Best 9 Baked Eggplant With Tomato Sauce And Three Cheeses Recipes

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Baked Eggplant with Tomato Sauce and Three Cheeses: A Culinary Symphony of Flavors

A symphony of flavors awaits in this delectable dish of Baked Eggplant with Tomato Sauce and Three Cheeses. This culinary creation combines the rich, smoky flavor of roasted eggplant with a tangy, savory tomato sauce, all topped with a trio of melted cheeses that create a golden, bubbly crust. The eggplant, tender and succulent, acts as the perfect canvas for the vibrant tomato sauce, which is infused with a medley of herbs and spices. The three cheeses – Parmesan, mozzarella, and ricotta – melt together in perfect harmony, adding a symphony of textures and flavors that will tantalize your taste buds. Served as a main course or as a hearty side dish, this baked eggplant dish is sure to become a favorite in your kitchen.

In addition to the classic Baked Eggplant with Tomato Sauce and Three Cheeses, this article also presents a collection of other delightful eggplant recipes. From the light and refreshing Grilled Eggplant Salad with Feta and Mint to the hearty and comforting Eggplant Parmesan, these recipes showcase the versatility of this delicious vegetable. Whether you're looking for a quick and easy weeknight meal or a show-stopping dish for a special occasion, you're sure to find the perfect eggplant recipe in this comprehensive collection.

Here are our top 9 tried and tested recipes!

BAKED EGGPLANT



Baked Eggplant image

Great baked vegetable side dish with slices of eggplant and tomato seasoned with oregano and Parmesan cheese.

Provided by JEZZI16

Categories     Side Dish     Vegetables     Tomatoes

Time 45m

Yield 6

Number Of Ingredients 7

cooking spray
1 eggplant, sliced into 1/2-inch-thick rounds
3 tomatoes, sliced
1 tablespoon extra virgin olive oil
1 teaspoon oregano
⅓ cup grated Parmesan cheese
salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with non-stick play.
  • Arrange eggplant and tomato slices into the bottom of the prepared baking dish. Drizzle olive oil over the vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese over the entire mixture.
  • Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. Switch oven broiler to high; continue baking until completely browned, about 5 minutes.

Nutrition Facts : Calories 53.9 calories, Carbohydrate 3.2 g, Cholesterol 3.9 mg, Fat 3.7 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 1.1 g, Sodium 71.7 mg, Sugar 2 g

EGGPLANT WITH TOMATO SAUCE



Eggplant with Tomato Sauce image

My grandmother brought this recipe from Italy about 125 years ago. It's been passed through the generations and is now being made by my own great-granddaughters! It's a delightful side dish that we serve with a variety of main courses such as pasta with meatballs or baked chicken. I make it every week!

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

2 pounds eggplant, unpeeled
1 teaspoon salt
1 tablespoon olive oil
1 can (28 ounces) crushed tomatoes in puree
2 garlic cloves, minced
1 teaspoon dried basil
1 to 2 teaspoons sugar
Salt and pepper to taste
Additional olive oil for frying
1/4 cup shredded Parmesan cheese

Steps:

  • Cut eggplant into 1/2-in.-thick slices. Sprinkle with salt. Place in a deep dish; cover and let stand for 30 minutes. , Rinse with cold water; drain and dry on paper towels. In a 2-qt. saucepan, heat oil over medium heat Add the tomatoes, garlic, basil and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 45 minutes or until thickened, stirring occasionally. , Season with salt and pepper. Keep warm while preparing eggplant. In a large skillet, heat about 1/4 cup oil; brown eggplant, a quarter at a time, adding more oil as needed. Place on a serving platter one row at a time. Cover with sauce and sprinkle with cheese. Serve warm.

Nutrition Facts : Calories 148 calories, Fat 10g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 525mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein.

EGGPLANT TOMATO BAKE



Eggplant Tomato Bake image

This is a simple, easy and low-fat recipe.

Provided by CADEAUX

Categories     Side Dish     Vegetables     Tomatoes

Yield 4

Number Of Ingredients 3

1 eggplant, sliced into 1/2 inch rounds
1 tomato, sliced
¼ cup grated fat-free Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Spray a cookie sheet with non-stick oil spray. Arrange eggplant rounds on the cookie sheet and sprinkle Parmesan over the eggplant. Layer one slice of tomato on top of each eggplant round. Sprinkle with Parmesan cheese.
  • Bake for 10 to 15 minutes.

