Baked Eggplant With Cheese Recipe

Name: Baked Eggplant With Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggplants, cut in 1 cm slices; 6 tablespoons olive oil; 1 onion, finely sliced; 2 garlic cloves, finely sliced; 8 ripe tomatoes, peeled and cubed; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 300 g goat's cheese, grated; 1 cup fresh parsley leaves, finely chopped; 1/2 cup fresh basil leaves, finely chopped or 1/4 teaspoon dried basil; salt; pepper

Servings: persons

3 large eggplants, cut in 1 cm slices
6 tablespoons olive oil
1 onion, finely sliced
2 garlic cloves, finely sliced
8 ripe tomatoes, peeled and cubed
1 teaspoon dried oregano
1 teaspoon dried thyme
300 g goat's cheese, grated
1 cup fresh parsley leaves, finely chopped
1/2 cup fresh basil leaves, finely chopped or 1/4 teaspoon dried basil
salt
pepper

1
Put the eggplant slices in a colander, salt well and leave for at least half an hour until they sweat, to remove the bitterness. It will also prevent them from absorbing too much oil while cooking.
2
Rinse with cold water, dry with kitchen paper and lay on a baking tray.
3
Brush the slices on both sides with the olive oil and grill on the highest shelf in the oven for 3-4 minutes on each side.
4
Remove and set aside.
5
Heat the onion and garlic in 2-3 tablespoons of water in a large frying pan, add the tomatoes and 2 tablespoons of oil and stir.
6
Add the oregano and thyme, season and simmer (at 3 on a scale of 1-9 or at 1 on a scale of 1-3) for about six minutes or until the sauce thickens a little.
7
Remove from the hob and add the fresh herbs (parsley, basil).
8
Preheat the oven to 200u00b0C.
9
Lightly oil a deep baking dish (about 30x22 cm), add a layer of eggplant and sprinkle with half the cheese.
10
Then add a layer of sauce, continue with the rest of the eggplant slices and then the rest of the cheese.
11
Add the rest of the sauce and bake in the oven for 30 minutes.

672

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 12 ingredients. The key ingredients include: 3 large eggplants, cut in 1 cm slices, 6 tablespoons olive oil, 1 onion, finely sliced, 2 garlic cloves, finely sliced, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Eggplant With Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions