Easy Baked Eggplant with Tomato Sauce & Mozzarella Recipe

Name: Easy Baked Eggplant with Tomato Sauce & Mozzarella Recipe
Prep time: 55 min
Cook time: 55 min
Total time: 110 min
Yield: 6
Cuisine: Italian
Ingredients: 5 Eggplants; Flour (for coating); Oil (for frying); 450 grams Crushed tomatoes (for the sauce); 5 cloves Garlic (crushed, for the sauce); 5 Fresh basil leaves (for the sauce); 1/2 teaspoon Sugar (for the sauce); Salt (to taste, for the sauce); Pepper (to taste, for the sauce); 1/2 cup Water (for the sauce); 500 grams Mozzarella cheese (grated, for assembly); Basil leaves (for garnish)

Learn how to make delicious baked eggplant with savory tomato sauce and melted mozzarella cheese. This easy recipe provides step-by-step instructions for a perfect comforting meal.

#Eggplant

#Baked

#Mozzarella

#Tomato Sauce

#Vegetarian

#Easy Recipe

#Comfort Food

Sliced Eggplant

Recipe Information

55m

Prep Time

55m

Cook Time

1h 50m

Total Time

Servings

Medium

Italian

Hebrew

Nutrition (per serving)

300

Calories

15g

Protein

25g

Carbs

18g

Fat

Fried Eggplant Slices

Ingredients

Servings: 6

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Layered Dish Before Baking

Instructions

0/5 completed

1
Cut the eggplants into slices about 1 cm thick. Sprinkle a little salt on each slice and place in a colander for 30 minutes to remove bitterness. Dry well with paper towels.
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35m
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Cut the eggplants into slices about 1 cm thick. Sprinkle a little salt on each slice and place in a colander for 30 minutes to remove bitterness. Dry well with paper towels.
35m
Don't skip the salting step; it significantly improves flavor and texture.
2
Coat each eggplant slice lightly in flour. Heat oil in a pan and fry the eggplant slices until golden brown on both sides. Set aside on paper towels to drain excess oil.
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15m
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Coat each eggplant slice lightly in flour. Heat oil in a pan and fry the eggplant slices until golden brown on both sides. Set aside on paper towels to drain excess oil.
15m
Don't overcrowd the pan; fry in batches for even browning.

3
In a saucepan, combine crushed tomatoes, crushed garlic, fresh basil leaves, sugar, salt, pepper, and water. Bring to a simmer and cook for 10-15 minutes until the sauce thickens slightly.
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15m
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In a saucepan, combine crushed tomatoes, crushed garlic, fresh basil leaves, sugar, salt, pepper, and water. Bring to a simmer and cook for 10-15 minutes until the sauce thickens slightly.
15m
Adjust seasoning to your taste after simmering.
4
Preheat oven to 180°C (350°F). In an oven-safe dish, spread a thin layer of tomato sauce. Arrange a layer of fried eggplant slices, top with more sauce, and sprinkle generously with grated mozzarella cheese. Repeat layers, ending with mozzarella cheese on top.
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10m
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Preheat oven to 180°C (350°F). In an oven-safe dish, spread a thin layer of tomato sauce. Arrange a layer of fried eggplant slices, top with more sauce, and sprinkle generously with grated mozzarella cheese. Repeat layers, ending with mozzarella cheese on top.
10m
Ensure a good amount of mozzarella on top for a beautiful golden crust.
5
Bake in the preheated oven for 20-25 minutes, or until the mozzarella is melted and golden brown and the sauce is bubbling. Garnish with fresh basil leaves before serving.
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25m
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Bake in the preheated oven for 20-25 minutes, or until the mozzarella is melted and golden brown and the sauce is bubbling. Garnish with fresh basil leaves before serving.
25m
Let it rest for a few minutes after baking for easier serving.