Eggplant Mozzarella
A comforting eggplant and mozzarella bake layered with rich spaghetti sauce, perfect for cheese lovers and vegetable fans seeking a hearty, flavorful meal.
Ingredients
- 1/2 cup chopped green onions ⓘ
- 1/2 cup sliced mushrooms ⓘ
- 1/4 cup water ⓘ
- 2 cups spaghetti sauce
- 1/2 teaspoon salt ⓘ
- 1 small eggplant, peeled and sliced ⓘ
- 1 egg white, slightly beaten ⓘ
- 1 tablespoon water ⓘ
- 1/2 cup all-purpose flour ⓘ
- 1 teaspoon olive oil ⓘ
- 1 cup lowfat cottage cheese ⓘ
- 1 cup shredded Mozzarella cheese ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- In a large saucepan over low heat, cook green onions and sliced mushrooms in 1/4 cup water until tender.
- Add spaghetti sauce; bring to a boil.
- Reduce heat; simmer for 20 to 25 minutes.
- Sprinkle salt over sliced eggplant; set aside to cool for about 10 minutes.
Tips & Substitutions
For a deeper flavor, consider adding garlic or Italian herbs to the sauce while it simmers. If you prefer a gluten-free option, substitute all-purpose flour with almond flour. You can also replace lowfat cottage cheese with ricotta for a creamier texture. To enhance the dish’s presentation, layer the eggplant and cheese in a baking dish like in a classic lasagna.
Serving Suggestions
Serve the Eggplant Mozzarella hot, garnished with fresh basil or parsley for a touch of color. It pairs beautifully with a side salad or crusty garlic bread. For a complete meal, consider serving it alongside a bowl of pasta, perhaps a Fettuccine Alfredo With Noodles, to create a satisfying Italian-themed dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. Alternatively, you can use the microwave for quicker reheating, but be cautious not to overcook it.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant Mozzarella contains roughly 785 calories, with 11g protein, 39g carbohydrates, and 66g fat. It is an excellent source of protein (22% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 2041mg per serving (89% 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 make this dish ahead of time?
Yes, you can prepare the Eggplant Mozzarella in advance. Assemble the layers and cover tightly with plastic wrap or aluminum foil. Refrigerate for up to a day before baking. This allows the flavors to meld beautifully, enhancing the overall taste.
What can I use instead of eggplant?
If you're not a fan of eggplant, zucchini or yellow squash can serve as excellent substitutes. Slice them similarly and prepare them in the same manner. These vegetables will provide a similar texture while giving a different flavor profile to the dish.
Is this recipe suitable for vegetarians?
Absolutely! The Eggplant Mozzarella is a delicious vegetarian dish, featuring hearty vegetables and cheeses that make it satisfying. It's a great option for anyone looking to enjoy flavorful vegetarian recipes without sacrificing taste.
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).