This flavorful and easy-to-make dish combines tender baked eggplant slices topped with savory mushrooms and gooey cheese. Finished with a crisp breadcrumb layer, this recipe is perfect as an appetizer, side dish, or light main course. It’s simple, healthy, and irresistibly delicious!
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Servings
- Serves: 4
Ingredients
- 2 eggplants, sliced into rounds
- 1 clove garlic, minced (for eggplants)
- Salt, to taste
- Olive oil, for brushing
- Black pepper, to taste
- Chili pepper, to taste
- 300 g (11 oz) champignon mushrooms, finely chopped
- 1 clove garlic, minced (for mushrooms)
- Fresh parsley, chopped (for garnish and filling)
- 100 g (4 oz) smoked scamorza cheese (or any melting cheese), grated
- Breadcrumbs, as needed
Directions
1. Prepare the Eggplant:
- Slice the eggplants into rounds and sprinkle with salt. Let them rest for 10–15 minutes to draw out excess moisture. Pat dry with a paper towel.
2. Season and Bake the Eggplant:
- Preheat the oven to 200°C (400°F).
- Arrange the eggplant slices on a baking tray lined with parchment paper.
- Brush both sides with olive oil and season with minced garlic, black pepper, and chili pepper.
- Bake for 20–25 minutes until soft and lightly golden.
3. Prepare the Mushroom Mixture:
- Heat a skillet over medium heat with a drizzle of olive oil.
- Add minced garlic and sauté until fragrant.
- Add the chopped mushrooms and cook until their water evaporates, about 7–10 minutes.
- Season with salt, pepper, and a handful of chopped parsley.
4. Assemble the Rounds:
- Preheat the oven to 180°C (360°F).
- Top each baked eggplant slice with a spoonful of the mushroom mixture.
- Sprinkle grated smoked scamorza cheese over the mushrooms.
- Lightly coat with breadcrumbs for added texture.
5. Bake and Serve:
- Bake the assembled rounds in the preheated oven for 10 minutes or until the cheese is melted and bubbly.
- Garnish with fresh parsley before serving.
Serving Suggestions
- Serve as an appetizer with a side of marinara sauce for dipping.
- Pair with a crisp green salad for a light and healthy meal.
- Add to a platter of roasted vegetables for a colorful side dish.
- Serve with crusty bread or garlic bread for added indulgence.
- Pair with a glass of white wine or sparkling water for a refreshing complement.
Cooking Tips
- Use smoked mozzarella or provolone if you can’t find scamorza cheese.
- Ensure mushrooms are finely chopped for even cooking and better texture.
- For added flavor, sprinkle the breadcrumbs with grated Parmesan before baking.
- Use a mandoline slicer for uniform eggplant rounds.
Nutritional Benefits
- Eggplants are rich in fiber and antioxidants.
- Mushrooms provide B vitamins and selenium, supporting immunity.
- Cheese adds calcium and protein.
Dietary Information
- Vegetarian-friendly
- Can be made gluten-free by using gluten-free breadcrumbs.
Nutritional Facts (Per Serving)
- Calories: ~200
- Protein: 8 g
- Carbohydrates: 15 g
- Fat: 12 g
- Fiber: 4 g
- Sodium: 200 mg
Storage
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 180°C (360°F) for 5–7 minutes for best texture.
- Freeze: Not recommended, as the texture of baked eggplants may change.
Why You’ll Love This Recipe
- Simple to prepare with minimal ingredients.
- A healthy, flavorful dish with a balance of textures.
- Perfect for appetizers, side dishes, or even a light main course.
- Versatile and easy to customize with your favorite cheese or seasonings.
Conclusion
This Baked Eggplant and Mushroom Rounds with Cheese recipe is a delightful combination of rich, savory flavors and comforting textures. Whether served as a starter or side, this dish is a surefire crowd-pleaser that’s simple, healthy, and packed with flavor. Give it a try and impress your family or guests with this easy gourmet treat!
Frequently Asked Questions (FAQ)
- Can I use another type of cheese?
Yes, mozzarella, provolone, or gouda are great substitutes. - Do I need to peel the eggplants?
No, the skin softens during baking and adds texture, but you can peel them if preferred. - Can I make this dish vegan?
Yes, use vegan cheese and breadcrumbs for a plant-based version. - What other toppings can I use?
Sun-dried tomatoes, olives, or caramelized onions make great additions. - Can I prepare this dish ahead of time?
Yes, assemble the rounds and refrigerate; bake just before serving. - How do I prevent the eggplants from becoming soggy?
Salting the eggplants and patting them dry removes excess moisture. - What can I serve alongside this dish?
Pair with pasta, rice, or quinoa for a more substantial meal. - Can I use other vegetables instead of mushrooms?
Yes, zucchini, bell peppers, or spinach are excellent alternatives. - How do I store leftovers?
Refrigerate in an airtight container and reheat in the oven for best results. - Can I grill the eggplants instead of baking?
Yes, grilling adds a smoky flavor and works just as well.