Italian Eggplant
A crispy, cheesy eggplant dish with flavorful tomato sauce, perfect for vegetarians and family dinners, offering a comforting blend of textures and Mediterranean flavors.
Ingredients
Instructions
- Dip eggplant slices in melted butter, then in a mixture of bread crumbs and salt.
- Place the coated eggplant slices on a greased baking sheet.
- Spoon spaghetti sauce with mushrooms on top of each slice.
- Sprinkle with dried oregano and shredded mozzarella cheese.
- Bake in a hot oven at 450°F for 10 to 12 minutes or until done.
Tips & Substitutions
Ensure the eggplant slices are patted dry after salting to remove excess moisture, which helps them crisp up during baking. For a healthier alternative, you can replace butter with olive oil. If you prefer a gluten-free option, use gluten-free bread crumbs. Experiment with different cheeses like Parmesan or provolone for a unique flavor twist.
Serving Suggestions
Serve the Italian eggplant as a delightful appetizer or side dish alongside a fresh salad or garlic bread. It pairs beautifully with angel hair pasta with asparagus, tomatoes for a complete meal. For a more substantial option, consider serving it with Italian recipes like spinach-tofu lasagne or as part of a larger vegetarian spread.
Storage & Reheating
Leftover baked eggplant can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the slices in a preheated oven at 350°F for about 10 minutes or until warmed through. This helps maintain their crispy texture while ensuring they are heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Eggplant contains roughly 326 calories, with 16g protein, 39g carbohydrates, and 14g fat. It is an excellent source of iron (58% of the Daily Value), dietary fiber (48% of the Daily Value), and calcium (48% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 2290mg per serving (100% 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 use fresh herbs instead of dried oregano?
Yes, you can substitute fresh oregano for dried if you prefer a fresher taste. Use about three times the amount of fresh oregano, as it is less concentrated in flavor. Chop it finely and sprinkle it on just before baking to preserve its flavor.
How can I make this recipe vegan?
To make this dish vegan, substitute the butter with a plant-based margarine and use vegan cheese or omit the cheese altogether. You can enhance the flavor by adding nutritional yeast to the sauce or breadcrumbs for a cheesy taste without dairy.
What can I serve with Italian eggplant?
Italian eggplant pairs beautifully with a light pasta dish or a simple green salad. Consider serving it alongside my mother's spaghetti for a classic Italian dinner or with Italian torti bread for a hearty meal. A glass of red wine also complements the flavors wonderfully.
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).