Eggplant and mozzarella bake with tomato basil sauce

Introduction

Craving a comforting and flavorful dish that’s both satisfying and relatively easy to make? Look no further than eggplant and mozzarella bake with tomato basil sauce! This Italian-inspired vegetarian delight is a perfect weeknight dinner or a crowd-pleasing dish for gatherings. Imagine layers of tender eggplant, creamy mozzarella, and a vibrant tomato basil sauce baked to bubbly perfection. It’s a symphony of flavors and textures that will leave you wanting more.

Delicious Layers: Making the Eggplant and Mozzarella Bake

Preparing the Eggplant

The key to a great eggplant bake is properly preparing the eggplant. This ensures it’s tender and not bitter.

• Slice the Eggplant: Cut the eggplant into ½-inch thick rounds.
• Salt and Drain (Optional): Place the eggplant slices in a colander, sprinkle with salt, and let them sit for about 30 minutes. This helps draw out excess moisture and bitterness. Rinse and pat dry before cooking.
• Cooking Options: You can either grill, bake, or pan-fry the eggplant. Grilling and baking are healthier options. Pan-frying delivers a richer flavor.
• Grilling: Brush eggplant slices with olive oil and grill over medium heat for 3-4 minutes per side, or until softened and slightly charred.
• Baking: Toss eggplant slices with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until softened.
• Pan-Frying: Heat olive oil in a large skillet over medium heat. Fry the eggplant slices in batches for 3-4 minutes per side, or until golden brown and tender. Drain on paper towels.

Crafting the Tomato Basil Sauce

A vibrant tomato basil sauce is the heart of this dish. You can use store-bought, but homemade is always best!

• Ingredients: Olive oil, garlic, diced tomatoes (canned or fresh), fresh basil, salt, pepper, and a pinch of sugar (optional).
• Sauté the Garlic: Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for about 1 minute, or until fragrant.
• Add Tomatoes: Stir in the diced tomatoes, salt, pepper, and sugar (if using).
• Simmer: Bring the sauce to a simmer, then reduce heat and let it simmer for at least 15-20 minutes, or until slightly thickened.
• Fresh Basil: Stir in chopped fresh basil just before removing from the heat.

Assembling and Baking the Eggplant and Mozzarella Bake

Now comes the fun part – layering everything together!

1. Preheat Oven: Preheat oven to 375°F (190°C).
2. Layering: Spread a thin layer of tomato basil sauce in the bottom of a baking dish.
3. Add Eggplant: Arrange a layer of eggplant slices over the sauce.
4. Mozzarella: Top with slices of fresh mozzarella (or shredded mozzarella).
5. Repeat: Repeat layers of sauce, eggplant, and mozzarella until all ingredients are used, ending with a layer of mozzarella.
6. Bake: Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
7. Garnish: Garnish with fresh basil before serving.

Tips and Variations

• Ricotta Cheese: Add a layer of ricotta cheese between the eggplant and mozzarella for extra creaminess.
• Parmesan Cheese: Sprinkle grated Parmesan cheese over the top before baking for a sharper flavor.
• Vegetables: Add other vegetables like zucchini, bell peppers, or onions to the layers for added nutrients and flavor.
• Spice: Add a pinch of red pepper flakes to the tomato sauce for a touch of heat.
• Make Ahead: You can assemble the bake ahead of time and store it in the refrigerator for up to 24 hours. Add a few minutes to the baking time if baking from cold.

Conclusion

Eggplant and mozzarella bake with tomato basil sauce is a simple yet satisfying dish that’s perfect for any occasion. With its layers of tender eggplant, creamy mozzarella, and flavorful tomato sauce, it’s a guaranteed crowd-pleaser. So, gather your ingredients and get ready to enjoy this delicious vegetarian delight!