Eggplant – sometimes misunderstood, but always delicious! This versatile veggie can be transformed into countless dishes, and today, we’re turning it into a cheesy masterpiece: Baked Eggplant with Cheese!
This recipe is incredibly easy, perfect for a weeknight dinner or a casual weekend lunch. It’s bursting with flavor and guaranteed to satisfy your cheesy cravings.
Ingredients:
- 2 large eggplants, sliced (around 1/2 inch thick)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup marinara sauce (optional)
- Fresh parsley, chopped (for garnish)
Method:
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Preheat the Oven: Crank up your oven to 400°F (200°C) and get it nice and hot. This will ensure the eggplant cooks through evenly and gets beautifully golden brown.
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Prep the Eggplant: Slice your eggplants into rounds. Aim for them to be around 1/2 inch thick – not too thin, or they’ll dry out, and not too thick, or they’ll take forever to cook.
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Season It Up: Brush both sides of the eggplant slices with olive oil. Don’t be shy with the oil – it will help the eggplant brown beautifully and prevent sticking. Then, sprinkle them generously with salt and black pepper.
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Bake, Baby, Bake: Transfer the seasoned eggplant slices to a baking sheet in a single layer. Pop them in the preheated oven and bake for 20-25 minutes, or until tender and golden brown on the edges. Flip the slices halfway through baking to ensure even cooking.
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Cheese Time! While the eggplant bakes, prepare your cheesy topping. In a bowl, combine the shredded mozzarella and grated Parmesan cheese. You can adjust the proportions to your preference – more mozzarella for a gooey pull, or more Parmesan for a sharper flavor.
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Marinara Magic (Optional): If you’d like to add a layer of tangy tomato flavor, spread a thin layer of marinara sauce on the bottom of a baking dish before layering the cooked eggplant slices.
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Assemble and Bake Again: Take your baked eggplant slices and arrange them in a single layer in your baking dish (with or without marinara sauce). Sprinkle the cheesy mixture generously over the top of the eggplant.
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Golden Bliss: Return the baking dish to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
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Fresh Finish: Take your masterpiece out of the oven and let it cool slightly before serving. Garnish with a sprinkle of fresh chopped parsley for a pop of color and freshness.
There you have it! Baked Eggplant with Cheese, a simple yet delightful dish that’s perfect for any occasion. Enjoy it as a main course with a side salad or crusty bread, or serve it as an appetizer for a casual gathering.
Tips:
- Want it extra crispy? Before baking, sprinkle the eggplant slices with a little bit of breadcrumbs after adding the olive oil and seasonings.
- Have leftover roasted vegetables? Feel free to add them to the dish for an extra veggie boost. Roasted peppers, zucchini, or onions would all be delicious.
- Don’t have marinara sauce? No problem! You can use pesto, salsa, or even a drizzle of balsamic glaze for a different flavor profile.
So, ditch the takeout menus and whip up this easy and flavorful Baked Eggplant with Cheese. Your taste buds will thank you!
