Best 7 Baked Eggplant With Tomato Sauce And Three Cheeses Recipes

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Baked eggplant with tomato sauce and three cheeses is a classic Italian dish that is both flavorful and easy to make. The eggplant is tender and juicy, the tomato sauce is rich and tangy, and the three cheeses add a creamy and savory element. This dish is perfect for a weeknight meal or a special occasion, and it can be served with a variety of sides, such as pasta, rice, or roasted vegetables.

Check out the recipes below so you can choose the best recipe for yourself!

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.

ITALIAN EGGPLANT TOMATO BAKE



Italian Eggplant Tomato Bake image

Eggplant, tomato, and cheeses are layered, baked, then served over pasta. An easy and delicious Italian meal.

Provided by MBC

Categories     World Cuisine Recipes     European     Italian

Yield 4

Number Of Ingredients 12

½ cup all-purpose flour
½ cup dry bread crumbs
2 tablespoons Italian seasoning
2 eggs
2 tablespoons water
1 small eggplant, sliced into 1/4 inch rounds
1 tablespoon peanut oil
1 (14 ounce) jar spaghetti sauce
1 cup ricotta cheese
1 cup grated Parmesan cheese
1 tomato, thinly sliced
1 (8 ounce) package angel hair pasta

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a plastic bag, combine the flour, bread crumbs and Italian seasoning. Shake to mix. In a shallow bowl, whisk together the eggs and water. Heat the oil in a large skillet over medium-high heat. There should be enough oil to thinly coat the bottom of the skillet. Dip the eggplant slices in egg, then place in the bag and shake to coat. Fry the slices in the skillet until golden brown on each side. Remove, and drain on paper towels.
  • Spread a thin layer of spaghetti sauce in the bottom of a 9 inch square baking dish. Cover with the eggplant slices, then top with more sauce. Mix together the ricotta cheese and Parmesan cheese; spread over the eggplant. Spread sauce over the cheese, and top with tomato slices. Cover with more sauce, and spread remaining cheese over the top.
  • Bake for 30 minutes in the preheated oven, or until cheese is melted and sauce is bubbling.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for about 3 minutes, or until tender. Drain. Serve the eggplant tomato bake over pasta.

Nutrition Facts : Calories 618.9 calories, Carbohydrate 77.6 g, Cholesterol 130.2 mg, Fat 21.6 g, Fiber 9.8 g, Protein 29.9 g, SaturatedFat 8.6 g, Sodium 1031.9 mg, Sugar 14 g

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.

BROILED EGGPLANT WITH CHEESE AND TOMATO SAUCE



Broiled Eggplant With Cheese and Tomato Sauce image

Provided by Marian Burros

Categories     dinner, weekday, casseroles, main course

Time 45m

Yield 3 servings

Number Of Ingredients 11

1 large eggplant, about 1 1/4 pounds
4 ounces sharp cheese, such as cheddar or provolone, very thinly sliced
1 tablespoon olive oil
1 clove garlic, minced
1 large onion, chopped
4 ounces mushrooms, thinly sliced
2 tablespoons chopped parsley
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 28-ounce can tomato puree
Freshly ground black pepper to taste

Steps:

  • Wash eggplant and slice off both ends. Slice remaining eggplant into 1/2-inch thick rounds and place on broiler pan close to source of heat. Broil on each side until slices are browned, total broiling time about 10 minutes. Watch very carefully.
  • Meanwhile, heat oil in large skillet and saute onion and garlic until onion softens. Add mushrooms and saute minute or two longer. Add parsley, oregano, basil and puree. Cook over low heat 5 minutes or longer, until eggplant is ready. Season with pepper.
  • Arrange eggplant slices in shallow ovenproof baking dish. Top with cheese slices and cover with tomato sauce. Wrap and freeze.
  • To serve, defrost, bake uncovered, at 450 degrees for 15 to 20 minutes, until sauce is bubbly. Serve over green noodles.

Nutrition Facts : @context http, Calories 352, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 19 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 745 milligrams, Sugar 20 grams, TransFat 0 grams

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

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!

Tips:

  • To ensure your eggplant is not bitter, choose ones that are firm and heavy for their size. Avoid eggplants that have blemishes or wrinkles.
  • To prevent the eggplant from absorbing too much oil, slice it evenly and pat it dry with paper towels before cooking.
  • If you don't have a baking dish, you can also cook the eggplant in a large skillet over medium heat.
  • To make a vegetarian version of this dish, omit the Parmesan and Romano cheeses and use vegetable broth instead of chicken broth.
  • For a spicier dish, add a pinch of red pepper flakes to the tomato sauce.

Conclusion:

This baked eggplant with tomato sauce and three cheeses is a delicious and easy-to-make dish that is perfect for a weeknight meal. The eggplant is tender and flavorful, and the tomato sauce is rich and tangy. The three cheeses add a cheesy and gooey texture that makes this dish irresistible. Serve it with a side of pasta or bread for a complete meal.

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