This Baked Eggplant with Eggs and Cheese is a flavor-packed and protein-rich dish that’s perfect for a quick and easy breakfast, lunch, or light dinner. The combination of tender eggplant, fresh vegetables, savory tomato sauce, and perfectly cooked eggs is sure to satisfy any craving. It’s a healthy, vegetarian option that’s simple to prepare and full of flavor, making it an ideal meal for busy days or leisurely weekend meals.
Preparation, Cook, and Total Times
- Preparation Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 2-3 people
Cuisine
This dish is inspired by Mediterranean and Middle Eastern cuisines, where eggplants, vegetables, and eggs are often used together in savory dishes. It’s a comforting, wholesome meal that’s versatile and easy to prepare.
Full List of Ingredients
- 2 Eggplants
- 1 Bell Pepper (any color)
- 10-12 Cherry Tomatoes
- 3 Cloves Garlic, minced
- 1 tablespoon Tomato Paste
- 4 Eggs
- 100g (4 oz) Shredded Cheese (mozzarella, cheddar, or a blend)
- Salt
- Black Pepper
- Oregano
- Olive Oil
Step-by-Step Cooking Directions
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Preheat the Oven
Preheat your oven to 190°C (375°F). Prepare a baking sheet with parchment paper or a light drizzle of olive oil. -
Prepare the Eggplants
Wash and slice the eggplants into rounds or cubes, about ½ inch thick. Lightly brush or drizzle the eggplant slices with olive oil and season with salt and pepper. -
Bake the Eggplant
Place the eggplant slices on the baking sheet in a single layer. Bake for 10-15 minutes, or until the eggplant is tender and slightly softened. -
Sauté the Vegetables
While the eggplant bakes, heat a pan over medium heat and add a tablespoon of olive oil. Add the chopped bell pepper and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another minute. -
Simmer the Sauce
Add the cherry tomatoes and tomato paste to the pan. Season with salt, pepper, and oregano. Simmer for 5-7 minutes until the sauce thickens slightly and the tomatoes begin to break down. -
Assemble the Dish
In a baking dish or oven-safe skillet, spread a layer of the pre-cooked eggplant slices. Top with the vegetable sauce, spreading it evenly over the eggplant. -
Add the Eggs
Carefully crack the eggs on top of the vegetables in the baking dish, spacing them out evenly. Season the eggs with a little extra salt and pepper if desired. -
Bake
Sprinkle the shredded cheese over the entire dish. Return the dish to the oven and bake for 10-15 minutes, or until the egg whites are set and the cheese is melted and bubbly. -
Serve
Serve your Baked Eggplant with Eggs dish warm, with a side of crusty bread or rice, if desired.
Nutritional Information (per serving)
- Calories: 270 kcal
- Protein: 12 g
- Fat: 20 g
- Carbohydrates: 14 g
- Fiber: 5 g
- Sugar: 8 g
- Sodium: 300 mg
- Cholesterol: 185 mg
The Origins and Popularity of the Recipe
Eggplant-based dishes are a staple in many Mediterranean and Middle Eastern cuisines, where they are often paired with vegetables, tomatoes, and spices. This recipe takes inspiration from those traditional meals and incorporates eggs for extra protein and flavor. The combination of eggplant, vegetables, and eggs creates a well-rounded, nutrient-dense meal that’s both comforting and satisfying. Its simplicity and versatility make it a favorite in many households.
Reasons Why You’ll Love This Recipe
- Flavorful and Hearty: The combination of tender eggplant, savory tomato sauce, and cheesy goodness makes for a delicious and filling meal.
- Easy to Prepare: This dish is straightforward to make and requires only a few ingredients, making it perfect for busy weeknights.
- Customizable: You can add or swap vegetables based on what you have on hand, such as zucchini, mushrooms, or spinach.
- Healthy and Satisfying: Packed with vegetables, protein from eggs, and healthy fats, this dish is nutrient-rich and will keep you feeling full.
