Red, White And Purple Eggplant
A vibrant layered eggplant dish featuring fresh tomatoes, mozzarella, and basil, perfect for vegetarians and those craving hearty, flavorful comfort food with Mediterranean flair.
Ingredients
Instructions
- Wash eggplant, do not peel. Trim stems and cut into 1/4 to 3/8 inch slices. Salt eggplant and drain for 30 minutes.
- Heat 1 or 2 tablespoons of oil and sauté onions on low for 10 minutes in a nonstick skillet.
- Remove onions from pan and pat eggplant dry.
- Brown eggplant slices in remaining oil; season with salt and pepper to taste.
- Spray a 9 x 6-inch (2-quart) dish lightly with Mazola or similar spray.
- Start layering with 1/2 of the sautéed onions, 1/2 tablespoon of basil, 1/2 of the tomatoes, 1/2 of the sliced mozzarella, and 1/2 of hot sauce.
- Repeat the layering process with remaining ingredients.
- Cover the dish and bake at 375°F (190°C) for 40 minutes.
Tips & Substitutions
To reduce bitterness, ensure the eggplant is well-salted and drained before cooking. You can substitute the part-skim mozzarella with a dairy-free cheese for a vegan option or use provolone for a sharper flavor. Adding fresh basil or oregano can enhance the dish's aroma. For a spicier kick, consider incorporating additional hot sauce or red pepper flakes.
Serving Suggestions
Serve this dish warm, garnished with fresh basil for added flavor. It pairs beautifully with a side of Tomato And Red Onion Salad With Goat Cheese for a refreshing contrast. Additionally, crusty bread or a light green salad can complement the richness of the eggplant layers. This dish is also excellent as a main in a vegetarian meal.
Storage & Reheating
Store leftovers 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 until warmed through. Alternatively, you can microwave in short intervals, stirring in between, until heated evenly. Avoid reheating multiple times to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Red, White And Purple Eggplant contains roughly 1033 calories, with 45g protein, 93g carbohydrates, and 55g fat. It is an excellent source of protein (89% of the Daily Value), calcium (82% of the Daily Value), and vitamin A (49% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 different types of eggplant for this recipe?
Yes, you can use various types of eggplant, such as Japanese or Italian eggplant, which may have a milder flavor. Just ensure they are sliced to a similar thickness for even cooking. Each type may impart a slightly different taste and texture, adding interesting variations to the dish.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the layers in advance and assemble them in the dish, then cover and refrigerate. When ready to serve, simply bake as directed, adding an extra 10 minutes to the cooking time if baking straight from the fridge.
What can I serve with Red, White And Purple Eggplant?
This dish pairs well with a variety of sides. Consider serving it alongside New Potatoes In Basil Butter for a hearty meal. A simple green salad or some whole grain bread can also complement the dish nicely, adding freshness to balance the richness of the eggplant.
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).