Eggplant's Cheesy Affair: Perfect Pairing For A Flavorful Bite

Eggplant is a versatile and nutritious vegetable that can be grilled, roasted, baked, fried, or sautéed. It is low in calories and rich in fibre, vitamins, and minerals. When cooked, eggplant has a mild, slightly bitter flavour and can absorb flavours from other ingredients. This adaptability lends itself to a variety of dishes, from creamy dips to casseroles and sandwiches.

When it comes to cheese, eggplant pairs well with a variety of options. Some popular choices include Parmesan, mozzarella, muenster, and cheddar. These cheeses can be melted over eggplant slices or layered in casseroles or sandwiches, creating a delicious combination of flavours and textures.

Preparing eggplant with cheese is a simple and quick way to incorporate this nutritious vegetable into your meals. Whether served as an appetizer, side dish, or main course, cheesy eggplant dishes are sure to be a crowd-pleaser.

Eggplant Parmesan

Ingredients:

• 2 large eggplants, cut into 1/4-inch-thick rounds
• 2 large eggs, beaten
• 1 and 1/2 cups panko breadcrumbs
• 1 and 1/4 cups grated Parmesan cheese, divided
• 2 teaspoons dried oregano
• 2 tablespoons fresh thyme leaves
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon sea salt, plus more for sprinkling
• Freshly ground black pepper
• Extra-virgin olive oil, for drizzling
• 28 ounces marinara sauce
• 2 large fresh mozzarella balls, thinly sliced
• 1/3 cup fresh basil leaves

Method:

• Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
• In a medium-sized shallow dish, whisk the eggs and almond milk.
• In another medium-sized shallow dish, combine the panko, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper.
• Dip the eggplant slices into the egg mixture and then into the panko mixture. Place onto the baking sheets, drizzle with olive oil, and bake for 18 minutes or until tender and golden brown.
• In an 8x12 or 9x13-inch baking dish, spread 1/2 cup marinara. Then, layer half the eggplant, and top with 1 cup of marinara and half the mozzarella.
• Repeat with the remaining eggplant, the remaining marinara, and the remaining mozzarella. Sprinkle with the remaining 1/4 cup Parmesan cheese, drizzle with olive oil, and sprinkle with a few more pinches of sea salt.
• Bake for 20 minutes or until the cheese is nicely melted. Turn the oven to broil and broil for 2 to 4 or until the cheese starts to brown and bubble.
• Remove from the oven and top with fresh basil.

Tips:

• Slice the eggplant as evenly as possible to ensure even cooking.
• Freshly grate the Parmesan cheese for more flavour.
• Don't forget to drizzle the breaded eggplant slices with olive oil before placing them in the oven.
• Season between the layers. The overall seasoning will depend on the marinara and Parmesan cheese used.

Eggplant Casserole

Ingredients:

• 1 large eggplant, unpeeled
• Salt
• Black pepper
• Garlic powder
• Marinara sauce
• Mozzarella
• Parmesan
• Butter
• Olive oil
• Onion
• Garlic cloves
• Yellow pepper
• Portobello mushrooms
• Tomatoes
• Fresh parsley
• Fresh basil
• Fresh thyme
• Vegetable oil

Optional:

• Spinach
• Red pepper flakes
• Ground beef
• Provolone

Steps:

• Preheat your oven to 500°F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper (or nonstick foil). Spray the parchment with avocado oil spray.
• Slice the eggplant into 1/4-inch thick slices. Arrange the slices on the prepared baking sheet. Spray with avocado oil. Season with salt, black pepper, and garlic powder. Roast the eggplant for 15 minutes.
• Remove the baking sheet from the oven. Turn the eggplant slices to the other side. Spray again with oil. Return to the oven and roast until browned and tender. This should take about 10 more minutes, but keep a close eye on the eggplant to ensure it doesn't burn.
• Remove the baking sheet from the oven. Reduce the oven temperature to 375°F.
• In a large skillet, heat butter and olive oil over medium-low heat. Add in the onions and cook for 3 minutes. Add in the peppers and garlic and continue to cook for an additional 3 minutes. Add in the mushrooms and cook them until they start to release their moisture (about 3 to 4 minutes). Finally, add in the tomatoes and herbs and allow to simmer for a couple of minutes. Remove the mixture and set aside.
• In the same skillet, heat the vegetable oil and then add the eggplant and salt. Allow the eggplant to cook until it’s browned, stirring frequently. Once lightly browned, add in the flour and stir.
• Add the tomato mixture to the eggplant, bring the pan to a simmer, and cook for a few minutes.
• Transfer everything to a casserole dish. Create layers with the cheese by scooping half of the veggies, topping with cheese, and then adding the rest of the eggplant and cheese on top. You can do two or three layers this way or just pile all of the cheese on top and skip the layering.
• Bake the eggplant casserole uncovered for 30 minutes at 375°F. Let it stand for a few minutes before serving.