Nutrition Facts : Calories 55 calories, Carbohydrate 9.3 g, Fat 0.3 g, Fiber 5.1 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 105.3 mg, Sugar 4.2 g

CHEESY EGGPLANT BAKE



Cheesy Eggplant Bake image

This cheesy eggplant bake is a really easy and non-fiddly version of a classic eggplant parmesan, with roasted aubergines, rich tomato sauce, and gooey cheese.

Provided by Becca Heyes

Categories     Light lunch     Main meals     Side Dish

Time 1h15m

Number Of Ingredients 6

2 medium aubergines ((eggplants))
Spray oil
350 g (~ 12 oz) good quality tomato pasta sauce
75 g grated cheddar cheese ((~3/4 cup when grated))
125 g (~ 4 1/2 oz) ball of fresh mozzarella
1 tbsp breadcrumbs

Steps:

  • Cut the eggplants into 1cm slices. Lay them in a single layer on a baking tray, and spray each side lightly with oil. Roast at 190°C (Gas Mark 5 / 375°F) for around 30 minutes, turning them over halfway. They should be fairly soft but not overly crispy.
  • Add a spoonful of tomato sauce to the bottom of a baking dish (mine was a 6 inch circle, but anything similar will be fine), and spread it around. Layer up the slices of roasted eggplant, the grated cheddar and the fresh mozzarella with the remaining tomato sauce. I made 3 layers of each in total, but it doesn't really matter. Top the dish with any remaining cheese, and the breadcrumbs.
  • Return to the oven for a further 30 minutes, until the topping is golden brown and crispy, and the sauce is bubbling around the edges.

Nutrition Facts : ServingSize 1 portion, Calories 492 kcal, Carbohydrate 46.8 g, Protein 22.2 g, Fat 26.1 g, SaturatedFat 11.3 g, Cholesterol 49 mg, Sodium 955 mg, Fiber 22.5 g, Sugar 22.9 g

BAKED EGGPLANT WITH TOMATO SAUCE AND THREE CHEESES



Baked Eggplant With Tomato Sauce and Three Cheeses image

This Italian-inspired baked eggplant gets a rich treatment with homemade tomato sauce and a gooey layer ricotta, parmesan and shredded mozzarella.

Provided by Annacia

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15

2 lbs eggplants (3 medium)
Pam cooking spray, olive oil flavored
3 bell peppers (red or yellow stemmed andseeded and halved)
1/3 cup olive oil
1 cup chopped onion
4 garlic cloves, finely chopped
2 tablespoons flour
2 cups milk
1 pinch cayenne pepper
1 (28 ounce) can tomatoes (crushed or pureed)
1/2 cup basil leaves, chopped
1 cup skim milk ricotta cheese
1/4 cup parmesan cheese
1 egg yolk
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven at 425°F.
  • Cut off both ends of the eggplants and cut into 24 slices, about 1-inch thick each.
  • Coat 2 sheet pans lightly with spray olive oil and place the eggplant slices on the oiled sheet pans along with the bell pepper halves and spray the vegetables with olive oil.
  • Bake in the oven for 25 minutes, turning halfway through the baking.
  • Dice the bell peppers and set aside.
  • In a medium saucepan, over moderate heat, in 2 tablespoons of the oil cook half the onion until softened.
  • Add half the garlic and flour and cook for another minute, stirring constantly.
  • Add the milk in 3 additions stirring the sauce until smooth with the each addition.
  • Add the cayenne, season with salt and pepper, and cook for another 10 minutes, stirring occasionally and set aside to cool.
  • Meanwhile, in another saucepan, over medium heat, cook the remaining onion in 2 tablespoons of the remaining olive oil until softened.
  • Add the diced bell pepper and cook for another minute, stirring frequently. Add the remaining garlic, the crushed tomatoes and simmer for 10 minutes.
  • Stir in the basil and simmer another 2 minutes, (you will have about 3 1/2 cups tomato sauce), set aside.
  • Mix the ricotta cheese with 3 tablespoons of the cooled white sauce along with the parmesan, egg yolk, the remaining cayenne and salt and pepper to taste.
  • TO ASSEMBLE:
  • Coat the interior of a 2-quart baking dish with half the remaining olive oil. Spread tomato sauce over the bottom of the baking dish. Place half of the eggplant slices in a single layer over the tomato sauce.
  • Season lightly with salt and pepper to taste. Place 5 tablespoons of the ricotta mixture on each eggplant slice, and spoon white sauce over ricotta mixture.
  • Top with remaining eggplant slices. Season with more salt and pepper and drizzle with remaining olive oil. Spoon remaining tomato sauce over each eggplant slice, and top each one with mozzarella.
  • Bake at 375F for 30 minutes.

EGGPLANT WITH TOMATO-MINT SAUCE AND GOAT CHEESE



Eggplant with Tomato-Mint Sauce and Goat Cheese image

Categories     Cheese     Herb     Tomato     Vegetable     Appetizer     Side     Bake     Vegetarian     Dinner     Lunch     Goat Cheese     Mint     Eggplant     Healthy     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

Nonstick vegetable oil spray
2 1-pound eggplants, trimmed, cut into 1/2-inch-thick crosswise rounds
1 1/2 tablespoons olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1 28-ounce can Italian-style tomatoes
3 tablespoons chopped fresh mint
1/2 teaspoon dried oregano
1/2 cup crumbled soft fresh goat cheese (such as Montrachet)
8 fresh basil leaves, thinly sliced

Steps:

  • Preheat oven to 500°F. Spray 2 large baking sheets with oil spray. Arrange eggplant rounds on prepared sheets; brush lightly with 1 tablespoon oil. Sprinkle with salt and pepper. Bake 10 minutes. Turn rounds over and bake until tender and golden, about 10 minutes longer. Remove from oven. Reduce oven temperature to 350°F.
  • Meanwhile, heat remaining 1/2 tablespoon oil in medium nonstick skillet over medium heat. Add onion; sauté until tender, about 5 minutes. Add garlic and stir 1 minute. Add tomatoes with their juices, mint and oregano and simmer until sauce thickens and is reduced to 1 3/4 cups, breaking up tomatoes with back of spoon, about 20 minutes. Season with salt and pepper.
  • Spoon half of tomato sauce into shallow 2-quart baking dish. Arrange eggplant rounds atop sauce, overlapping slightly. Spoon remaining sauce over. Sprinkle cheese over. Bake until heated through, about 20 minutes. Sprinkle with basil.

BAKED EGGPLANT WITH PORTABELLAS AND TOMATO SAUCE (VEGETARIAN)



Baked Eggplant With Portabellas and Tomato Sauce (Vegetarian) image

The amount listed will serve about 3-4 people although my DH and DS could eat this dish by themselves lol! you can double this recipe if desired, white button mushrooms can be replace for the portabellos. This dish will have you clammering for more, and it tastes even better the following day, but I doubt if there will be any leftovers lol! Use as much portabello mushrooms or button mushooms and cheeses as desired for this recipe, I don't bother measuring. This can be served as a side dish or a main dish, it's a pretty filling dish especially if you use portabello mushrooms!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h50m

Yield 2-4 serving(s)

Number Of Ingredients 11

1 large eggplant (peeled and sliced into 1/4-inch slices)
2 -4 tablespoons olive oil
salt and black pepper
2 onions, chopped
2 -3 tablespoons fresh minced garlic (or to taste)
2 teaspoons italian seasoning (or to taste)
2 -4 teaspoons dried chili pepper flakes
portabella mushroom, coarsley chopped (or use white mushrooms, sliced)
2 (8 ounce) cans tomato sauce (can use less tomato sauce if desired, Hunt's is the best for this!)
3 cups mozzarella cheese, divided (or to taste)
1/3 cup grated parmesan cheese (or to taste)

Steps:

  • Grease a 2-3-quart oval baking dish (I use my Le Creuset cookware for this recipe!).
  • Set oven to broiler heat.
  • Grease a large baking sheet.
  • Brush each side of eggplant slices with olive oil, then season lightly with salt and black pepper.
  • Arrange the eggplant slices on the baking sheet; broil for 3 minutes on each side, or until lightly browned.
  • In a large skillet heat 2-4 tablespoons olive oil over medium heat; add in onion, garlic, Italian seasoning, chili flakes (if using) and mushrooms; saute for about 7-8 minutes, or until the liquid from the mushrooms evaporates, season the mixture with salt and pepper.
  • Spread HALF the mushroom mixture on the bottom of the dish.
  • Arrange HALF the eggplant slices over the mushroom mixture.
  • Top with HALF of the tomato sauce and about 1-1/2 cups of the mozza cheese.
  • Spread the remaining mushroom mixture over the mozza cheese; top with remaining eggplant slices, then top with remaining tomato sauce.
  • Cover and bake in a 375 degree oven for about 1 hour.
  • Remove then sprinkle with about 1/3 cup Parmesan cheese and about 1-1/2 cups mozza cheese.
  • Return to oven uncovered for another 5-6 minutes or until the cheese melts.
  • Let stand about 10-15 minutes before serving.
  • Delicious!

