This recipe creates a flavorful and satisfying eggplant and egg bake, featuring layers of fried eggplant, a rich tomato sauce, and a topping of melted mozzarella and Parmesan cheese. It’s a perfect dish for brunch, lunch, or dinner, offering a balance of vegetables, protein, and cheese.
Preparation Time: 25 minutes
- This includes preparing the eggplants, chopping vegetables, and preparing the sauce.
Cook Time: 30 minutes
- This includes frying the eggplants and baking the casserole.
Total Time: 55 minutes
- This includes all preparation and cooking time.
Ingredients:
- 2 medium eggplants (about 600g / 1.3 lb)
- 3-5 large eggs
- 1 medium bell pepper (any color), diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 400g canned finely crushed tomatoes (or 3-4 medium tomatoes, grated)
- 100g grated Mozzarella cheese
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground ginger
- 140g vegetable oil (about 8 tablespoons / 5 oz) for frying
- 1/4 cup chopped fresh parsley (for garnish)
Directions:
-
Prepare the Eggplants:
- Preheat the oven to 180°C (350°F).
- Wash the eggplants and peel them if desired (peeling is optional).
- Slice the eggplants into rounds, about 1 cm (1/2 inch) thick.
- Place the eggplant slices in a colander or on a plate lined with paper towels.
- Sprinkle the eggplant slices with salt on both sides.
- Let them sit for about 15 minutes to release excess moisture.
- Pat the eggplant slices dry with paper towels to remove the salt and moisture.
-
Fry the Eggplants:
- Heat the vegetable oil in a large skillet over medium heat.
- Fry the eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side.
- Remove the fried eggplant slices from the skillet and place them on a plate lined with paper towels to drain excess oil.
-
Prepare the Tomato Sauce:
- In the same skillet, sauté the chopped onion and minced garlic over medium heat until the onion is translucent, about 5 minutes.
- Add the diced bell pepper and cook for another 2-3 minutes until slightly softened.
- Add the finely crushed tomatoes (or grated tomatoes), salt, black pepper, ground paprika, oregano, and ground ginger.
- Stir well and cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
-
Assemble the Bake:
- Grease a baking dish (approximately 9×13 inches) with vegetable oil or cooking spray.
- Layer half of the fried eggplant slices in the bottom of the baking dish.
- Pour the tomato sauce mixture evenly over the eggplant layer.
- Break the eggs on top of the tomato mixture, spacing them evenly.
- Sprinkle the grated Mozzarella cheese and grated Parmesan cheese over the eggs and tomato sauce.
-
Bake the Casserole:
- Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the eggs are set and the cheese is melted and golden brown.
-
Garnish and Serve:
- Remove the baking dish from the oven and let it cool slightly.
- Garnish with chopped fresh parsley.
- Serve hot.
Nutritional Facts (Approximate per serving, based on 4 servings):
- Calories: 400-500
- Protein: 20-25g
- Fat: 30-35g
- Carbohydrates: 20-25g
- Fiber: 5-7g
The Origins and Popularity of This Recipe:
Eggplant casseroles and bakes are a staple in Mediterranean cuisine, where eggplants are abundant and versatile. This dish draws inspiration from traditional Mediterranean recipes, combining fried eggplant with a rich tomato sauce and a topping of cheese. The addition of eggs transforms it into a hearty and satisfying meal, suitable for various occasions. The popularity of this recipe stems from its simplicity, the use of readily available ingredients, and the ability to customize it with various vegetables and spices. The combination of flavors and textures, with the soft eggplant, tangy tomato sauce, and melted cheese, makes it a favorite among many. Its adaptability to different dietary preferences and its ability to be served as a main course or side dish has contributed to its widespread appeal.
Why You’ll Love This Recipe:
- Flavorful and Hearty: Combines fried eggplant, tomato sauce, eggs, and cheese for a rich and satisfying meal.
- Easy to Make: Simple ingredients and straightforward instructions make it a breeze to prepare.
- Versatile: Can be served for brunch, lunch, or dinner.
- Customizable: Easily adaptable with various vegetables and spices.
- Comfort Food: Perfect for a cozy and comforting meal.
Health Benefits of:
- Eggplant: Provides fiber, vitamins, and antioxidants.
- Tomatoes: Rich in vitamin C and lycopene, an antioxidant.
- Eggs: Excellent source of protein and essential nutrients.
- Mozzarella and Parmesan: Provides calcium and protein.
- Vegetables: Offers various vitamins and minerals.
Serving Suggestions of:
- Brunch: Serve with crusty bread or a side salad.
- Lunch: Enjoy as a light and satisfying meal.
- Dinner: Pair with a side of rice or quinoa.
- Side Dish: Serve alongside grilled meats or fish.
- Mediterranean Feast: Include with other Mediterranean dishes like hummus and pita bread.
Tips:
- Salt the Eggplants: Salting the eggplants and letting them sit for 15 minutes helps to remove excess moisture and bitterness.
- Pat Dry: Pat the eggplant slices dry with paper towels to remove the salt and moisture before frying.
- Don’t Overcrowd the Skillet: Fry the eggplant slices in batches to ensure they brown evenly.
- Adjust Seasoning: Adjust the seasoning of the tomato sauce to your taste preferences.
- Use Fresh Herbs: Fresh herbs like basil or oregano can be used instead of dried herbs.
Variations to Try:
- Add Other Vegetables: Include other vegetables like zucchini, mushrooms, or spinach.
- Use Different Cheeses: Use different cheeses like feta or ricotta.
- Make it Spicy: Add red pepper flakes or cayenne pepper to the tomato sauce.
- Add Meat: Add cooked sausage, ground beef, or chicken to the tomato sauce.
- Layer with Breadcrumbs: Layer the baking dish with breadcrumbs for a crispy topping.
Conclusion:
This Mediterranean eggplant and egg bake with mozzarella and Parmesan is a delightful and versatile dish that’s perfect for any occasion. With its simple preparation and customizable ingredients, it’s sure to become a favorite in your kitchen. Enjoy!
Frequently Asked Questions (FAQ):
- Can I use canned diced tomatoes instead of crushed tomatoes?
- Yes, you can use canned diced tomatoes. Cook them down until they thicken.
- Can I bake the eggplants instead of frying them?
- Yes, you can bake the eggplant slices at 200°C (400°F) for about 20-25 minutes.
- Can I make this bake ahead of time?
- Yes, you can prepare the bake ahead of time and refrigerate it. Bake it when you’re ready to serve.
- How do I store leftover bake?
- Store leftovers in an airtight container in the refrigerator.
- Can I freeze cooked bake?
- Yes, cooked bake can be frozen. Thaw it overnight in the refrigerator before reheating.
- Can I use milk instead of eggs?
- Eggs are essential for binding the ingredients and creating the bake’s texture.
- Can I add other spices?
- Yes, feel free to add your favorite spices and herbs.
- How do I prevent the bake from sticking to the dish?
- Grease the dish thoroughly or use parchment paper.
- How do I know when the bake is cooked through?
- The eggs should be set, and the cheese should be melted and golden brown.
- Can I make this bake vegetarian?
- This recipe is already vegetarian.