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Baked Eggplant with Tomatoes and Cheese
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5 from 1 vote

Baked Eggplant with Tomatoes and Cheese

One of the best and easy eggplant recipes topped with cheese and tomatoes to serve on an ordinary evening. Nicely and deliciously turn eggplant slices into a restaurant-like dish. A lot of melting cheese, some fresh slices of tomatoes, and one of the healthiest veggies - the eggplant - will make one of your side dishes or appetizers look and taste unbelievable.
Prep Time10 minutes
Cook Time30 minutes
Course: Appetizer, Side Dish
Cuisine: european
Keyword: Baked Eggplant with Cheese, Baked Eggplant with Cheese Recipe, Baked Eggplant with Tomatoes and Cheese
Servings: 4
Calories: 319kcal
Author: Annie

Equipment

  • baking pan
  • Bowl

Ingredients

  • 2 medium eggplant
  • 3 tomatoes
  • 1 pack Feta cheese
  • 3.5 oz Gorgonzola cheese
  • 5 cloves garlic
  • 1 tsp sea salt
  • 1 tbsp Italian herbs
  • 1/4 cup chopped parsley

Instructions

  • Slice the eggplant into ¼ inch rounds. Preheat the oven at 400 F. Take two baking sheets and lay some parchment paper. Lay the eggplant rounds tossed in olive oil and topped with herbs, spices and garlic powder.
  • Bake them about 10-15 minutes until slightly golden and soft.
  • Meanwhile, take a bowl and crumble the Feta cheese with some spices, minced cloves of garlic and bread crumbs optional. Slice rounds the tomatoes.
  • Take the eggplant off the oven and start layering. Top one slice of tomato, and top the cheese mixture. Bake for 20 minutes more.
  • When the eggplant rounds are ready take them off the oven and sprinkle on some grated parmesan and chopped parsley leaves.
  • Serve immediately.

Nutrition

Calories: 319kcal | Carbohydrates: 22g | Protein: 17g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 69mg | Sodium: 1568mg | Potassium: 872mg | Fiber: 9g | Sugar: 13g | Vitamin A: 1270IU | Vitamin C: 19mg | Calcium: 466mg | Iron: 2mg