Baked Eggplant Alla Romana

Baked Eggplant Alla Romana

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Elizabeth 0

"This recipe was given to me years ago. This casserole freezes well, so when eggplants are in the garden you may use them up."
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1 h 10 m servings 678 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 678 kcal
  • 34%
  • Fat:
  • 48.9 g
  • 75%
  • Carbs:
  • 31.4g
  • 10%
  • Protein:
  • 29.9 g
  • 60%
  • Cholesterol:
  • 131 mg
  • 44%
  • Sodium:
  • 1030 mg
  • 41%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat a few tablespoons of olive oil in a large skillet over medium-high heat. Fry eggplant slices in hot oil until browned thoroughly, 3 to 5 minutes per side. Add oil between batches as needed. Drain fried eggplant slices on paper towels and season with salt.
  3. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic to the beef; cook and stir until onion is golden brown, about 5 minutes more.
  4. Pour spaghetti sauce over the ground beef; add oregano and stir. Simmer mixture until sauce is heated through, 5 to 7 minutes.
  5. Arrange about half the eggplant slices into the bottom of a shallow casserole dish to cover completely. Ladle about half the beef sauce over the eggplant. Sprinkle 1/4 cup Parmesan cheese over the sauce. Repeat layers.
  6. Beat egg with 2 tablespoons Parmesan cheese; pour over the top of the casserole.
  7. Bake in preheated oven until bubbling around the edges and hot in the center, 20 to 25 minutes.



I've never cooked eggplant but I know that it tends to take on oil when you cook it. Even though I drained really well with paper towels it was still a little greasy, but when mixed in with ever...

My husband doesn't like eggplant but he really loved this dish! Instead of using jarred spaghetti sauce I used a a can of stewed whole tomatoes, smashing the tomatoes up with a fork. I also used...

This has great flavor! Note: I did not mention eggplant when serving this - everyone loved it. I used a 9 x 6" baking dish, which made it a little thicker than probably intended - it worked...

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