Ingredients
Scale
- 3 medium eggplants, sliced 1/4-inch thick
- 3 cups tomato sauce or diced ripe tomatoes
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- 1 tablespoon fresh oregano, chopped (or 1 tsp dried)
- 3 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Optional: 1/2 cup breadcrumbs for topping
Instructions
- Salt the eggplant slices and let rest for 20 minutes, then pat dry.
- Preheat oven to 375°F (190°C). Brush eggplant slices with olive oil and roast for 15-20 minutes, flipping once.
- In a skillet, sauté onions and garlic until soft, add tomatoes and herbs, season and simmer 10 minutes.
- Layer tomato sauce, eggplant slices, mozzarella, and Parmesan in a baking dish. Repeat layers finishing with cheese.
- Optional: Sprinkle breadcrumbs on top. Cover with foil and bake 25 minutes. Remove foil and bake 15-20 minutes until golden.
- Let rest 10 minutes before serving.
Notes
- For extra creaminess, add ricotta or béchamel between layers. Use fresh herbs for best flavor. Avoid overcrowding layers for even cooking.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish / Side Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg