Best 2 Cheesy Baked Eggplant Recipes

If you're looking for a dish that combines the flavors of cheese, eggplant, and a medley of herbs and spices, then cheesy baked eggplant is the perfect recipe for you. This delectable dish is a symphony of flavors and textures, with the tender eggplant providing a soft and succulent base for the rich and gooey cheese. The addition of herbs and spices, such as garlic, basil, and oregano, adds depth and complexity to the dish, while a crispy breadcrumb topping provides a satisfying crunch. Whether you're serving it as a main course or a side dish, cheesy baked eggplant is sure to impress your taste buds.

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CHEESY BAKED EGGPLANT

Cheesy Baked Eggplant image

This is a very cheesy and easy to make baked eggplant dish with an Italian flair. An excellent alternative to a pasta dish.

Provided by Julie3333

Categories Fruits and Vegetables Vegetables Eggplant

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

1 eggplant, sliced into 1/2 inch rounds
2 tablespoons olive oil, or as needed
1 tablespoon garlic powder, or to taste
2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, chopped
2 small tomatoes, chopped
1 (10 ounce) package fresh spinach leaves
½ cup ricotta cheese
¾ cup shredded mozzarella cheese, divided
¾ cup grated Parmesan cheese, divided
¾ cup tomato pasta sauce
2 teaspoons Italian seasoning

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.
Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.
Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.

Nutrition Facts : Calories 244.1 calories, Carbohydrate 15.4 g, Cholesterol 20.7 mg, Fat 16.1 g, Fiber 5.4 g, Protein 11.7 g, SaturatedFat 5.1 g, Sodium 447.9 mg, Sugar 6.7 g

CHEESY BAKED EGGPLANT

Cheesy Baked Eggplant image

Make and share this Cheesy Baked Eggplant recipe from Food.com.

Provided by ladywisconsin

Categories Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 eggplant, sliced into 1/2 inch rounds
2 tablespoons olive oil
1 tablespoon garlic powder
2 tablespoons olive oil
1 small onion, chopped
3 garlic cloves, chopped
2 small tomatoes, chopped
1 (10 ounce) package fresh spinach leaves
1/2 cup ricotta cheese
3/4 cup shredded mozzarella cheese, divided
3/4 cup grated parmesan cheese, divided
3/4 cup pasta sauce
2 teaspoons italian seasoning

Steps:

Preheat the oven to 350°F (175°C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.
Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.
Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.

Nutrition Facts : Calories 280.7, Fat 19.5, SaturatedFat 7.1, Cholesterol 32.5, Sodium 488, Carbohydrate 14.9, Fiber 4.5, Sugar 6.7, Protein 13.7

Tips:

Choose the right eggplant. Look for eggplants that are firm and have a deep purple color. Avoid eggplants that are bruised or have blemishes.
Slice the eggplant evenly. This will help them cook evenly.
Salt the eggplant slices. This will help to draw out the moisture and prevent them from becoming bitter.
Use a good quality cheese. The cheese is one of the main ingredients in this dish, so it's important to use a good quality cheese that melts well.
Don't overcook the eggplant. The eggplant should be cooked until it is tender, but not mushy.

Conclusion:

Cheesy baked eggplant is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover eggplant. With its creamy cheese filling and crispy breadcrumb topping, this dish is sure to be a hit with the whole family.