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.
Eggplant’s culinary versatility extends to both hearty main dishes and light appetizers. It can be transformed into creamy dips, stuffed with flavorful fillings, or layered in casseroles. Whether you’re preparing a simple ratatouille or an elegant eggplant Parmesan, this vegetable’s rich history and health benefits make it a valuable and delicious addition to any kitchen.
Why is this the best recipe?
- Flavorful Combination: The combination of tender eggplant, savory marinara sauce, and melted cheeses creates a delicious and satisfying flavor profile that appeals to a wide range of tastes.
- Simple and Quick: With minimal ingredients and straightforward steps, this recipe is easy to follow and can be prepared quickly, making it perfect for busy weeknights or last-minute gatherings.
- Healthy Option: Eggplant is low in calories and high in fiber, vitamins, and antioxidants. This recipe allows you to enjoy a cheesy, comforting dish without compromising on nutrition.
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 cheeses as they really do add so much to this dish.
Step-by-step: Cheesy baked eggplant
- Oven: Preheat the oven to 200℃/ 400℉
- Prep Eggplants: 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: 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.
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Frequently asked questions
Yes, you can prepare the eggplant slices and store them in the refrigerator for up to 24 hours before baking. Assemble with the marinara sauce and cheeses just before baking to maintain freshness and texture.
To prevent sogginess, salt the eggplant slices and let them sit for 30 minutes to draw out excess moisture. Rinse and pat them dry before proceeding with the recipe. Also, ensure the oven is preheated to the right temperature for even baking.
Salting the eggplant slices before cooking usually removes bitterness. If you still find the eggplant bitter, try soaking the slices in a bowl of water with a tablespoon of salt for 15-30 minutes, then rinse and dry them before baking.
Yes, you can make this recipe vegan by using vegan cheese alternatives and ensuring that your marinara sauce is free of animal products.
The eggplant is fully cooked when it is tender and easily pierced with a fork. The cheese should be melted and golden brown on top.
Cheesy Baked Eggplant Slices
These cheesy baked eggplant slices make a perfect appetizer or side dish. This simple, easy, and effortless recipe gets done in less than 30 minutes. These cheesy eggplant slices also make a great addition to sandwiches or salads. Try different cheeses such as Boursin or Camembert for a more fun variety.
Ingredients
- 0.7 lb (300 g) Eggplant cut into slices (large – 11 oz)
- 1 tbsp Olive oil (extra virgin)
- 1 tsp Garlic powder
- 1 tsp Salt
- 1 tsp Pepper
- 2 tbsp Parmesan cheese
- 2 tbsp Cheddar cheese
Method
- Oven: Preheat the oven to 200℃/ 400℉
- Prep Eggplants: 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 towel.
- Bake: 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.
Notes
- Choose the Right Eggplant: Select eggplants that are firm, glossy, and heavy for their size with smooth, unblemished skin. Smaller eggplants tend to be less bitter and have fewer seeds.
- Salt for Bitterness: To reduce bitterness and remove excess moisture, sprinkle sliced eggplant with salt and let it sit for 30 minutes. Rinse and pat dry before cooking.
- Uniform Slices: Cut the eggplant into uniform slices or cubes to ensure even cooking. This helps achieve a consistent texture and flavor throughout your dish.
- Avoid Overcooking: Eggplant can become mushy if overcooked. Keep an eye on your cooking time and aim for a tender yet firm texture.
- Oil Management: Eggplant acts like a sponge and can soak up a lot of oil. Use a brush to apply oil evenly and in moderation. Preheating the oil can also help create a barrier that prevents excessive absorption.
- Pair with Bold Flavors: Eggplant pairs well with strong flavors like garlic, tomatoes, herbs (such as basil and oregano), and spices (like cumin and paprika). Use these to enhance the overall taste of your dish.
- Store Properly: Store eggplants in a cool, dark place and use them within a few days of purchase for the best flavor and texture. Avoid refrigerating them as it can cause the flesh to become tough and the flavor to diminish.
Equipment you will need
Nutrition
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Has anyone even tried the damn recipe for christ sake! All I’m reading is how good it sounds; gonna make it some time soon; and so on. Can we please have a review or two from people who have actually made it?
I do believe there are a few that have made this recipe Judy. Sorry, you could not see them. If you do make the recipe please do share your feedback.
My husband and I have been making eggplant a lot lately, so this recipe is perfect for us! Looks delicious and perfect as a snack or lunch recipe!
Absolutely perfect for lunch. I hope you try it. Thanks Christine
I love the idea of cheesy eggplants! Also, it is so easy to make it) Saving this recipe for future!)
Thank you Veronika. Hope you try it soon.
So far I haven’t been able to get my family on board with regards to eggplant, but I’ve never tried covering it in cheese before! It sounds delicious to me, so I’m going to give this a go and see if I can convert them!
The cheese here is not too loaded Amy, so it’s not overly rich. You must try and see what they think. Thanks