Eggplant And Cheese
Creamy eggplant slices layered with melted mozzarella and grated cheese, topped with tomato sauce—rich, comforting, and perfect for cheese lovers and casual family dinners.
Ingredients
Instructions
- Slice eggplant into 1-inch thick slices.
- Salt the eggplant slices and let stand for 1 hour, then rinse to remove excess salt.
- Dredge eggplant slices in flour.
- Fry the floured eggplant slices in oil until golden brown and cooked through.
- Layer fried eggplant slices in a baking dish with beaten eggs, mozzarella cheese, grated cheese, and tomato sauce as desired.
- Bake until cheese is melted and bubbly.
Tips & Substitutions
To enhance flavor, consider adding herbs such as basil or oregano to the tomato sauce. If you're looking for a lighter option, try using whole wheat flour instead of regular flour for dredging. For a creamy texture, mix in ricotta cheese with the mozzarella. You can also use other cheeses like provolone or cheddar for variation.
Serving Suggestions
Serve this dish hot, garnished with fresh basil or parsley for a pop of color. It pairs beautifully with a side of Laban-Cucumber-Yogurt Salad for a refreshing contrast. You can also serve it with crusty bread or a simple green salad to round out the meal. This dish works well as a main course in Mediterranean recipes.
Storage & Reheating
Store leftover eggplant and cheese in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 15-20 minutes or until warmed through. This method helps maintain the texture of the eggplant and cheese without making it soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant And Cheese contains roughly 61 calories, with 3g protein, 4g carbohydrates, and 4g fat. Note that it is relatively high in sodium, at 701mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the eggplant in advance?
Yes, you can slice and salt the eggplant a day ahead. Just store the salted slices in the refrigerator until you're ready to dredge and fry them. This can save time when preparing for a family meal or gathering.
What can I substitute for mozzarella cheese?
If you don't have mozzarella, you can use provolone, gouda, or even a vegan cheese alternative for a dairy-free option. Each cheese will impart a different flavor and texture to the dish, so feel free to experiment.
Is there a way to make this dish gluten-free?
Absolutely! You can substitute the regular flour with a gluten-free all-purpose flour blend or almond flour for dredging the eggplant. Just ensure that all other ingredients are gluten-free to maintain the integrity of the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).