Cheesy Baked Eggplant: A Delicious and Easy Recipe

Eggplant, often overlooked, is a culinary chameleon that can transform into a star dish with the right treatment. And what’s better than eggplant? Cheesy baked eggplant! This recipe combines the earthy flavors of eggplant with the rich, comforting embrace of cheese, creating a dish that’s both satisfying and surprisingly easy to make. Whether you’re a seasoned cook or a kitchen novice, this recipe will guide you through creating a baked eggplant masterpiece.

## Why You’ll Love This Recipe

* **Flavorful:** The combination of eggplant, tomato sauce, herbs, and cheese creates a symphony of flavors that will tantalize your taste buds.
* **Easy to Make:** This recipe requires minimal prep work and simple baking, making it perfect for a weeknight meal.
* **Versatile:** You can easily customize this recipe to your liking by adding different cheeses, vegetables, or spices.
* **Vegetarian-Friendly:** This recipe is a delicious and satisfying vegetarian option.
* **Impressive Presentation:** The baked eggplant looks beautiful and is perfect for serving to guests.

## Ingredients You’ll Need

Before we dive into the recipe, let’s gather all the necessary ingredients. This recipe is flexible, so feel free to adjust the quantities based on your preferences.

* **Eggplant:** 2 medium-sized eggplants, preferably globe eggplants
* **Tomato Sauce:** 2 cups of your favorite tomato sauce (homemade or store-bought)
* **Mozzarella Cheese:** 2 cups of shredded mozzarella cheese
* **Parmesan Cheese:** 1/2 cup of grated Parmesan cheese
* **Ricotta Cheese:** 1 cup of ricotta cheese (optional, but adds a creamy texture)
* **Olive Oil:** 3 tablespoons of extra virgin olive oil
* **Garlic:** 2 cloves, minced
* **Onion:** 1/2 medium onion, finely chopped
* **Fresh Basil:** 1/4 cup, chopped (or 1 tablespoon dried basil)
* **Fresh Oregano:** 1/4 cup, chopped (or 1 tablespoon dried oregano)
* **Salt:** To taste
* **Black Pepper:** To taste
* **Red Pepper Flakes:** A pinch (optional, for a little heat)

## Equipment You’ll Need

* **Baking Sheet:** A large baking sheet
* **Knife:** A sharp knife for slicing the eggplant
* **Cutting Board:** A cutting board for preparing the vegetables
* **Large Bowl:** A large bowl for mixing the ingredients
* **Small Bowl:** A small bowl for the ricotta mixture (if using)
* **Spatula:** A spatula for spreading the sauce
* **Cheese Grater:** A cheese grater for grating the Parmesan cheese
* **Oven:** An oven for baking the eggplant

## Step-by-Step Instructions

Now that we have all the ingredients and equipment ready, let’s get started with the recipe. Follow these step-by-step instructions for a perfect cheesy baked eggplant.

### 1. Prepare the Eggplant

* **Wash the Eggplant:** Wash the eggplants thoroughly under cold running water.
* **Slice the Eggplant:** Using a sharp knife, slice the eggplants lengthwise into 1/4-inch thick slices. Aim for even slices so they cook evenly.
* **Salt the Eggplant (Optional):** This step helps to draw out excess moisture and reduce bitterness. Place the eggplant slices on a baking sheet lined with paper towels. Sprinkle generously with salt and let them sit for 30 minutes. After 30 minutes, rinse the eggplant slices under cold water and pat them dry with paper towels. This step can be skipped if you prefer a less salty dish.

### 2. Prepare the Tomato Sauce

* **Sauté the Onion and Garlic:** Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
* **Add the Tomato Sauce and Herbs:** Pour in the tomato sauce, add the chopped basil and oregano (or dried herbs), salt, pepper, and red pepper flakes (if using). Stir well to combine. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally, to allow the flavors to meld.

### 3. Prepare the Ricotta Mixture (Optional)

* **Combine the Ingredients:** In a small bowl, combine the ricotta cheese, 1/4 cup of grated Parmesan cheese, a pinch of salt, and a pinch of black pepper. Mix well until everything is evenly combined.

### 4. Assemble the Eggplant

* **Preheat the Oven:** Preheat your oven to 375°F (190°C).
* **Lightly Oil the Baking Sheet:** Brush the remaining 1 tablespoon of olive oil onto the baking sheet.
* **Layer the Eggplant:** Arrange a layer of eggplant slices on the prepared baking sheet, slightly overlapping each other.
* **Spread the Tomato Sauce:** Spoon a generous amount of tomato sauce over the eggplant slices, spreading it evenly.
* **Add the Ricotta Mixture (Optional):** If using, dollop small spoonfuls of the ricotta mixture over the tomato sauce.
* **Sprinkle with Cheese:** Sprinkle a generous amount of shredded mozzarella cheese and the remaining grated Parmesan cheese over the sauce and ricotta mixture.
* **Repeat the Layers:** Repeat the layers of eggplant, tomato sauce, ricotta mixture (if using), and cheese until all the ingredients are used up. The top layer should be a layer of cheese.

