Eggplant Cheese Bake

creative.chef's picture

Sep. 19, 2011


Eggplants 1 1/4 Pound
Flour 2 Tablespoon
Oil 1 Tablespoon
Small onion 1
Canned tomatoes 16 Ounce (1 can)
Dried basil 1/2 Teaspoon
Mozzarella cheese 1/2 Pound
Grated parmesan cheese 3/4 Cup (12 tbs)



1) Remove stalks from eggplant and cut 'lengthwise in 1/2 inch thick slices.

2) Sprinkle with salt.

3) Leave for 1 hour, then rinse and pat dry.

4) Coat with flour.

5) Preheat the oven to 350°.

6) Peel and finely chop onion.


7) Heat oil in a large skillet and fry eggplant slices on both sides till golden.

8) Drain on paper towels and keep warm.

9) Fry till transparent, adding more oil to pan if necessary.

10) Mash tomatoes and juice and add to pan with seasoning.

11) Cook for 10 minutes.

12) Stir in basil and simmer for a further 5 minutes.

13) Place a layer of eggplant in boiled ovenproof dish.

14) Cover with slices of Mozzarella and spoon on a little tomato sauce.

15) Sprinkle with Parmesan and a pinch of salt.

16) Repeat layering, ending with Parmesan.

17) Sprinkle a little oil over surface and bake for 15 minutes or until top begins to brown.


18) Serve the cheesy eggplant as main dish.

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 1640Calories from Fat 836

 % Daily Value*

Total Fat 95 g146.2%

Saturated Fat 48 g240%

Trans Fat 0 g


Sodium 3472 mg144.67%

Total Carbohydrates 105 g35%

Dietary Fiber 29 g116%

Sugars 18 g

Protein 103 g206%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet