Cheesy Baked Eggplant Slices Recipe

These cheesy baked eggplant slices make a perfect appetizer or side dish to a meal.  A simple and easy recipe gets done in less than 30 minutes. They make a great addition to sandwiches or salads. Try different cheeses such as Boursin or Camembert for a more fun variety.

Table of Content

• Ingredients and substitutes 
• Step by step instructions 
• You may also like
• Printable Recipe
• Comments

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I think the eggplant is a very unappreciated vegetable. Don't you? Often, I get people who say they don't like eggplant and when asked 'have you tasted it?' - they can't remember or have never tried it.

Personally, I love eggplant and have always loved it as a kid. Yeah, when it comes to fruits and veggies I was weird because I loved all the veggies that most kids didn't care for. My Rhea is like me, she can live on veggies and never complain. She needs her salad at every meal like me.

Aadi is a meat person so he still is not on board with the eggplant. He claims he hates eggplant but loves these cheese slices in his sandwiches, enjoys a nice bowl of baba ganoush with pita bread. Will feast over the eggplant and onion quiche and loves Indian-style eggplant curry.  Works for me as long as he eats veggies - right?

Now, these eggplant slices are easy as it can get when it comes to a good side dish. The cheese really goes well with the eggplant making them more soft and creamy. I love adding cheese with strong flavors, I believe, the eggplant is a tough flavor to mask so no matter how strong a flavor you add - there is no hiding that it's eggplant. I actually love that about this vegetable. Though when it comes to picky eaters that's not necessarily a plus.

The eggplant is versatile, so, it makes a great side dish to big elaborate meals such as roast chicken or lamb. But it can stand on its own with just a side salad or soup to accompany it.

Ingredients and substitutes 

• Eggplant - I love to use any eggplant I can get for this dish, as long as I can make slices. I even tried the Baladi variety, which is almost seedless and those are even better, unfortunately, they have a very short season here.
• Garlic powder - Love the ease of just sprinkling some garlic powder. The fresh garlic tends to get burnt easily when baking giving a bitter taste to the dish. If you can't find garlic powder - use some garlic oil instead.
• Cheese - I've used Parmesan because I love the rich nutty flavor it adds to the eggplant. And, I also love the sharp taste that cheddar brings to the eggplant. I highly recommend trying different cheese as it really does add so much to this dish.

Step by step instructions 

Prepare

• Preheat the oven to 200 C / 390 F.
• Slice eggplant into half-inch thick round slices.
• Season with salt and let sit in a colander for 15 minutes.
• After 15 minutes, wipe off the bitter juices released from each slice with a paper hand towel.

Bake eggplant slice

• Brush each eggplant slice with olive oil on both sides.
• Lay the eggplant slices on a baking tray sprayed with cooking spray.
• Sprinkle with garlic powder and pepper.
• Bake for 7 minutes then turn the slices over and bake another 7 minutes.

Top with cheese

• Remove baked slices from the oven and layer all eggplant slices in a baking pan.
• Top with grated Parmesan and Cheddar Cheese.
• Continue baking for another 10 to 15 minutes until lightly golden.
• Enjoy!

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Printable Recipe