Best 2 Cheesy Baked Eggplant Recipes

Indulge in the culinary delight of Cheesy Baked Eggplant, a delectable dish that tantalizes taste buds with its symphony of flavors and textures. This vegetarian masterpiece showcases tender eggplant slices enveloped in a blanket of melted cheese, creating a harmonious balance between the smoky richness of the eggplant and the gooey goodness of the cheese. The tantalizing aroma of garlic, breadcrumbs, and herbs mingles with the creamy mozzarella, beckoning you to take a bite.

This recipe offers three enticing variations to cater to diverse palates. The Classic Cheesy Baked Eggplant embodies the timeless charm of this dish, while the Cheesy Baked Eggplant with Spinach and Feta adds a touch of vibrant greens and tangy feta cheese. For those seeking a spicy kick, the Cheesy Baked Eggplant with Arrabiata Sauce brings the heat with a spicy tomato sauce that complements the eggplant's mild flavor.

Each variation promises a unique gustatory experience, ensuring that every bite is a journey of culinary exploration. The Classic Cheesy Baked Eggplant exudes comforting simplicity, while the Cheesy Baked Eggplant with Spinach and Feta offers a burst of freshness and tanginess. And for those who love a bit of spice, the Cheesy Baked Eggplant with Arrabiata Sauce delivers a fiery delight.

Check out the recipes below so you can choose the best recipe for yourself!

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 small to medium eggplants: This will ensure they cook evenly and have a tender texture.
Use a sharp knife to cut the eggplants: This will help prevent them from tearing.
Don't overcook the eggplants: They should be tender but still slightly firm.
Use a variety of cheeses: This will add flavor and texture to the dish.
Experiment with different toppings: You can use breadcrumbs, nuts, seeds, or herbs to add extra flavor and crunch.
Serve the eggplant hot or cold: It is delicious either way.

Conclusion:

Cheesy baked eggplant is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is easy to make and can be tailored to your own taste preferences. With its creamy cheese filling and crispy eggplant crust, this dish is sure to be a hit with everyone who tries it.