Eggplant With Two Cheeses
Eggplant With Two Cheeses is a savory, comforting dish featuring tender eggplant slices layered with rich tomato sauce, Parmesan, and mozzarella cheeses. Baked to bubbly perfection, it's perfect for cheese lovers and those seeking a hearty vegetarian option with classic Italian flavors.
Ingredients
Instructions
- Mix flour and garlic salt in a shallow dish.
- Coat eggplant slices with the flour mixture.
- Cook coated eggplant in oil over medium heat, turning once, until golden brown.
- Pour half of the tomato sauce into an ungreased 13 1/2 x 9 x 2-inch baking dish.
- Add the cooked eggplant slices over the sauce.
- Sprinkle with Parmesan cheese.
- Pour remaining tomato sauce over the eggplant.
- Sprinkle with oregano and shredded mozzarella cheese.
- Bake uncovered in a 325°F oven until hot and bubbly, about 25 minutes.
Tips & Substitutions
For an extra layer of flavor, consider adding a pinch of red pepper flakes to the flour mixture. You can substitute the eggplant with zucchini or squash if desired. If you want a lighter version, use low-fat mozzarella cheese and a smaller amount of oil. This dish is also great for meal prep—make a larger batch and enjoy throughout the week.
Serving Suggestions
Serve this dish hot, garnished with fresh basil or parsley for added freshness. It pairs beautifully with a side salad or some crusty garlic bread. For a complete meal, consider serving it alongside Stuffed Manicotti Pastas or a light vegetable soup. This vegetarian dish is rich and filling, making it a satisfying option for dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions on medium heat, but be mindful not to overcook the cheese.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant With Two Cheeses contains roughly 535 calories, with 19g protein, 99g carbohydrates, and 6g fat. It is an excellent source of protein (38% of the Daily Value) and iron (34% of the Daily Value), and a good source of dietary fiber and calcium. It also contributes 4g 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 recipe ahead of time?
Yes, you can prepare the eggplant and layer the ingredients in the baking dish a day ahead. Cover and refrigerate until you're ready to bake. Just add a few extra minutes to the baking time if baking straight from the fridge.
What can I use if I don't have Parmesan cheese?
If you don't have Parmesan cheese, you can substitute it with Pecorino Romano for a similar flavor profile. Alternatively, nutritional yeast can provide a cheesy taste for a vegan option. Just be aware that the texture and taste may vary slightly.
Is this dish gluten-free?
This specific recipe is not gluten-free due to the flour used for coating the eggplant. However, you can easily make it gluten-free by using a gluten-free flour blend or cornstarch instead of regular flour. Enjoy the same delicious flavors without the gluten!
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).