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Almost Aunt Peggy’s Roasted Eggplant and Mozzarella Bake

Our Aunt Peggy does a zucchini bake for every get-together, and it is so good that we decided to try cooking eggplant the same way. Since we don’t fry it, this is a healthier, easier take on your standard eggplant Parmesan, and, served over spaghetti with a crisp romaine and tomato salad, it makes a delicious vegetarian meal. (Of course, you can always add grilled chicken breast, if you prefer.)

Recipe information

  • Yield

    serves 4

Ingredients

1 1/2 pounds eggplant, cut into 1-inch cubes
2 1/2 teaspoons olive oil
Salt and freshly ground black pepper to taste
1 cup prepared tomato sauce
1 1/2 tablespoons chopped fresh basil
1 1/2 cups shredded mozzarella (6 ounces)
1 cup grated Parmesan cheese (4 ounces)
1 cup ricotta cheese (4 ounces)

Preparation

  1. Step 1

    Preheat the oven to 500°F.

    Step 2

    Toss the eggplant with the olive oil and season with salt and pepper. Place on a baking sheet and roast, tossing occasionally, for 20 minutes, or until golden.

    Step 3

    Reduce the oven temperature to 425°F. Transfer the eggplant to a 1 1/2-quart baking dish. Add the tomato sauce and basil and toss to coat the eggplant. Layer the mozzarella, Parmesan, and ricotta on top. Bake for 20 to 25 minutes, or until golden.

[![The Deen Bros. Take It Easy</a> <p>Reprinted with permission from <a href=](/images/recipesmenus/bookcovers/deenbrostakeiteasy.jpg)The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved. Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted. Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.
TagsEggplantVegetableMozzarellaCheeseDairyParmesanRicottaMainSideDinnerGluten FreeNut FreeOven BakeCookbooks
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