Baked Eggplant with Cheese and Tomato Sauce
I used to have a complicated relationship with eggplant. So many people rave about it, and it’s often a staple in vegetarian recipes. But for me, it just never clicked. Determined to change that, I finally had a breakthrough with this simple yet delicious dish. It does require some time in the oven, but it’s absolutely worth it!
Ingredients:
- 1 large eggplant, sliced into rounds
- 1 egg, beaten
- 1 cup breadcrumbs
- 1/2 cup grated cheese (e.g., Parmesan or a smoky cheese like oscypek)
- 1 cup tomato sauce (spicy marinara or your favorite spaghetti sauce)
- 1/2 cup shredded mozzarella cheese
- Salt and pepper to taste
- Olive oil (for greasing)
Instructions:
- Preheat the Oven: Set your oven to 375°F (190°C).
- Prepare the Eggplant: Sprinkle the eggplant slices with salt and let them sit for 10-15 minutes to release excess moisture. Pat dry with a paper towel.
- Coat the Slices: Dip each slice into the beaten egg, then coat it in the breadcrumb and cheese mixture (breadcrumbs mixed with grated cheese).
- Bake Until Golden: Arrange the coated eggplant slices on a baking sheet lined with parchment paper. Bake in the oven for 20-30 minutes, or until the slices are golden brown and no longer soggy.
- Assemble the Dish: Grease a baking dish with a bit of olive oil and spread a thin layer of tomato sauce at the bottom. Place the baked eggplant slices in the dish and pour a little more tomato sauce over them—just enough to lightly cover the slices.
- Top with Mozzarella: Sprinkle shredded mozzarella on top of the eggplant slices.
- Final Bake: Return the dish to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
- Serve and Enjoy: Once the cheese is golden and the sauce is bubbling, remove from the oven and let it cool slightly before serving. Enjoy as a main course or a side dish!
This baked eggplant is crispy, cheesy, and full of flavor—a perfect comfort food that will change your mind about this beautiful purple veggie!