Roman Eggplant
Roman Eggplant features tender slices of eggplant baked with flavorful tomato sauce, cheese, and herbs, offering a savory, cheesy dish perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Peel the eggplant and cut it into 1/2-inch slices.
- Dip each slice in melted butter or margarine, then in a mixture of fine dry breadcrumbs and salt.
- Place the coated eggplant slices on a greased baking dish.
- Spoon spaghetti sauce with mushrooms evenly over each slice.
- Sprinkle crushed oregano leaves and shredded cheese on top.
- Bake at 450°F for 10 to 12 minutes until done.
Tips & Substitutions
For a lighter version, consider using olive oil instead of melted butter or margarine. You can also substitute the sharp cheese with a lower-fat cheese or even a dairy-free alternative if needed. If you want to add more flavor, try sprinkling some garlic powder or using seasoned breadcrumbs. Make sure to salt the eggplant slices and let them sit for about 30 minutes before cooking to reduce bitterness.
Serving Suggestions
This Roman Eggplant pairs beautifully with a side of garlic bread or a fresh green salad dressed with a light vinaigrette. For a heartier meal, serve it alongside Greek Lasagna (Pasticho) or Mediterranean recipes featuring grains like quinoa or couscous. You can also top it with a dollop of aioli sauce for an extra layer of flavor.
Storage & Reheating
Leftover Roman 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 10-15 minutes until warmed through. You can also microwave them, but this may result in a softer texture. Enjoy them as is, or add them to a salad for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Roman Eggplant contains roughly 472 calories, with 20g protein, 49g carbohydrates, and 24g fat. It is an excellent source of iron (63% of the Daily Value), calcium (60% of the Daily Value), and dietary fiber (46% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 2391mg per serving (104% 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 other vegetables instead of eggplant?
Absolutely! This recipe works well with zucchini or even portobello mushrooms. Just slice them similarly and follow the same coating and baking instructions. The cooking time may vary slightly depending on the vegetable used, so keep an eye on them as they bake.
Is it necessary to peel the eggplant?
Peeling the eggplant is not strictly necessary, but it does help reduce bitterness and improve texture. If you prefer a heartier bite, you can leave the skin on. Just make sure to wash it thoroughly and adjust the baking time if needed, as skin-on eggplant may take slightly longer to cook.
Can I make this dish ahead of time?
Yes, you can prepare the eggplant slices and coat them with breadcrumbs ahead of time. Store them in the refrigerator for up to a day before baking. Just remember to add the spaghetti sauce and cheese right before baking to maintain the best texture and flavor.
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).