This baked eggplant dish is a delightful combination of tender roasted eggplant slices layered with a savory tomato sauce and topped with melted cheese. It’s a comforting, flavorful meal that’s perfect for vegetarians or anyone looking to add more vegetables to their diet. Serve it as a main course or a side dish, and enjoy the richness of Mediterranean flavors.
★Ingredients
2 tablespoons olive oil
2 large eggplants
2 garlic cloves, minced
1 onion, finely chopped
2 large tomatoes, chopped (or 1 can diced tomatoes)
1 bell pepper, diced
1/2 teaspoon dried basil
Salt and pepper, to taste
1/2 cup shredded mozzarella cheese
Fresh parsley, for garnish
1/2 teaspoon dried oregano
★Instructions
Prepare the Eggplant: Slice the eggplants into thick rounds. Sprinkle with a little salt and set aside for 10 minutes to remove excess moisture. Pat them dry with a paper towel.
Cook the Tomato Sauce: In a large pan, heat the olive oil over medium heat. Add the onion, garlic, and bell pepper. Sauté until softened. Add the tomatoes, salt, pepper, basil, and oregano. Let it cook for about 10-15 minutes, or until the sauce thickens.
Assemble the Layers: Preheat your oven to 180°C (350°F). Arrange half of the eggplant slices in a baking dish, top with a layer of tomato sauce, and sprinkle some mozzarella cheese. Place another layer of eggplant slices on top, add more tomato sauce, and finish with a generous amount of cheese.
Bake: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is golden and bubbly.
Serve: Garnish with fresh parsley and serve hot.
Enjoy!