Eggplant, Goat Cheese And Parmesan Bake – a delicious recipe with eggplant, oil, goat cheese, Parmesan cheese, eggs, light cream. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat the oven to 400u00b0F. Toss eggplant and 2 tbsp of the oil in a bowl.
2
Heat a large nonstick skillet on high heat. Cook eggplant in batches, 2-3 mins each side, until browned. Set aside.
3
Mix goat cheese, 1/2 cup of the Parmesan cheese, eggs, cream and 1/2 of oregano in a bowl. Arrange 1/3 of the eggplant in bottom of a 1 1/2-cup baking dish. Top with 1/3 of the cheese mixture. Repeat layers twice. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake 30-35 mins, until puffed and golden.
4
Meanwhile, combine tomatoes, onion and salad greens in a large serving bowl. Toss with combined vinegar and remaining 2 tsp oil.
5
Sprinkle eggplant bake with remaining oregano. Serve with salad.
736
kcal
Calories
55
g
Fat
37
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 1/2 lbs eggplant, thinly sliced, 2 tbsp plus 2 tsp oil, 5 oz goat cheese, 3/4 cup grated Parmesan cheese, and more.
Yes, Eggplant, Goat Cheese And Parmesan Bake 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.
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