Tips:

• You can use sliced, shredded, or cubed mozzarella. Fresh mozzarella is preferable, but you can substitute regular low-moisture mozzarella if you like.
• You can add meat to this dish by browning a pound of ground beef separately and layering it with the eggplant layers.
• You can use provolone instead of mozzarella.
• You can add a handful of baby spinach leaves to each of the eggplant layers.
• If you enjoy spicy food, add ¼ or ½ teaspoon of red pepper flakes to the marinara sauce.
• You can use ½ teaspoon of fresh minced garlic instead of garlic powder.

Eggplant Grilled Cheese

Ingredients:

• 1 small eggplant
• 2 tablespoons of olive oil
• 8 slices of Italian sandwich bread
• 2 tablespoons of butter or butter alternative
• 1/4 teaspoon of garlic powder
• 12 slices of smoked provolone cheese
• 4 tablespoons of sundried tomato pesto
• Salt and pepper to taste

Optional Ingredients:

• 1 pint of cherry tomatoes
• 2-3 jalapeno peppers
• 1/3 cup of diced cilantro
• 4 tablespoons of tahini paste

Directions:

• Slice the eggplant thinly and sprinkle with salt.
• Heat a large skillet over medium flame and add the eggplant. Cook for 1-2 minutes on each side until soft.
• Butter each slice of bread and sprinkle them with garlic powder.
• Top 4 slices of bread with one slice of cheese and a quarter of the eggplant.
• Spread the sundried tomato pesto over the eggplant and top with the remaining cheese.
• Top with the remaining bread (buttered side up).
• Cook the sandwiches over low heat for about 3 minutes on each side, or until the bread is golden brown and the cheese is melted.
• Serve immediately.

Tips:

• If you want to add some spice, prepare a Yemenite hot sauce (schug) by blending 2-3 jalapeno peppers, 1/3 cup of diced cilantro, 4 tablespoons of tahini paste, salt, and pepper to taste.
• For a Greek twist, replace the provolone cheese with feta and dill havarti. Add spinach, red onion, and cream cheese to the mix.

Baked Eggplant Slices

Ingredients:

• 1 large eggplant or 2 small eggplants
• 2 tablespoons of olive oil
• 2 teaspoons of kosher salt
• 1 25-ounce jar of garlic marinara sauce
• 1 8-ounce package of muenster cheese slices
• 1/4 cup of fresh basil leaves

Method:

First, preheat your oven to 375 degrees Fahrenheit. While you're waiting for the oven to heat up, cut the top off the eggplant and slice it horizontally into 1/2-inch-thick slices. Toss the slices with salt and leave them to sit for 30 minutes. After 30 minutes, pat the eggplant slices dry with paper towels.

Next, arrange the eggplant slices on a parchment paper-lined baking sheet and drizzle them with olive oil. Bake for 15 minutes, then remove from the oven.

In a shallow baking pan, spread a layer of marinara sauce—about 1/2 a cup should do it. Nestle the eggplant slices into the sauce, adding more sauce to the tops of the slices. Top with torn muenster cheese slices and a basil leaf.

Finally, bake for 20-25 minutes, or until the cheese is golden brown and the sauce is bubbling. Remove from the oven and serve.

Tips:

If you're using eggplants bought from a grocery store, it's a good idea to salt the slices before baking. This will draw out the bitter liquid from the eggplant and prevent your dish from tasting bitter. If you're using eggplants from a farmer's market, you can skip this step as they're likely to be fresher.

You can also roast the eggplant slices before assembling the dish. This will bring out their natural sweetness and get rid of any excess moisture.

Variations:

While muenster cheese is recommended for this recipe, you can also use mozzarella or parmesan.

If you want to make this dish gluten-free, you can replace the breadcrumbs with Rice Chex crumbs.

Marinara Baked Eggplant Slices

Ingredients:

• 1 large eggplant or 2 small eggplants, ideally longer and skinnier than wide in shape
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 25-ounce jar of garlic marinara sauce (preferably Rao's)
• 1 8-ounce package of muenster cheese slices
• 1/4 cup fresh basil leaves

Method:

• Preheat your oven to 375°F.
• Cut the top off the eggplant(s). Slice horizontally into 1/2-inch-thick slices.
• Toss the slices with salt and let them sit while the oven heats up. After 30 minutes, pat the eggplant slices dry with paper towels.
• Arrange the eggplant slices, laying flat, on a parchment paper-lined baking sheet. Drizzle with olive oil.
• Bake for 15 minutes, then remove from the oven.
• In a shallow baking pan, spread about 1/2 cup of marinara sauce on the bottom. Nestle the eggplant slices into the pan; it's fine if they touch.
• Put a dollop of marinara sauce onto each eggplant slice. Top with torn muenster slices, then a leaf of basil.
• Top each stack with another eggplant slice, then spread about 1 cup of sauce over the entire dish.
• Top with torn muenster slices to cover the dish.
• Bake for 20-25 minutes, until the dish is bubbling and the cheese is golden brown.
• Remove from the oven and top with more basil and red pepper flakes. Serve.

Tips:

• Leftovers will last for 3 days in the refrigerator.
• Salting the eggplant slices before baking will draw out the bitter liquid and prevent bitterness.
• Roasting the eggplant slices before assembling the dish brings out their sweetness and removes any extra moisture.
• If you don't have muenster cheese, mozzarella or parmesan would also work well.

Frequently asked questions