Description

This Irresistible Eggplants recipe is everything you want in a quick and easy dinner. Tender eggplant slices layered with a rich tomato sauce, melted cheese, and crispy breadcrumbs—it’s hearty, flavorful, and satisfying. Whether you’re serving it as a main dish or a comforting side, this baked eggplant recipe is bound to be a crowd-pleaser. The best part? It’s simple enough to whip up on any day of the week!

Ingredients

2 eggplants
1 teaspoon salt
3 tablespoons olive oil
5 g dried ginger
Oregano, to taste
Basil, to taste
2 cloves of garlic, minced
Salt and black pepper, to taste
150 ml tomato puree
1 tablespoon olive oil
Paprika, to taste
100 grams of grated cheese
Breadcrumbs for topping

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Instructions

1. Prepare the Eggplants

Wash the eggplants and slice them into even rounds.
Sprinkle the slices with 1 teaspoon of salt and let them sit for 15 minutes to remove bitterness.
Rinse the eggplant slices under cold water and pat them dry with a paper towel.

2. Cook the Eggplants

Heat 3 tablespoons of olive oil in a large skillet over medium heat.
Add the eggplant slices and cook for 3-4 minutes on each side until golden brown.
Remove the eggplant slices from the skillet and place them on a paper towel to drain excess oil.

3. Prepare the Tomato Sauce

In the same skillet, heat 1 tablespoon of olive oil and sauté the minced garlic until fragrant.
Add the tomato puree, dried ginger, oregano, basil, paprika, salt, and black pepper.
Stir well and let the sauce simmer for about 5 minutes to allow the flavors to meld together.

4. Assemble the Dish

Preheat your oven to 180°C (350°F).
In a baking dish, arrange a layer of the cooked eggplant slices.
Pour the prepared tomato sauce over the eggplants, making sure each slice is evenly coated.
Sprinkle the grated cheese over the top, followed by a generous layer of breadcrumbs.

5. Bake the Eggplants

Place the baking dish in the preheated oven and bake for 15-20 minutes.
The dish is ready when the cheese is melted and bubbly, and the breadcrumbs are golden brown.

6. Serve and Enjoy

Serve the baked eggplants hot as a main course or a hearty side dish.
Pair with a fresh green salad or crusty bread for a complete meal.

Notes

Choosing Eggplants: Use fresh, firm eggplants for the best results. Smaller eggplants are less bitter and ideal for this recipe.
Customize the Cheese: Swap out the cheese for mozzarella, Parmesan, or even a vegan alternative if preferred.
Make It Vegan: Substitute the cheese with dairy-free cheese and ensure the breadcrumbs are plant-based.
Add Protein: For a more filling dish, include cooked ground meat or lentils as a layer between the eggplants.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) for the best texture.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Baking
Cuisine: Mediterranean