BAKED EGGPLANT IN TOMATO SAUCE



Baked Eggplant in Tomato Sauce image

Yield serves 6

Number Of Ingredients 9

2 pounds small firm eggplants, preferably 6 to 8 ounces each
1 tablespoon kosher salt
2 cups Marinara Sauce (page 384), Tomato Sauce (page 385), or other light flavorful tomato sauce
1/3 cup pitted oil-cured black olives
4 Tuscan-style pickled peperoncini, drained, stemmed, and thinly sliced (about 1/4 cup)
2 tablespoons small capers, drained
2 tablespoons chopped fresh basil leaves
1 cup freshly grated pecorino (or half pecorino and half Grana Padano or Parmigiano-Reggiano, for a milder flavor)
A large colander; a 3-quart baking dish, 9 by 13 inches, or other shallow casserole of similar size; heavy aluminum foil; a baking dish

Steps:

  • Trim the stem and bottom ends of each eggplant and, with a vegetable peeler, shave off ribbons of skin lengthwise, creating a zebra-striped pattern all around. Slice the eggplants crosswise into 1/2-inch-thick rounds. Lightly salt the slices on both sides, using about a tablespoon in all, and layer them in the colander, set in a bowl or the sink. Invert a dinner plate over the piled slices, and weight it with cans or other heavy objects, to press out the vegetable liquid. Let the rounds drain for 30 minutes to an hour, then rinse them, and pat dry with paper towels.
  • Meanwhile, arrange a rack in the middle of the oven, and heat to 400°.
  • Put the tomato sauce in a bowl, and stir in the olives, sliced peperoncini, capers, and basil. Spread about 1/2 cup of the sauce over the bottom of the baking dish. Lay in half the eggplant slices in a single layer, overlapping a bit if necessary. Drop spoonfuls of tomato sauce, another 1/2 cup total, on top of the eggplant layer, and sprinkle over it half the grated cheese. Lay in the remaining eggplant rounds in an even layer, spoon and spread the remaining sauce over them, and scatter the rest of the cheese all over the top.
  • Tent the baking dish with a sheet of heavy aluminum foil, arching it so it doesn't touch the crumb topping, and pressing it against the sides. Set the dish on the baking sheet, place in the oven, and bake for 45 minutes, until the juices are bubbling actively. Remove the foil, and continue baking for another 15 minutes or so, until the cheese topping is golden brown and the eggplant is caramelized on the edges yet tender and easily pierced with the tip of a knife.
  • Let the eggplant rest for 20 minutes (to absorb the sauce). Cut portions with a knife, and lift them out with a wide spatula into warm shallow bowls.

TOMATO EGGPLANT BAKE



Tomato Eggplant Bake image

Cheesy and delicious, this casserole features a crisp crumb topping. It's a good meatless entree for a summer-time meal.-Faye Wortman, Evansville, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 9

1 medium eggplant (1 pound), peeled and cut into 1/2-inch slices
Salt to taste
1 large tomato, sliced
1 medium onion, sliced
6 tablespoons butter, melted, divided
1/2 teaspoon dried basil
1/2 cup dry bread crumbs
4 slices mozzarella cheese, cut into thirds
2 tablespoons grated Parmesan cheese

Steps:

  • Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well. , Preheat oven to 450°. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes. , Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly.

Nutrition Facts : Calories 245 calories, Fat 18g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 318mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 4g fiber), Protein 8g protein.

Tips:

  • Choose the right eggplant: Select firm, unblemished eggplants with smooth, dark purple skin. Avoid eggplants that are too soft or have brown spots.
  • Slice the eggplant evenly: This ensures even cooking and prevents the eggplant from becoming mushy.
  • Salt the eggplant slices: Salting the eggplant draws out excess moisture, which helps prevent the eggplant from becoming watery.
  • Don't overcrowd the baking sheet: Make sure to leave enough space between the eggplant slices so that they cook evenly.
  • Roast the eggplant until tender: The eggplant should be tender when pierced with a fork.
  • Use a flavorful tomato sauce: The tomato sauce is a key component of this dish, so make sure to use a sauce that you enjoy. You can use a homemade sauce or a store-bought sauce.
  • Use a variety of cheeses: The three cheeses in this recipe (mozzarella, Parmesan, and ricotta) provide a delicious combination of flavors and textures.
  • Serve the eggplant hot: This dish is best served hot out of the oven.

Conclusion:

Baked eggplant with tomato sauce and three cheeses is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It's a great way to use up leftover eggplant, and it's also a healthy and satisfying meal. The combination of roasted eggplant, flavorful tomato sauce, and melted cheese is sure to please everyone at the table.

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