Description
Cheesy, refreshing, light and flavorful baked eggplant in a basil tomato sauce. Make it extra healthy by tossing it with quinoa. Enjoy!
Ingredients
Units
Scale
- 1 1/2 cups shredded Mozzarella cheese
- 1 cup finely chopped red onion
- 1 can tomato sauce (15 oz)
- 4 large cloves of garlic, minced
- 1/4 cup finely chopped fresh basil
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 1/2 teaspoons sugar
- 2 Chinese eggplants (about 1 lbs)
Instructions
- For the sauce, except for eggplants and Mozzarella cheese, mix the rest of the ingredients and seasonings in a large bowl. Add more sea salt, ground black pepper or sugar if necessary. (As for basil, I can image that 1 tablespoon of dried basil to work totally fine for the sauce instead of fresh basil.)
- Cut the eggplants into slices, about 1/8 inch thick per slice.
- Preheat your oven to 375°F.
- Now the fun part starts… Use a spoon to set one thin layer of the sauce on the bottom of a medium baking bowl (mine is 8×8 inch).
- Lay eggplant slices flat on top of the first layer of sauce.
- Spread another layer of sauce on the eggplants. Make sure the eggplant slices are all covered by the sauce.
- Sprinkle one layer of Mozzarella cheese.
- Repeat step 5-7 until all the eggplant slices are nicely set into your baking bowl. Evenly spread the rest of the sauce and sprinkle the remaining cheese on top. (It’s like building a wall!)
- Place the baking bowl at lower rack of the preheated oven. Bake for 40 minutes.
- After done, let the Eggplant Casserole sit for 5 minutes before serving.
Nutrition
- Serving Size: 2-4
