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Baked Eggplants with Cheese
A warm, cheesy, and easy-to-make dish that brings out the best in eggplants!
Ingredients
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2 large eggplants
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Salt and pepper to taste
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1 garlic clove, minced
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2 tablespoons olive oil
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1 teaspoon dried oregano (optional)
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1½ cups grated mozzarella cheese (or your favorite cheese)
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½ cup grated Parmesan (optional)
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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.
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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.
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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.