Eggplant Aubergine Romano

Elevate your dinner menu with the irresistible Eggplant Aubergine Romano—a comforting, cheesy baked dish that blends tender, golden-baked eggplant slices with a rich, herb-infused tomato sauce. Perfect for vegetarians or anyone who loves Italian-inspired flavors, this dish layers roasted eggplant with melty mozzarella, sharp Parmesan, and fragrant garlic for a harmony of textures and tastes. The addition of dried basil, oregano, and a touch of red pepper flakes adds a depth of flavor that’s both savory and satisfying. Garnished with fresh parsley, this hearty casserole is easy to prepare and ideal for a cozy family dinner or an impressive weekend feast. Ready in just over an hour, it’s a delicious and wholesome way to enjoy a classic Mediterranean staple.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 medium Eggplant (aubergine)
• 1 tablespoon Salt
• 3 tablespoons Olive oil
• 3 pieces Garlic cloves (minced)
• 2 cups Canned crushed tomatoes
• 2 tablespoons Tomato paste
• 1 teaspoon Dried basil
• 1 teaspoon Dried oregano
• 0.5 teaspoon Crushed red pepper flakes (optional)
• 1 teaspoon Sugar
• 2 cups Mozzarella cheese (shredded)
• 0.5 cups Parmesan cheese (grated)
• 2 tablespoons Fresh parsley (chopped for garnish)
• 0.25 teaspoon Black pepper

Directions

Step 1

Slice the eggplants into 1/2-inch thick rounds and sprinkle both sides with 1 tablespoon of salt. Let them sit for 20 minutes to draw out excess water.

Step 2

Rinse the eggplant slices under cold water to remove the salt and pat dry with a clean towel.

Step 3

Preheat your oven to 375°F (190°C). Lightly grease a large baking dish with olive oil or cooking spray.

Step 4

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Step 5

Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, crushed red pepper flakes (if using), sugar, and black pepper. Simmer the sauce for 10-15 minutes, stirring occasionally.

Step 6

Brush each eggplant slice lightly with olive oil and place them in a single layer on a baking sheet. Bake in the preheated oven for 15 minutes, flipping them halfway through, until tender and slightly golden.

Step 7

Spread a thin layer of the prepared tomato sauce across the bottom of the greased baking dish. Arrange a single layer of baked eggplant slices over the sauce.

Step 8

Top the eggplant layer with more tomato sauce, followed by a sprinkle of mozzarella and Parmesan cheese. Repeat the layering process until all the ingredients are used, finishing with a generous layer of cheese on top.

Step 9

Cover the dish with aluminum foil and bake in the oven at 375°F (190°C) for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.

Step 10

Let the Eggplant Aubergine Romano cool for 5-10 minutes. Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	1536.1 grams (1536.1g)

Amount per serving	% Daily Value*
Calories	1895

Total Fat 125.90g	161%
Saturated Fat 56.20g	281%
Polyunsaturated Fat 4.00g
Cholesterol 271mg	90%
Sodium 10937mg	476%
Total Carbohydrate 91.70g	33%
Dietary Fiber 29.00g	104%
Total Sugars 49.50g
Protein 107.60g	215%

Vitamin D 0IU	0%
Calcium 2684mg	206%
Iron 10mg	53%
Potassium 3684mg	78%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.7%

Protein: 22.3%

Carbs: 19.0%