Baked Eggplants with Tomatoes and Cheese

Introduction

Baked eggplants with tomatoes and cheese is a dish that brings together the rich flavors of Mediterranean cuisine with a hint of home-cooked comfort. The combination of tender, slightly creamy eggplants, fresh and tangy tomatoes, and gooey, melted cheese creates a meal that is not only delicious but also visually stunning. This dish can be served as a main course, a side dish, or even as a part of a larger buffet spread, making it versatile for any occasion.

In this recipe, we’ll guide you step-by-step on how to make baked eggplants with tomatoes and cheese from scratch. It’s a simple yet elegant dish that doesn’t require any special ingredients or complicated techniques. Whether you’re an experienced cook or a beginner in the kitchen, this recipe is easy to follow and promises to deliver a flavorful result.

Ingredients

Before we dive into the cooking process, let’s take a look at the ingredients needed for this recipe:

• 2 large eggplants
• 4 medium-sized ripe tomatoes
• 1 cup of shredded mozzarella cheese
• 1/2 cup of grated Parmesan cheese
• 3-4 tablespoons of olive oil
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 1 teaspoon of dried oregano
• 1 teaspoon of garlic powder
• A handful of fresh basil leaves for garnish

Preparation

1. Prepare the Eggplants: Start by washing the eggplants thoroughly under cold water. Slice them into 1/4 inch thick rounds. Place the slices in a colander and sprinkle with a bit of salt. Allow them to rest for about 20 minutes. This step helps to remove any bitterness from the eggplants. After 20 minutes, rinse the slices with water and pat them dry with a paper towel.

2. Preheat the Oven: While the eggplants are resting, preheat your oven to 375°F (190°C). This will ensure that it reaches the right temperature by the time you are ready to bake.

3. Prepare the Tomatoes: Wash and slice the tomatoes into 1/4 inch thick rounds, similar to the eggplant slices. Set them aside on a plate.

4. Layer the Ingredients: Take a large casserole dish and drizzle a bit of olive oil at the bottom. Place a layer of eggplant slices in the dish. Next, add a layer of tomato slices over the eggplants. Sprinkle a pinch of salt, black pepper, oregano, and garlic powder over the tomato layer. Repeat this process, creating alternating layers of eggplant and tomato until you run out of slices.

5. Add the Cheese: Once the dish is layered, top it with shredded mozzarella and grated Parmesan cheese. Make sure the cheese is spread evenly across the top, as it will create a golden crust when baked.

6. Baking: Place the casserole dish in the preheated oven and bake for 30-35 minutes or until the eggplants are tender and the cheese is melted and bubbly with a golden-brown color. You may want to place a foil over the dish during the first 20 minutes of baking to prevent the cheese from burning.

Serving Suggestions

Once the baked eggplants with tomatoes and cheese are ready, take the dish out of the oven and let it cool for a few minutes. Garnish with fresh basil leaves to add a pop of color and an extra layer of flavor. This dish pairs well with crusty bread or a light green salad. It can be enjoyed warm or at room temperature, making it a great option for various serving styles.

Tips for Perfect Baked Eggplants

1. Choosing the Right Eggplants: When selecting eggplants, look for ones that are firm, shiny, and heavy for their size. Avoid eggplants with any blemishes or soft spots, as they can be overripe and may have a slightly bitter taste.

2. Pre-salting the Eggplants: As mentioned earlier, salting the eggplant slices before cooking helps to draw out excess moisture and reduces any bitterness. This process also helps the eggplant to absorb less oil during baking, resulting in a lighter dish.

3. Uniform Slices: Try to slice the eggplants and tomatoes as evenly as possible. Consistent thickness ensures that the ingredients cook evenly, preventing some slices from becoming too soft or undercooked.

4. Cheese Choices: While mozzarella and Parmesan are commonly used, you can experiment with other cheeses like feta or goat cheese for a tangier flavor. If you prefer a creamier texture, add a layer of ricotta cheese between the eggplant slices.

5. Preventing the Cheese from Burning: Cover the dish with foil during the first half of baking to prevent the cheese from overcooking. Remove the foil during the last 10-15 minutes to achieve that beautiful golden-brown crust.

Recipe Variations

1. Baked Eggplants with Pesto: For a twist, add a layer of pesto sauce between the eggplant and tomato slices. The fresh basil, garlic, and pine nuts in the pesto will complement the roasted flavors of the dish.

2. Mediterranean Style: Incorporate other Mediterranean vegetables like bell peppers and zucchini into the layers. These vegetables add color and additional flavor to the dish.

3. Spicy Eggplants with Tomatoes and Cheese: For those who like a bit of heat, sprinkle some red pepper flakes or add a layer of finely chopped jalapeños between the layers of eggplant and tomatoes.

4. Baked Eggplants with Meat: To make the dish heartier, you can add cooked ground meat or shredded chicken as an additional layer. This turns the recipe into a complete main course suitable for lunch or dinner.

5. Eggplants with a Crunchy Topping: Add a mixture of breadcrumbs, chopped nuts, and herbs on top of the cheese layer for a crispy texture and an enhanced flavor profile.

Frequently Asked Questions

1. Can I use other types of cheese for this recipe?

Absolutely! While mozzarella and Parmesan are classic choices, feel free to use any cheese you prefer. Cheddar, Gouda, or even a smoked provolone can be excellent alternatives. Each cheese will impart its unique flavor to the dish, so experiment to find your favorite combination.

2. How can I store leftovers?

If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the desired portion in the oven at 350°F (175°C) for 10-15 minutes until warmed through. You can also microwave individual portions for a quicker option, though the oven will help retain the original texture.

3. Can I freeze baked eggplants with tomatoes and cheese?

Yes, this dish freezes well. Allow it to cool completely, then transfer it to a freezer-safe container or wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. When ready to serve, thaw the dish overnight in the refrigerator and reheat in the oven until hot and bubbly.

4. Can I make this recipe vegan?

To make a vegan version, replace the mozzarella and Parmesan with plant-based cheese alternatives. Opt for olive oil or a vegan butter substitute, and consider adding a sprinkle of nutritional yeast on top for a cheesy flavor.

5. What can I serve alongside this dish?

Baked eggplants with tomatoes and cheese pair wonderfully with a fresh garden salad, roasted potatoes, or a warm loaf of bread. You can also serve it as a side dish for grilled meats or as a part of a larger Mediterranean-inspired spread with hummus, olives, and fresh vegetables.

Additional Serving Ideas

1. As a Side Dish: Serve alongside grilled vegetables or steamed rice for a lighter meal. This combination highlights the flavors of the eggplants and tomatoes without overpowering them.

2. In a Sandwich or Wrap: Use the baked eggplants as a filling for sandwiches or wraps. Add some lettuce, fresh tomato slices, and a drizzle of tzatziki sauce for a delicious lunch option.

3. Topped on Pasta: Chop the baked eggplants and tomatoes and mix them with your favorite pasta. Add a splash of extra virgin olive oil and a sprinkle of Parmesan cheese for a delightful pasta dish.

Final Thoughts

Baked eggplants with tomatoes and cheese is a dish that can easily become a staple in your kitchen. With its straightforward preparation and flexible ingredient list, it’s a recipe you can adapt to suit your taste and dietary preferences. Whether you’re looking to impress guests at a dinner party or simply want to enjoy a cozy meal at home, this dish delivers on all fronts.