- Versatile: Enjoy it as a light lunch, hearty dinner, or even as a brunch dish. It pairs well with crusty bread, rice, or a simple salad.
Health Benefits
- Eggplant: A good source of fiber and low in calories, eggplant helps promote digestion and supports heart health.
- Eggs: Rich in protein and healthy fats, eggs are great for muscle repair and overall health.
- Vegetables: Bell peppers and tomatoes provide essential vitamins, minerals, and antioxidants that support immune health and protect against inflammation.
- Cheese: Adds calcium and protein, supporting bone health and muscle function.
- Olive Oil: Rich in healthy fats, olive oil helps reduce inflammation and supports heart health.
Serving Suggestions
- Hearty Breakfast: Pair this dish with a side of whole-wheat toast and fresh fruit for a satisfying and protein-rich breakfast.
- Light Lunch: Enjoy it on its own for a light and flavorful lunch.
- Elegant Dinner Appetizer: Serve it in smaller portions as an impressive and flavorful appetizer for a dinner party.
- Brunch Perfection: With its combination of eggs and vegetables, this dish is perfect for a weekend brunch.
Cooking Tips
- Prepping the Eggplant: You can slice and even pre-bake the eggplant the night before to save time on the day of cooking.
- For a Vegetarian Option: Omit the cheese or use a vegan cheese alternative to make this dish suitable for a vegan diet.
- Add Spice: If you like a bit of heat, sprinkle some red pepper flakes when sautéing the vegetables.
- Experiment with Herbs: Feel free to experiment with different herbs like basil, thyme, or parsley to customize the flavor profile.
- Balsamic Glaze: For a more decadent version, drizzle the finished dish with a balsamic glaze reduction.
Nutritional Benefits
- Eggplant: A good source of fiber and low in calories.
- Eggs: Excellent source of protein and healthy fats.
- Vegetables: Provide essential vitamins, minerals, and antioxidants.
- Cheese: Adds calcium and protein (vegetarian option reduces these but can be supplemented elsewhere).
Conclusion
Baked Eggplant with Eggs and Cheese is a flavorful, protein-packed meal that’s perfect for any time of the day. Whether you’re enjoying it for breakfast, lunch, or dinner, this dish is versatile, easy to make, and absolutely delicious. With its combination of tender eggplant, savory tomato sauce, and melted cheese, it’s a meal that will surely satisfy your cravings.
10 Comprehensive FAQ Section
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Can I use frozen eggplant instead of fresh?
While fresh eggplant works best, you can use frozen eggplant. Just make sure to thaw and drain it well before baking. -
Can I make this dish in advance?
Yes, you can prepare it up to the point of adding the eggs and cheese, then store it in the fridge for up to 2 days. When ready to serve, add the eggs and cheese and bake as directed. -
Can I use different cheese?
Yes, feel free to use any cheese you prefer, such as feta, goat cheese, or parmesan. -
Can I make this dish without eggs?
Yes, you can omit the eggs and replace them with a vegan egg substitute if desired. -
How do I know when the dish is done?
The egg whites should be set, and the cheese should be melted and bubbly. If you tap the top of the dish, it should feel firm. -
Can I add other vegetables?
Yes, you can add other vegetables such as zucchini, spinach, or mushrooms to the mix for added flavor and nutrition. -
Can I use a different sauce instead of tomato paste?
Yes, you can use crushed tomatoes or tomato sauce as a substitute for tomato paste. -
Can I make this dish gluten-free?
Yes, this dish is naturally gluten-free, just be sure to check your cheese for any hidden gluten ingredients if you’re on a strict gluten-free diet. -
Can I freeze this dish?
Yes, you can freeze the assembled dish before baking. When ready to eat, bake it directly from frozen, adding a little extra time to the baking. -
What can I serve this with?
Serve with a side of crusty bread, rice, or a fresh green salad for a complete meal.