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Baked Eggplants with Tomatoes, Garlic, and Cheese: A Flavorful and Easy Dish
Eggplant is a versatile vegetable that shines when prepared properly, transforming from a simple ingredient into a savory masterpiece. One of the most delicious and satisfying ways to cook eggplant is by baking it with tomatoes, garlic, and cheese. This Baked Eggplants with Tomatoes, Garlic, and Cheese recipe is not only easy to make but also bursting with flavor, making it a perfect dish for any occasion—whether it’s a weeknight dinner, a side dish for a festive meal, or a vegetarian main course.
Why You’ll Love This Dish
- Delicious Flavor: The combination of juicy tomatoes, aromatic garlic, and melted cheese perfectly complements the rich, earthy flavor of the eggplant. It’s a simple yet flavorful dish that will satisfy your taste buds.
- Healthy and Nutritious: Eggplants are a great source of vitamins, minerals, and antioxidants, while tomatoes add a dose of lycopene, a powerful antioxidant. The addition of garlic provides a host of health benefits, including boosting the immune system.
- Vegetarian-Friendly: This dish is perfect for vegetarians or anyone looking to reduce their meat intake without compromising on taste.
- Quick and Easy: With just a few simple ingredients and minimal prep time, you can have this mouthwatering dish ready in no time.
Ingredients:
- 2 medium eggplants
- 2 large tomatoes, diced
- 3-4 garlic cloves, minced
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions:
Step 1: Prepare the Eggplants
Start by washing the eggplants thoroughly. Slice them into 1/2-inch thick rounds. Depending on your preference, you can also slice them lengthwise into halves or quarters. Sprinkle the eggplant slices with a pinch of salt and let them sit for about 10 minutes. This step helps draw out any excess moisture and bitterness from the eggplant. Afterward, gently pat the slices dry with a paper towel.
Step 2: Sauté Garlic and Tomatoes
While the eggplants are resting, heat a tablespoon of olive oil in a large pan over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant. Then, add the diced tomatoes, and season with salt, pepper, and dried oregano. Cook the mixture for about 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices. This will create a delicious, flavorful sauce for the eggplants.
Step 3: Arrange the Eggplants
Preheat your oven to 375°F (190°C). Arrange the eggplant slices on a baking sheet lined with parchment paper or lightly greased. Drizzle a little olive oil over the slices, or use a brush to lightly coat them with oil. Bake the eggplant slices in the preheated oven for about 20 minutes, flipping them halfway through, until they become tender and lightly browned on both sides.
Step 4: Add the Tomato and Garlic Sauce
Once the eggplants are tender and slightly browned, take them out of the oven. Spoon the tomato and garlic mixture onto each slice of eggplant, spreading it evenly to cover the surface. This adds a burst of flavor that complements the richness of the eggplant.
Step 5: Top with Cheese
Sprinkle a generous amount of grated Parmesan cheese over the tomato-topped eggplant slices, followed by shredded mozzarella cheese. The mozzarella will melt beautifully as it bakes, while the Parmesan adds a sharp, savory kick.
Step 6: Final Baking
Return the baking sheet to the oven and bake the eggplant for an additional 10-15 minutes, or until the cheese is melted, bubbly, and golden brown. If you like your cheese slightly crispy, you can broil the dish for the last 1-2 minutes, but keep a close eye on it to prevent burning.
Step 7: Garnish and Serve
Once the Baked Eggplants with Tomatoes, Garlic, an
