mozzarella cheese, tomato sauce, and fresh basil. A perfect dish for a quick, delicious meal or side that's ready in under an hour!
Why You'll Like This Cheesy Eggplant Recipe
- Great for meatless nights: How do you feel about having meatless days? You can find helpful info here if you're wondering why you want to try them. Going meatless occasionally is a great way to boost your veggie intake.
- Cheese is a great source of protein: Suppose you're worried about not getting enough protein, no need to stress! This cheesy eggplant dish is loaded with shredded mozzarella, giving you a great source of protein. It's a delicious way to enjoy flavorful veggies!
What You'll Need and Tips for Making This Tasty Cheesy Eggplant with Tomato Sauce
Ingredients
- 1 large eggplant
- 2 tbsp salt
- 4 tbsp extra virgin olive oil - You can substitute with avocado or grapeseed oil, but olive oil brings out the Mediterranean flavor in this dish.
- 1 cup jarred tomato sauce - I like basil-flavored tomato sauce, especially ones in glass jars.
- 2 cups shredded mozzarella cheese-For a different taste, swap mozzarella for cheddar, provolone, or a mix of Parmesan. Use a plant-based cheese alternative for a vegan option, and ensure your tomato sauce is vegan-friendly.
- Handful of fresh basil leaves
Steps
- Prep the Eggplant:
- Slice the eggplant into 1 cm thick rounds.
- Sprinkle both sides generously with the 2 tablespoon of salt and let them sit for about 20-25 minutes. This helps to remove excess liquid and reduce bitterness.
- Pat the eggplant slices dry with a paper towel.
- Bake the Eggplant:
- Preheat the oven to 180°C (350°F).
- Arrange the eggplant slices on a baking sheet pan with parchment paper, drizzle with 4 tablespoon of olive oil, and bake for 15 minutes until slightly softened.
- Assemble the Dish:
- In a baking dish, start by spreading a thin layer of tomato sauce at the bottom.
- Arrange a layer of eggplant slices over the sauce.
- Spoon some tomato sauce over the eggplants, sprinkle a portion of mozzarella cheese, and add a few basil leaves.
- Repeat layers, finishing with mozzarella on top.
- Final Bake:
- Increase the oven temperature to 200°C (400°F).
- Bake the assembled casserole dish for 20 minutes until the cheese is bubbly and golden brown.
- Serve:
- Garnish with extra fresh basil leaves, and enjoy your cheesy, flavorful eggplant!
Quick Tip!
For more flavor, add some Parmesan cheese or crushed red pepper flakes on top of the cheesy eggplant before baking it again. This gives the dish a nice kick and extra taste!
Faqs
Wrapping Up
To wrap things up, this cheesy baked eggplant casserole recipe is a simple, tasty option for meatless meals.
It's easy to prepare, freezer-friendly, and packed with flavor. Whether looking for a quick dinner or a meal prep idea, this dish is a perfect go-to main course or a side dish.
Enjoy the mix of veggies, cheese, and fresh basil any night of the week!
I'd love to hear your thoughts and any variations you try in the comments below!
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📖 Recipe
Cheesy Eggplant with Tomato Sauce
This easy cheesy baked eggplant recipe is made with eggplant, mozzarella cheese, tomato sauce, and fresh basil. A perfect dish for a quick, delicious meal or side that's ready in under an hour!
Servings: 4 people
Calories: 335kcal
Pin Recipe
Video
Ingredients
- 1 eggplant large
- 2 tablespoon salt
- 4 tablespoon olive oil extra virgin
- 1 cup tomato sauce in a glass jar
- 2 cups mozzarella cheese shredded
- handful basil leaves fresh
Instructions
- Slice the eggplant into 1 cm thick rounds.
- Sprinkle both sides generously with the 2 tablespoon of salt and let them sit for about 20-25 minutes. This helps to remove excess liquid and reduce bitterness.
- Pat the eggplant slices dry with a paper towel.
- Preheat the oven to 180°C (350°F).
- Arrange the eggplant slices on a baking sheet pan with parchment paper, drizzle with 4 tablespoon of olive oil, and bake for 15 minutes until slightly softened.
- In a baking dish, start by spreading a thin layer of tomato sauce at the bottom.
- Arrange a layer of eggplant slices over the sauce.
- Spoon some tomato sauce over the eggplants, sprinkle a portion of mozzarella cheese, and add a few basil leaves.
- Repeat layers, finishing with mozzarella on top.
- Increase the oven temperature to 200°C (400°F).
- Bake the assembled casserole dish for 20 minutes until the cheese is bubbly and golden brown.
Notes
- These is the nutrition facts for 1 serving of this recipe. Total servings for this recipe: 4 people.
- Refer to the post above for video instructions and other useful information.
- Nutrition information is an estimate and will depend on your specific ingredients.
This recipe is fully vegetarian since it contains no meat products, just vegetables, cheese, and sauce. What can I serve with cheesy baked eggplants?
It pairs well with a fresh salad, garlic bread, or a side of pasta for a more filling meal. Can I freeze leftovers?
Yes, you can freeze this dish! Let it cool, store the leftovers in an airtight container, and freeze for up to 2 months. Reheat in the oven until warmed through. It’s perfect for meal prep!
Nutrition
Calories: 335kcal | Carbohydrates: 11g | Protein: 14g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 44mg | Sodium: 4132mg | Potassium: 488mg | Fiber: 4g | Sugar: 7g | Vitamin A: 670IU | Vitamin C: 7mg | Calcium: 304mg | Iron: 1mg
Tried this recipe?Mention @nenacookssimple or tag #nenacookssimple!
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