Baked Eggplants Recipe

Name: Baked Eggplants
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggplants; 3 tablespoons olive oil; 12 ounces mozzarella cheese, sliced thin; 4 slices prosciutto, chopped; 1 tablespoon basil, chopped; 1 tablespoon marjoram, chopped; ⅓ cup parmesan cheese, grated (not canned); 2 tablespoons butter; 2 tablespoons flour; 1 cup milk; salt; pepper; 4 tablespoons olive oil; 1 onion, sliced; 4 garlic cloves, crushed; 14 ounces canned tomatoes, chopped; 1 lb tomatoes, peeled seeded and chopped; 4 tablespoons parsley, chopped; 2 ½ cups vegetable stock; 1 tablespoon sugar; 2 tablespoons lemon juice; ½ cup dry white wine (or additional broth)

Servings: persons

4 eggplants
3 tablespoons olive oil
12 ounces mozzarella cheese, sliced thin
4 slices prosciutto, chopped
1 tablespoon basil, chopped
1 tablespoon marjoram, chopped
⅓ cup parmesan cheese, grated (not canned)
2 tablespoons butter
2 tablespoons flour
1 cup milk
salt
pepper
4 tablespoons olive oil
1 onion, sliced
4 garlic cloves, crushed
14 ounces canned tomatoes, chopped
1 lb tomatoes, peeled seeded and chopped
4 tablespoons parsley, chopped
2 ½ cups vegetable stock
1 tablespoon sugar
2 tablespoons lemon juice
½ cup dry white wine (or additional broth)

1
Begin by making a tomato sauce.
2
Heat the 4 T. olive oil over medium heat.
3
Add onion and garlic and cook until beginning to soften about 5-7 minutes.
4
Add the canned and fresh tomatoes, and the next 5 ingredients (parsley through wine).
5
Simmer for 15-20 minutes, until reduced slightly.
6
Meanwhile, prepare the white sauce (bechamel).
7
Heat the 2T of butter in a skillet over medium heat.
8
After foam has subsided, add 2T flour.
9
Stir continually, and cook 2-3 minutes.
10
Remove from heat and add milk slowly.
11
Return to heat and bring to boil.
12
Mixture will thicken, season with salt and pepper.
13
Thinly slice eggplants lengthwise.
14
Boil in a large saucepan of water for 5 minutes.
15
Drain on paper towels and pat dry.
16
Prepare the casserole: Pour half of the tomato sauce into a greased casserole dish.
17
Cover with half of the eggplants and 1 T olive oil (drizzled).
18
Cover with half the mozzarella, prosciutto, and herbs.
19
Repeat layers.
20
Cover all with Bechamel sauce.
21
Sprinkle with parmesan.
22
Bake at 375 for 35-40 minutes or until golden on top.

875

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 4 eggplants, 3 tablespoons olive oil, 12 ounces mozzarella cheese, sliced thin, 4 slices prosciutto, chopped, and more.

Yes, Baked Eggplants falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Eggplants

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions