In and out of the oven Recipe

Name: In and out of the oven
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant, aubergine; 1/3 cup butter; 1/4 cup olive oil, extra virgin; 1 tbsp granulated garlic powder; 1 tsp ground black pepper, freshly cracked; 1/2 tsp salt; 1/3 cup butter; 1/2 tsp salt; 1 tsp ground black pepper; 2 tbsp rice vinegar; 1/4 cup Michiu or white wine, optional; 4 cup onion, chopped; 2/3 cup sliced chunky mozzarella cheese; 1 1/2 tbsp parsley flakes

Servings: persons

1 large eggplant, aubergine
1/3 cup butter
1/4 cup olive oil, extra virgin
1 tbsp granulated garlic powder
1 tsp ground black pepper, freshly cracked
1/2 tsp salt
1/3 cup butter
1/2 tsp salt
1 tsp ground black pepper
2 tbsp rice vinegar
1/4 cup Michiu or white wine, optional
4 cup onion, chopped
2/3 cup sliced chunky mozzarella cheese
1 1/2 tbsp parsley flakes

1
Preheat oven 400 Fahrenheit
2
Peel and slice the eggplant.
3
Add salt, pepper and smudge with butter the top of each slice.
4
Put into oven.
5
Melt butter add onions, salt, pepper, and garlic.
6
Saute 10 minutes add wine and , or vinegar.
7
Stirring constantly.
8
When the liquids are gone its done.
9
Bake 15 minutes add oil around the pieces.
10
Bake 10 minutes add onions bake 15 minutes.
11
Add cheese and parsley bake 20 minutes.

569

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 14 ingredients. The key ingredients include: 1 large eggplant, aubergine, 1/3 cup butter, 1/4 cup olive oil, extra virgin, 1 tbsp granulated garlic powder, and more.

Yes, In and out of the oven 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!

In and out of the oven

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions