Eggplant (Aubergine) Mozzarella Bake Recipe

Name: Eggplant (Aubergine) Mozzarella Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants, thinly sliced; 1 (15 ounce) can tomato sauce; ½ cup zucchini, finely chopped; ¼ cup onion, finely chopped; 1 medium tomatoes, finely chopped; ½ cup portabella mushroom, finely chopped; ½ cup bell pepper, finely chopped (yellow, green, or red); 2 garlic cloves, minced; ¼ cup minced fresh cilantro; 1 tablespoon italian seasoning; 2 teaspoons red cayenne pepper; 1 cup 2% mozzarella cheese; ¼ cup parmesan cheese; salt and pepper

Servings: persons

2 medium eggplants, thinly sliced
1 (15 ounce) can tomato sauce
½ cup zucchini, finely chopped
¼ cup onion, finely chopped
1 medium tomatoes, finely chopped
½ cup portabella mushroom, finely chopped
½ cup bell pepper, finely chopped (yellow, green, or red)
2 garlic cloves, minced
¼ cup minced fresh cilantro
1 tablespoon italian seasoning
2 teaspoons red cayenne pepper
1 cup 2% mozzarella cheese
¼ cup parmesan cheese
salt and pepper

1
Preheat the oven to 400F and place the eggplant slices on a lightly-greased baking sheet.
2
Bake the eggplant 8-10 minutes on each side, depending on how thinly sliced they are.
3
While the eggplant is baking, combine the zucchini, onion, tomato, portobello mushroom, and bell pepper in a lightly oiled large frying pan.
4
Cook for a few minutes until soft.
5
Pour the tomato sauce over the vegetables, and add the garlic, cilantro, Italian seasoning, red cayenne pepper, and salt and pepper (as much to your liking).
6
Simmer covered on low for a few minutes to let the flavors mix.
7
Pour a thin layer of the tomato sauce mixture in a medium sized (6 x 9 in) greased caserole dish, and layer eggplant over the top.
8
Pour about half the tomato sauce over the eggplant, and finish the layer with half the mozzarella and parmesan cheeses.
9
Repeat with another layer of eggplant, sauce, and cheese.
10
Bake the casserole at 400F for 30 minutes.

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 2 medium eggplants, thinly sliced, 1 (15 ounce) can tomato sauce, ½ cup zucchini, finely chopped, ¼ cup onion, finely chopped, and more.

Yes, Eggplant (Aubergine) Mozzarella Bake 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.

Eggplant (Aubergine) Mozzarella Bake

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