Eggplant (Aubergine) Romano

May 10, 2023May 10, 20230 13
Eggplant (Aubergine) Romano recipe – a delicious Italian vegetarian dish
in Vegetarian

Prep

20 min

Cook

40 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/2 cup olive oil
1 medium eggplant , peeled , sliced and divided
2 cups ricotta cheese
2 tablespoons chopped fresh chives
2 cups spaghetti sauce or 2 cups chopped fresh tomatoes
1 teaspoon crushed garlic
1/2 teaspoon dried oregano , crushed
1/2 cup seasoned bread crumbs
3 tablespoons grated romano cheese

Nutrision Information

Servings Per Recipe
6
Calories
372
Sugar
8g
Fat
29g
Eggplant (Aubergine) Romano is a traditional Italian dish that has been enjoyed for generations. The dish is typically vegetarian and is perfect for those looking for meat-free alternatives. The eggplant is sliced and fried until tender, then layered with a mixture of creamy ricotta cheese and tangy tomato sauce. Topped with crispy bread crumbs and Romano cheese, this dish is baked until golden brown and bubbly. Served hot out of the oven, this Eggplant (Aubergine) Romano is a crowd-pleaser that is sure to satisfy even the most discerning palate.

Instructions

1.Preheat your oven to 375°F (190°C).
2.Heat the olive oil in a skillet over medium heat. Fry the eggplant slices for about 3 minutes per side until softened. Transfer to a paper towel-lined plate to cool.
3.In a separate bowl, mix together the ricotta cheese and chives.
4.In another bowl, combine the spaghetti sauce or chopped tomatoes with the garlic and oregano.
5.Spread a small amount of the tomato sauce on the bottom of a 9x13 inch baking dish. Add a layer of the eggplant on top, then a layer of the cheese mixture. Cover this with another layer of eggplant, more sauce, and more cheese. Repeat until all the ingredients have been used.
6.In a small bowl, mix together the bread crumbs and Romano cheese. Sprinkle over the top of the eggplant dish.
7.Bake in the preheated oven for 35-40 minutes until golden brown and bubbly.

PROS

This Eggplant (Aubergine) Romano dish is quick and easy to make and is perfect for vegetarians and meat-eaters alike.
It is a great source of protein and fiber, and is low in calories.

CONS

This dish can be high in sodium if you use spaghetti sauce as opposed to fresh tomatoes.
It is important to watch your salt intake when using canned or pre-made sauces.

HEALTH & BENEFITS

Eggplant is a great source of fiber, potassium, and vitamin C, which is important for immune function. Additionally, studies have found that eggplant may help lower the risk of heart disease and improve digestive health. Ricotta cheese is a good source of calcium, which is important for bone health.

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