Eggplant Tomato Deluxe

Indulge in the comforting layers of "Eggplant Tomato Deluxe," a hearty and flavorful baked dish that combines tender roasted eggplant, a rich homemade tomato sauce, and gooey melted mozzarella with a golden breadcrumb topping. This vegetarian delight is elevated with aromatic garlic, fresh basil, and a hint of oregano, making it the perfect entrée for weeknight dinners or special occasions. Ready in just under an hour, this recipe is not only a feast for the senses but also effortlessly easy to prepare, featuring wholesome ingredients like olive oil, crushed tomatoes, and two types of cheese for maximum savoriness. Serve warm with a crisp side salad or crusty bread, and savor every bite of this Mediterranean-inspired masterpiece.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium eggplant
• 3 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 garlic cloves
• 1 medium onion
• 1 28-ounce can crushed tomatoes
• 1 teaspoon dried oregano
• 0.25 cup fresh basil
• 1 cup, shredded mozzarella cheese
• 0.5 cup, grated parmesan cheese
• 0.5 cup breadcrumbs

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice the eggplants into 1/4-inch thick rounds. Place them on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Step 3

Roast the eggplant slices in the oven for 20 minutes, flipping halfway through, until tender and golden brown.

Step 4

While the eggplant roasts, prepare the tomato sauce. Mince the garlic and finely chop the onion.

Step 5

Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the onion and sauté until translucent, about 3-4 minutes.

Step 6

Add the minced garlic and cook for an additional minute until fragrant.

Step 7

Stir in the crushed tomatoes, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the dried oregano. Simmer for 10 minutes, stirring occasionally.

Step 8

Chop the fresh basil and stir half of it into the sauce. Reserve the other half for garnish.

Step 9

In an oven-safe dish, layer the roasted eggplant slices, tomato sauce, shredded mozzarella, and grated parmesan. Repeat the layers until all ingredients are used, finishing with a layer of cheese.

Step 10

Sprinkle breadcrumbs over the top for an added crunch.

Step 11

Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly.

Step 12

Garnish with the remaining fresh basil before serving.

Nutrition Facts

Serving size	2135.5 grams (2135.5g)

Amount per serving	% Daily Value*
Calories	1613

Total Fat 86.00g	110%
Saturated Fat 29.60g	148%
Polyunsaturated Fat 5.60g
Cholesterol 118mg	39%
Sodium 5554mg	241%
Total Carbohydrate 161.70g	59%
Dietary Fiber 44.10g	158%
Total Sugars 70.70g
Protein 69.50g	139%

Vitamin D 18IU	91%
Calcium 1546mg	119%
Iron 11mg	63%
Potassium 4352mg	93%

*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: 45.6%

Protein: 16.4%

Carbs: 38.1%