Nutrition Facts for Eggplant baked with tomato

Eggplant Baked with Tomato

Indulge in the comforting flavors of Mediterranean-inspired cuisine with this Eggplant Baked with Tomato recipe. Perfectly roasted layers of tender eggplant are paired with a rich, herb-infused tomato sauce and blanketed in a gooey duo of parmesan and mozzarella cheeses. Enhanced with garlic, oregano, and a touch of sugar for balance, this dish is baked to golden perfection and finished with fragrant fresh basil. Ideal as a hearty vegetarian main course or a crowd-pleasing side dish, this recipe requires just 15 minutes of prep time and delivers wholesome, rustic flavors in every bite. Whether you're looking for a satisfying meal or a creative way to enjoy fresh eggplant, this bake is guaranteed to become a family favorite.

Nutriscore Rating: 78/100
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Image of Eggplant Baked with Tomato
Prep Time:15 mins
Cook Time:40 mins
Total Time:55 mins
Servings: 4

Ingredients

  • 2 medium eggplant
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 4 medium tomatoes
  • 3 pieces garlic cloves
  • 1 teaspoon dried oregano
  • 0.5 teaspoon sugar
  • 0.5 cup parmesan cheese
  • 1 cup mozzarella cheese
  • 6 pieces fresh basil leaves

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the eggplants into 1/4-inch thick rounds and sprinkle with 1/2 teaspoon of salt on both sides. Let them sit for 10 minutes to release excess moisture.

Step 3

Meanwhile, prepare the tomato sauce. Dice the tomatoes finely. Heat 2 tablespoons of olive oil in a pan over medium heat. Sauté the minced garlic for 1 minute until fragrant, then add the diced tomatoes.

Step 4

Season the tomato mixture with 1/2 teaspoon of salt, black pepper, oregano, and sugar. Cook for 10-12 minutes, stirring occasionally, until the sauce thickens. Remove from heat.

Step 5

Pat the eggplant slices dry with a paper towel to remove the moisture and excess salt. Brush both sides of the slices with the remaining 2 tablespoons of olive oil.

Step 6

In a large oven-safe dish, layer half of the eggplant slices. Spread half of the tomato sauce over them, then sprinkle with half of the parmesan cheese and half of the mozzarella cheese.

Step 7

Repeat the layering with the remaining eggplant slices, tomato sauce, and cheeses.

Step 8

Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.

Step 9

Garnish with fresh basil leaves before serving.

Step 10

Serve hot as a side dish or a vegetarian main course. Enjoy!

Nutrition Facts

Serving size 1647.8 grams (1647.8g)
Amount per serving % Daily Value*
Calories 1406
Total Fat 96.70g 124%
Saturated Fat 31.30g 157%
Polyunsaturated Fat 7.30g
Cholesterol 118mg 39%
Sodium 4657mg 202%
Total Carbohydrate 90.10g 33%
Dietary Fiber 35.90g 128%
Total Sugars 51.70g
Protein 57.30g 115%
Vitamin D 18IU 91%
Calcium 1402mg 108%
Iron 5mg 25%
Potassium 3554mg 76%
*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: 59.6%
Protein: 15.7%
Carbs: 24.7%