### 5. Bake the Eggplant

* **Bake in the Oven:** Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown. The eggplant should be tender and easily pierced with a fork.

### 6. Let it Rest and Serve

* **Let it Rest:** Once the eggplant is baked, remove it from the oven and let it rest for 5-10 minutes before serving. This allows the cheese to set slightly and makes it easier to slice.
* **Garnish and Serve:** Garnish with fresh basil leaves (optional) and serve hot. You can serve it as a main course, a side dish, or even as an appetizer.

## Tips and Variations

This cheesy baked eggplant recipe is a great starting point, but feel free to customize it to your liking. Here are some tips and variations to inspire you:

* **Use Different Cheeses:** Experiment with different types of cheese, such as provolone, fontina, or asiago. Each cheese will add its own unique flavor profile to the dish.
* **Add Vegetables:** Add other vegetables to the layers, such as sliced zucchini, bell peppers, or mushrooms. Sauté them before adding them to the eggplant.
* **Add Meat:** For a heartier dish, add cooked ground beef, sausage, or chicken to the tomato sauce. Brown the meat before adding it to the sauce.
* **Use Different Herbs:** Experiment with different herbs, such as thyme, rosemary, or parsley. Use fresh or dried herbs.
* **Add Breadcrumbs:** For a crispy topping, sprinkle breadcrumbs over the cheese before baking. Use plain or seasoned breadcrumbs.
* **Make it Gluten-Free:** Ensure that your tomato sauce and cheese are gluten-free to make this recipe gluten-free.
* **Grill the Eggplant:** For a smoky flavor, grill the eggplant slices before baking. Brush them with olive oil and grill them for a few minutes per side.
* **Use Marinara Sauce:** Use marinara sauce instead of regular tomato sauce for a slightly different flavor.
* **Add a Balsamic Glaze:** Drizzle balsamic glaze over the baked eggplant before serving for a touch of sweetness and acidity.
* **Make it Ahead:** You can assemble the eggplant ahead of time and store it in the refrigerator for up to 24 hours. Bake it just before serving. Add a few minutes to the baking time since it will be cold.

## Serving Suggestions

Cheesy baked eggplant is a versatile dish that can be served in many ways. Here are some serving suggestions:

* **Main Course:** Serve it as a main course with a side salad and some crusty bread.
* **Side Dish:** Serve it as a side dish with grilled chicken, fish, or steak.
* **Appetizer:** Serve it as an appetizer with crackers or crostini.
* **Pasta Sauce:** Cut the baked eggplant into small pieces and toss it with pasta for a delicious and flavorful pasta sauce.
* **Sandwich Filling:** Use the baked eggplant as a sandwich filling with pesto and mozzarella cheese.

## Nutritional Information (Approximate)

*Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.* This is per serving, considering the recipe yields about 6 servings.

* **Calories:** 350-450
* **Protein:** 15-20g
* **Fat:** 20-25g
* **Carbohydrates:** 25-30g
* **Fiber:** 5-7g

## Frequently Asked Questions (FAQs)

**Q: Can I use different types of eggplant?**
A: Yes, you can use different types of eggplant, such as Italian eggplant or Japanese eggplant. However, globe eggplants are the most common and readily available.

**Q: Do I need to salt the eggplant?**
A: Salting the eggplant helps to draw out excess moisture and reduce bitterness. However, it is optional. If you prefer a less salty dish, you can skip this step.

**Q: Can I use dried herbs instead of fresh herbs?**
A: Yes, you can use dried herbs instead of fresh herbs. Use about 1 tablespoon of dried herbs for every 1/4 cup of fresh herbs.

**Q: Can I freeze the baked eggplant?**
A: Yes, you can freeze the baked eggplant. Let it cool completely before wrapping it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw it in the refrigerator overnight before reheating in the oven.

**Q: How long does the baked eggplant last in the refrigerator?**
A: The baked eggplant will last for 3-4 days in the refrigerator. Store it in an airtight container.

**Q: What if my eggplant is bitter?**
A: Salting the eggplant as described in the recipe usually eliminates most of the bitterness. If your eggplant is very bitter, you might try peeling it before slicing.

**Q: Can I make this vegan?**
A: Yes, substitute the mozzarella, parmesan, and ricotta cheeses with vegan alternatives. Ensure your tomato sauce is also vegan.

## Conclusion

Cheesy baked eggplant is a delicious and easy dish that is perfect for any occasion. With its flavorful combination of eggplant, tomato sauce, herbs, and cheese, it’s sure to be a crowd-pleaser. Whether you’re a vegetarian or simply looking for a healthy and satisfying meal, this recipe is a must-try. So, gather your ingredients, follow the steps, and enjoy a cheesy baked eggplant masterpiece!