This simple and flavorful dish combines tender eggplant slices, sweet cherry tomatoes, and Parmesan cheese with a touch of spice from chili pepper. It’s a perfect appetizer, side dish, or light vegetarian main course.
Preparation Time
- Prep Time: 10 minutes
- Cooking Time: 25–30 minutes
- Total Time: 35–40 minutes
Ingredients
- 2 eggplants, sliced into rounds
- 20 cherry tomatoes, halved
- 1 clove garlic, minced
- Fresh basil leaves, chopped (2 tbsp)
- 1 chili pepper, finely chopped (adjust to taste)
- 3–4 tbsp breadcrumbs
- Parmesan cheese, grated (to taste, approx. 50 g or ½ cup)
- Olive oil for drizzling
- Salt and pepper to taste
Directions
Step 1: Prepare the Eggplant
- Preheat your oven to 200°C (392°F).
- Arrange the eggplant slices in a single layer on a baking sheet lined with parchment paper.
- Sprinkle lightly with salt and let them sit for 10 minutes to remove excess moisture. Pat dry with a paper towel.
Step 2: Prepare the Topping
- In a small bowl, mix the minced garlic, chopped chili pepper, breadcrumbs, and Parmesan cheese. Add salt and pepper to taste.
Step 3: Assemble the Dish
- Drizzle the eggplant slices with olive oil and bake for 10 minutes.
- Remove from the oven and top each slice with a halved cherry tomato and the prepared breadcrumb mixture.
- Drizzle with a bit more olive oil for crispiness.
Step 4: Bake the Eggplant
- Return the baking sheet to the oven and bake for an additional 15–20 minutes, or until the eggplant is tender, the breadcrumbs are golden, and the cheese is melted.
Step 5: Serve
- Garnish with fresh basil before serving. Enjoy warm or at room temperature as an appetizer or side dish.
Serving Suggestions
- Serve as a light main course with a green salad and crusty bread.
- Pair with grilled meats or fish for a heartier meal.
- Enjoy as a flavorful vegetarian appetizer or snack.
Cooking Tips
- For extra crispiness, broil the eggplant for the last 2–3 minutes of baking.
- Add a drizzle of balsamic glaze for a touch of sweetness.
- Substitute chili pepper with red pepper flakes for a milder spice.
Nutritional Benefits
- Eggplant: Low in calories and rich in antioxidants and fiber.
- Cherry Tomatoes: High in vitamins C and K, and antioxidants like lycopene.
- Parmesan Cheese: Provides calcium and protein for bone health.
Dietary Information
- Vegetarian
- Gluten-free if using gluten-free breadcrumbs
Nutritional Facts (Per Serving – Approx. 4 servings):
- Calories: 120
- Protein: 4 g
- Fat: 7 g
- Carbohydrates: 10 g
- Fiber: 3 g
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 180°C (356°F) until warmed through.
Why You’ll Love This Recipe
- Simple, fresh ingredients for a light and flavorful dish.
- Quick and easy to prepare, perfect for busy weeknights.
- Versatile as a side, appetizer, or main course.
- Packed with wholesome vegetables and bold flavors.
Conclusion
This Baked Eggplant with Cherry Tomatoes and Parmesan is a delicious way to enjoy eggplant. Its tender texture, vibrant flavors, and cheesy topping make it a crowd-pleaser for any meal. Try it for your next dinner and savor a dish that’s both healthy and satisfying!
Frequently Asked Questions
- Can I use larger tomatoes? Yes, chop them into smaller pieces for even distribution.
- Can I replace Parmesan? Yes, use Pecorino Romano or a plant-based cheese for a vegan option.
- Can I make this dish ahead? Yes, assemble and refrigerate it for up to 24 hours before baking.
- What can I serve this with? Serve with pasta, rice, or as a side to grilled proteins.
- Can I skip the breadcrumbs? Yes, the dish will still be flavorful, but breadcrumbs add a crunchy texture.
- How do I avoid soggy eggplant? Salt the eggplant slices and pat them dry before baking.
- Can I add other vegetables? Yes, zucchini or bell peppers make great additions.
- Is this dish freezer-friendly? It’s best served fresh, but you can freeze it and reheat in the oven.
- What type of chili pepper should I use? Use mild or hot chili peppers based on your spice preference.
- How do I store leftovers? Keep in an airtight container in the fridge and reheat in the oven.
Enjoy this flavorful and healthy eggplant dish anytime!