Baked Breaded Eggplants With Salsa And Cheese

Name: Baked Breaded Eggplants With Salsa And Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 800 g eggplants (3 medium eggplants); 1/2 tablespoon coarse sea salt; 200 g pretzels, crushed to breadcrumbs; 1 pinch nutmeg, oregano and thyme; 1/4 teaspoon black pepper, ground; 1/4 cup parmesan cheese, grated; 3 eggs, whisked; 1/2 tablespoon olive oil; 100 g pancetta, thinly sliced; 100 g mozzarella cheese, coarsely grated; Tomato salsa; 1/2 tablespoon olive oil; 1 garlic clove, finely chopped; 400 g fresh tomatoes (or tinned); 1 pinch salt and pepper

Servings: persons

800 g eggplants (3 medium eggplants)
1/2 tablespoon coarse sea salt
200 g pretzels, crushed to breadcrumbs
1 pinch nutmeg, oregano and thyme
1/4 teaspoon black pepper, ground
1/4 cup parmesan cheese, grated
3 eggs, whisked
1/2 tablespoon olive oil
100 g pancetta, thinly sliced
100 g mozzarella cheese, coarsely grated
Tomato salsa
1/2 tablespoon olive oil
1 garlic clove, finely chopped
400 g fresh tomatoes (or tinned)
1 pinch salt and pepper

1
["Cut off both ends of each eggplant and carefully slice eggplant lengthways into 1/2"" slices. Place the slices into a large dish, sprinkle each slice with coarse sea salt and let them sit for about 15-30 minutes. This will take out the moisture and any bitterness from the eggplant.", "Rinse salt off eggplant and pat dry well with dish towels or paper towels.", "Season pretzel breadcrumbs with nutmeg, oregano, thyme, black pepper and Parmesan cheese.", "Dip each eggplant slice into the whisked eggs, removing any excess egg before dipping into breadcrumbs. Press eggplant slices into breadcrumbs on both sides until well coated.", "Place breaded slices onto a large baking sheet lined with silicone baking mat or parchment paper and sprinkle with olive oil. Bake in the oven at 200u00b0C for about 15 minutes, then flip each slice over and bake for another 10 minutes until eggplant slices are golden brown. Take the baking sheet out of the oven.", "Meanwhile, make the tomato salsa: saute garlic in olive oil over medium heat for 1 minute, then add tomatoes, cook for 2 minutes until most of liquid has evaporated. Season with salt and pepper.", "Cover each eggplant slice with tomato salsa, pancetta slices torn into smaller pieces and mozzarella. Return to the oven for 5 minutes to melt the cheese."]

614

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 800 g eggplants (3 medium eggplants), 1/2 tablespoon coarse sea salt, 200 g pretzels, crushed to breadcrumbs, 1 pinch nutmeg, oregano and thyme, and more.

Yes, Baked Breaded Eggplants With Salsa And Cheese falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!