Baked Eggplants with Cheese

Baked Eggplants with Cheese

A warm, cheesy, and easy-to-make dish that brings out the best in eggplants!

Ingredients

• 2 large eggplants

• Salt and pepper to taste

• 1 garlic clove, minced

• 2 tablespoons olive oil

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• 1 teaspoon dried oregano (optional)

• 1½ cups grated mozzarella cheese (or your favorite cheese)

• ½ cup grated Parmesan (optional)

• Fresh herbs for garnish (e.g., parsley or thyme)

Instructions

1. Prepare the eggplants:
Wash and slice the eggplants into thick rounds (about 1/2 inch). Sprinkle both sides with salt and let them sit for 15 minutes to release bitterness. Pat dry with a paper towel.

2. Preheat the oven:
Set your oven to 200°C (392°F).

3. Season and arrange:
Place the eggplant slices in a baking dish. Brush both sides with olive oil, then season with pepper and the minced garlic. Sprinkle dried oregano if using.

4. Bake the eggplants:
Bake for about 20 minutes until the slices become tender and lightly golden.

5. Add cheese:
Remove from the oven. Sprinkle shredded mozzarella and Parmesan over each slice.

6. Final bake:
Return to the oven and bake for another 10–12 minutes until the cheese is bubbly and golden brown.

Serving Tips

Serve hot as a side dish, or enjoy as a light vegetarian main course with crusty bread or a green salad.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

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