This cheesy eggplant bake is a nutritious nuts-free side dish made with delicious ingredients like eggplants, eggs, breadcrumbs, olive oil, spaghetti sauce and mozzarella and parmesan cheeses.
Special diets: Vegetarian | nuts-free |
️Allergens: eggs | not vegan | lactose | gluten | soy |
⏱ 73 mins – easy
🍽 4 servings – 674 kcal per serving
- ½ tsp salt
- 1 cooking spray
- 1 eggplant
- 2 eggs
- 1½ cup breadcrumbs
- ¼ cup olive oil
- 3 cups spaghetti sauce
- ½ lb mozzarella cheese
- ⅓ cup Parmesan cheese
- 1 knife
- 1 skillet pan
- 1 grater
- 1 tongs
- 1 colander
- 1 oven
- 1 tea towel
- 1 paper towel
- 1 platter
- 1 slotted spoon
- 1 baking dish
- 1 bowl
- 1 whisk
- 1 plate
Shred mozzarella and parmesan cheese with a grater.
Destalk an eggplant and slice it.
Sprinkle salt over the eggplant slices in a colander and set it aside for 30 minutes.
Rinse and drain eggplants in the colander.
Transfer drained eggplants to a kitchen towel and pat-dry them.
Crack eggs in a bowl and whisk.
Put breadcrumbs on a plate.
Dip eggplant slices in the eggs mixture.
Coat the eggplant slices with breadcrumbs.
Heat olive oil in a skillet pan. Transfer the breaded eggplants to it and cook for 2 minutes.
Flip the eggplants with tongs.
Cook for 2 more minutes.
Line a plate with paper towels.
When eggplants are browned turn off the heat.
Transfer eggplants to paper towel with a slotted spoon.
Preheat the oven to 350°F for 12-15 minutes.
Spray a baking dish with cooking spray and transfer half of the fried eggplants to it. Spread half of the spaghetti sauce over the eggplants and scatter half of each cheese over it. Repeat this process with the remaining ingredients, then put the dish in the oven and bake for 20 minutes.
Turn off the heat and take the dish out of the oven.
It’s ready to be served !