Layered Eggplant and Cheese Bake
This Layered Eggplant and Cheese Bake is a delicious, hearty dish that combines tender roasted eggplant, a rich and flavorful meat sauce, and gooey melted cheese. It’s a perfect low-carb alternative to lasagna while still being packed with bold flavors. Whether served as a main dish or a side, this recipe is sure to impress!
⏳ Total Time: ~50 minutes
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients:
For the Eggplant:
2 large eggplants, sliced lengthwise into ¼-inch thick strips
2 tbsp olive oil
Salt & black pepper, to taste
For the Meat Sauce:
1 lb ground beef or lamb
1 small onion, finely chopped
2 cloves garlic, minced
1 small bell pepper, diced
1 tsp dried oregano
1 tsp dried basil
½ tsp paprika
1 cup crushed tomatoes
1 tbsp tomato paste
Salt & pepper, to taste
For the Cheese Layer:
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
Fresh parsley or cilantro for garnish
Instructions:
Prepare the Eggplant:
Preheat oven to 375°F (190°C).
Brush both sides of the eggplant slices with olive oil and season with salt & pepper.
Arrange on a baking sheet and roast for 15-20 minutes until tender. Set aside.
Make the Meat Sauce:
In a pan over medium heat, sauté onions and garlic until fragrant.
Add ground meat, breaking it apart, and cook until browned.
Stir in bell pepper, oregano, basil, and paprika.
Add crushed tomatoes, tomato paste, salt, and pepper. Simmer for 10-15 minutes until thickened.
Assemble the Layers:
In a baking dish, spread a thin layer of meat sauce.
Add a layer of roasted eggplant slices.
Sprinkle some mozzarella and Parmesan cheese.
Repeat layers until all ingredients are used, finishing with cheese on top.
Bake:
Bake uncovered for 20-25 minutes or until cheese is melted and bubbly.
Serve:
Garnish with fresh parsley or cilantro.
Let it rest for 5 minutes before slicing and serving.
FAQs
Q: How do I prevent the eggplant from becoming soggy?
A: Lightly salt the eggplant slices and let them sit for 15-20 minutes before roasting. This draws out excess moisture and helps them stay firm. Pat them dry before baking.
Q: Can I make this dish vegetarian?
A: Yes! Replace the ground meat with sautéed mushrooms, lentils, or crumbled tofu for a plant-based version.
Q: What cheese works best for this recipe?
A: Mozzarella and Parmesan provide a great balance of gooeyness and sharp flavor, but you can also use cheddar, Gruyère, or feta for variety.
Q: Can I make this ahead of time?
A: Absolutely! Assemble the dish and refrigerate it overnight. When ready to eat, bake as directed. It also freezes well for up to 2 months.
Q: What can I serve with this dish?
A: A fresh green salad, garlic bread, or a side of quinoa or rice complements this dish perfectly.
Layered Eggplant and Cheese Bake – Nutrition Information (Per Serving, Approx. 6 Servings)
Calories: ~320 kcal
Protein: ~22g
Carbohydrates: ~15g
Fiber: ~5g
Sugars: ~7g
Fats: ~20g
Saturated Fat: ~8g
Cholesterol: ~55mg
Sodium: ~450mg
Calcium: ~200mg
Iron: ~3mg
Note: Nutrition values may vary based on ingredients used. For a lighter version, use lean ground turkey, reduce cheese, or substitute with plant-based cheese.