Eggplant Bake
Eggplant Bake is a savory, cheesy dish featuring tender eggplant pieces coated in seasoned bread crumbs and topped with rich tomato sauce and Parmesan cheese. Perfect for vegetarians or as a comforting side, it combines crispy textures with flavorful, aromatic toppings for a satisfying meal.
Ingredients
Instructions
- Preheat the oven to 400°F (200°C).
- Mix the bread crumbs, oregano, and garlic in a bowl.
- Dip the eggplant pieces in melted butter, then coat with the crumb mixture.
- Arrange the coated eggplant pieces in a single layer on a sprayed jelly roll pan.
- Spread the tomato sauce evenly over the eggplant.
- Sprinkle grated Parmesan cheese on top.
- Bake for 20 to 30 minutes until golden and bubbly.
Tips & Substitutions
For a crispier texture, try using panko breadcrumbs instead of fine dry bread crumbs. If you're short on time, you can substitute the eggplant with zucchini or squash. Adding fresh herbs like basil or thyme can elevate the flavor. Consider incorporating a layer of sautéed mushrooms for added depth, similar to those found in Mediterranean recipes.
Serving Suggestions
This eggplant bake pairs wonderfully with a fresh side salad or a serving of garlic bread for a complete meal. For a heartier option, serve it alongside a Quick Pasta Dish. You can also top it with a dollop of yogurt dressing for a refreshing contrast. It makes a delightful vegetarian main course or a side dish at gatherings.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the eggplant bake in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions, though the texture may be less crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant Bake contains roughly 574 calories, with 5g protein, 30g carbohydrates, and 51g fat. It is an excellent source of iron (55% of the Daily Value), dietary fiber (42% of the Daily Value), and calcium (31% of the Daily Value), and a good source of protein. It also contributes 12g of dietary fiber toward your daily target.
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 make this dish ahead of time?
Yes, you can prepare the eggplant bake a day in advance. Simply follow the recipe up to the baking step, cover it tightly, and refrigerate. When ready to serve, bake it straight from the fridge, adding a few extra minutes to the cooking time to ensure it's heated through.
Is there a way to make this recipe gluten-free?
Absolutely! You can substitute the fine dry bread crumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Just ensure that any other packaged ingredients, like the tomato sauce, are also labeled gluten-free to keep the dish safe for those with gluten sensitivities.
Can I add other vegetables to this recipe?
Certainly! You can mix in other vegetables such as sliced bell peppers, zucchini, or mushrooms. Layer them with the eggplant for added variety and nutrition. Just be sure to adjust the baking time as needed to ensure all vegetables cook evenly.
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).