This baked eggplant recipe combines the rich, savory flavors of garlic, chili, and fresh basil with the tender, slightly smoky taste of roasted eggplants. The eggplants are first salted and marinated with a mixture of garlic and chili oil, allowing the flavors to soak in. The topping of halved cherry tomatoes, basil, breadcrumbs, and grated Parmigiano creates a deliciously crisp finish. Baked until golden brown, this dish is perfect as a side dish, appetizer, or even a light vegetarian main course. Its combination of textures and flavors makes it a crowd-pleaser for any occasion.
Preparation Time
- Total preparation and cooking time: 45 minutes
Ingredients
- 2 eggplants
- Salt (for draining)
- Olive oil (for brushing and marinating)
- 1 clove of garlic, minced
- 1 chili pepper, finely chopped
- Freshly ground black pepper
- 20 cherry tomatoes, halved
- 5-6 basil leaves, chopped
- 4-5 tbsp breadcrumbs
- Grated Parmigiano (for sprinkling)
- Extra basil leaves for garnish
Directions
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Prepare the Eggplants:
- Slice the eggplants into 1/2-inch thick rounds.
- Sprinkle both sides of the eggplant slices with salt and let them drain for 15 minutes to remove excess moisture. This step helps reduce bitterness and makes the eggplants more tender.
- Preheat your oven to 200°C (400°F).
- After 15 minutes, rinse the eggplants under cold water and pat them dry with a paper towel to remove the excess salt.
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Marinate the Eggplants:
- In a small bowl, mix the minced garlic, finely chopped chili pepper, a pinch of salt, and freshly ground black pepper with a bit of olive oil.
- Spread the garlic-chili mixture over the eggplant slices. Let the eggplant marinate for a few minutes to absorb the flavors.
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Prepare the Topping:
- In a separate bowl, toss the halved cherry tomatoes with the chopped basil leaves, a pinch of salt, and a dash of pepper.
- Use the oil infused with garlic and chili from the marination to brush the eggplant slices, ensuring they are well coated.
- Sprinkle the breadcrumbs evenly over the eggplant slices.
- Add a generous amount of grated Parmigiano on top of each slice for a delicious, cheesy crust.
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Bake the Eggplants:
- Place the eggplant slices on a baking sheet, ensuring they are arranged in a single layer.
- Bake in the preheated oven for 20-25 minutes, or until the eggplants are tender and the tops are golden brown. You can check by inserting a fork into the eggplant—it should be soft and cooked through.
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Serve:
- Once baked, remove from the oven and garnish the eggplants with extra fresh basil leaves before serving.
- Serve immediately while the eggplants are warm and the cheese is still melted.
Serving Suggestions
- Serve these baked eggplants as a side dish with grilled meats or roasted vegetables.
- Enjoy them as a light vegetarian main dish with a side of couscous or quinoa for a complete meal.
- Pair with a refreshing green salad, drizzled with a balsamic vinaigrette, for a balanced and light meal.
- These eggplants also make a great appetizer for dinner parties or gatherings.
Cooking Tips
- If you prefer a milder flavor, you can omit the chili or reduce the amount of chili pepper used.
- For a more intense flavor, you can let the marinated eggplant slices sit for longer, allowing the garlic and chili to penetrate more deeply.
- Make sure to spread the breadcrumbs and Parmigiano evenly to create a crisp, golden topping.
- You can also add a sprinkle of dried oregano or thyme to the topping for extra flavor.
Nutritional Benefits
- Eggplants: Low in calories, high in fiber, and packed with antioxidants, eggplants promote digestive health and provide heart-protective benefits.
- Tomatoes: Rich in vitamin C and lycopene, tomatoes support immune health and help protect against oxidative stress.
- Garlic: Known for its anti-inflammatory and immune-boosting properties, garlic is also linked to improved heart health.
- Basil: Packed with antioxidants and vitamins, basil supports overall health and adds a fresh, aromatic flavor to dishes.
- Parmigiano: A great source of calcium, protein, and essential vitamins, Parmigiano helps strengthen bones and muscles.
Dietary Information
- This dish is vegetarian and gluten-free if you use gluten-free breadcrumbs.
- It’s a low-carb and nutrient-dense option, making it suitable for various dietary needs, including low-carb and high-fiber diets.
Storage
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat the eggplant slices in the oven for a few minutes to restore their crisp texture, or microwave them for a softer result.
Conclusion
This baked eggplant recipe with garlic, chili, cherry tomatoes, and Parmigiano is a flavorful and satisfying dish that combines simple ingredients into a delicious meal. The tender eggplant slices, crispy topping, and fresh basil make this recipe a favorite for any occasion. Whether served as a main course, side dish, or appetizer, it’s sure to impress with its rich flavors and beautiful presentation. Perfect for a light meal or as part of a larger spread, these baked eggplants will quickly become a go-to in your kitchen.
5 Frequently Asked Questions
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Can I use other cheeses instead of Parmigiano? Yes, you can substitute Parmigiano with mozzarella, feta, or a vegan cheese alternative for a different flavor profile.
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Can I make this dish ahead of time? Yes, you can prepare the eggplant slices and marinate them in advance. Store them in the refrigerator and bake them just before serving.
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Can I grill the eggplant instead of baking it? Absolutely! Grilling the eggplant slices will add a smoky flavor and crisp texture. Simply brush them with oil and cook them on a grill until tender and browned.
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Can I use other vegetables in this recipe? Yes, you can add other vegetables like zucchini, tomatoes, or bell peppers for a more varied dish.
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Is this recipe suitable for a vegan diet? Yes, simply substitute the Parmigiano with a plant-based cheese or nutritional yeast for a vegan-friendly option.