If you're looking for a comforting, flavorful dish that showcases the beautiful bounty of eggplant, this Hearty Eggplant Bake is just the ticket. It's a perfect marriage of tender eggplant, savory tomato sauce, and gooey cheese that promises satisfaction with every bite.
Eggplants are the star of the show, offering a lovely, meaty texture that absorbs flavors beautifully. Make sure to choose firm, glossy eggplants for the best results. Olive oil lends richness and helps in sautéing, while also ensuring the eggplant slices don't stick. Onion and garlic form the aromatic base of the sauce, adding depth and flavor. Tomato sauce provides the essential saucy goodness that ties everything together with its tangy sweetness. Herbs like oregano and basil bring an Italian flair to the dish, while black pepper and salt season it perfectly. Mozzarella cheese melts beautifully, creating that gooey factor, and Parmesan cheese adds a nutty, salty kick. Finally, breadcrumbs offer a crispy, golden finish that contrasts nicely with the soft eggplant layers.
This Hearty Eggplant Bake pairs beautifully with a fresh green salad tossed in a light vinaigrette, balancing the richness of the bake. You might also consider serving it alongside a crusty loaf of bread to mop up that delicious sauce, or a simple pasta dish if you're aiming for a more robust meal.
First things first, preheat your oven to 375°F (190°C). You want it hot and ready once the prep is done. Slice your eggplants into 1/4-inch rounds, and sprinkle them with a bit of salt. This step helps draw out the moisture, which is crucial for avoiding soggy layers later. Let them sit while you work on the sauce.
In a skillet, heat up the olive oil over medium heat. Add in the chopped onion and minced garlic, sautéing until they're translucent and your kitchen smells heavenly. Next, pour in the tomato sauce, and stir in the dried oregano, basil, black pepper, and salt. Let this simmer for about 10 minutes, allowing the flavors to meld beautifully.
While your sauce is simmering, pat the eggplant slices dry with a paper towel to remove the excess moisture. Now, it's time to layer! In a greased baking dish, spread out half of your eggplant slices. Pour half of the tomato sauce mixture over this layer, spreading it evenly. Sprinkle half of the mozzarella and Parmesan cheeses on top.
Repeat with the remaining eggplant, sauce, and cheeses. Then, for that delightful crunch, sprinkle breadcrumbs over the top layer. Pop it in the oven and bake for about 30 minutes. You'll know it's ready when it's bubbly and the top is golden brown. Let it cool for about 10 minutes before serving, which helps it set a little and makes serving easier.
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