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Baked cheesy eggplant with roasted tomatoes delights everyone!

baked cheesy eggplant with roasted tomatoes
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Baked cheesy eggplant with roasted tomatoes is a delightful vegetarian dish that combines tender roasted eggplant, caramelized onions, sautéed cherry tomatoes, and a generous topping of melted mozzarella and parmesan cheese.

Ingredients

Scale
  • 2 large eggplants, sliced lengthwise
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups cherry tomatoes
  • 1 small onion, sliced
  • 3 garlic cloves, minced
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 tablespoons olive oil
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 200°C (400°F).
  2. Brush the eggplant slices with olive oil and season with salt and black pepper. Place on a baking tray and roast for 15 minutes until tender.
  3. In a skillet over medium heat, sauté onion in olive oil until caramelized. Add garlic and cook until fragrant. Stir in cherry tomatoes and cook for 3-4 minutes until slightly blistered. Season with oregano and basil.
  4. Place roasted eggplant slices in a baking dish. Top with the tomato and onion mixture. Sprinkle generously with mozzarella and parmesan cheese.
  5. Bake for 15-20 minutes until the cheese is melted, bubbly, and beautifully golden.
  6. Garnish with fresh parsley and serve hot with toasted bread or fresh salad.

Notes

  • Add mushrooms or spinach for extra flavor and texture.
  • For a richer taste, drizzle with garlic butter before serving.
  • Use smoked mozzarella for a deeper savory flavor.
  • For a low-carb option, enjoy it on its own without bread.

Nutrition

Find it online: https://www.homeydishes.com/baked-cheesy-eggplant-roasted-tomatoes-recipe/