Cheesy Baked Eggplant

Ingredients and Weight:

• 1 large eggplant (1.5 pounds)
• 1/2 onion, chopped (1/2 cup)
• 2 cloves garlic, minced (1 tablespoon)
• 1 (28 ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella cheese (4 ounces)
• 1/2 cup grated Parmesan cheese (2 ounces)

Preparation Time:

• 15 minutes

Cooking Time:

• 50-60 minutes

Difficulty Level:

• 2 (simple-moderate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Cut the eggplant lengthwise into 1-inch thick slices.
3. Heat a large skillet over medium-high heat. Add the eggplant slices and cook until browned on both sides, about 3 minutes per side.
4. Reduce heat to medium and add the onion and garlic. Cook until softened, about 5 minutes.
5. Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened.
6. Spread the sauce evenly over the eggplant slices.
7. Sprinkle the mozzarella and Parmesan cheeses over the eggplant.
8. Bake for 20-25 minutes, or until the cheese is melted and bubbly.

Nutritional Information for 1 serving (1/8 of the recipe):

• Calories: 220
• Fat: 9 grams
• Saturated fat: 5 grams
• Cholesterol: 20 milligrams
• Sodium: 440 milligrams
• Carbohydrates: 25 grams
• Dietary fiber: 5 grams
• Sugar: 10 grams
• Protein: 15 grams

Dish Characteristics:

• Creamy and cheesy
• Flavorful and savory
• Easy to prepare
• Versatile side dish or main course

User Comments:

• "This dish is so delicious! The eggplant is cooked perfectly and the sauce is flavorful and creamy."
• "I love the cheesy top! It's the perfect finishing touch to this dish."
• "This is a great vegetarian option that is sure to please everyone at the table."
• "I roasted the eggplant instead of pan-frying it, which made this dish even healthier."
• "I used a combination of mozzarella and cheddar cheese for a cheesier flavor."

Special Precautions and Tips:

• If you don't have a large skillet, you can cook the eggplant slices in batches.
• To prevent the eggplant from becoming soggy, salt the slices before cooking and allow them to rest for 30 minutes. Then, pat them dry with paper towels before cooking.
• If you are watching your sodium intake, use low-sodium crushed tomatoes and tomato paste.