This Eggplant and Cheese Bake is a delightful combination of tender roasted eggplant, gooey melted cheese, crunchy bread cubes, and vibrant cherry tomatoes. Topped with a creamy homemade ranch sauce, it’s the perfect comfort dish for any meal. Packed with flavor, texture, and nutrition, this dish will satisfy vegetarians and cheese lovers alike.
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Ingredients:
- For the Bake:
- 3 large eggs
- 1 tbsp mayonnaise
- Sea salt, to taste
- Ground black pepper, to taste
- 2 medium eggplants (approx. 600g)
- Olive oil, for brushing
- 180g (1 1/2 cups) mozzarella cheese, shredded
- 6–8 cherry tomatoes, halved
- Oregano, to taste
- Fresh basil leaves, for garnish
- 200g (about 4 cups) white bread, cubed
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 150g (1 1/4 cups) Tilsiter cheese, shredded
- For the Ranch Sauce:
- 2 tbsp sour cream
- 2 tbsp mayonnaise
- 2 tbsp fresh spring onions, finely chopped
- Sea salt, to taste
- 2 cloves garlic, minced
- A bunch of dill, finely chopped
- 1/2 tsp ground black pepper
Directions:
- Preheat the Oven:
Preheat your oven to 375°F (190°C). - Prepare the Eggplant:
- Slice the eggplants into 1/2-inch thick rounds.
- Brush both sides with olive oil and season with sea salt and ground black pepper.
- Place the slices on a baking sheet and bake for 15-20 minutes, until tender and lightly browned.
- Prepare the Bread Cubes:
- Toss cubed white bread with olive oil, minced garlic, and a pinch of sea salt.
- Spread the bread cubes on a baking sheet and toast for about 10 minutes, until golden and crisp.
- Assemble the Bake:
- In a large bowl, whisk together eggs and mayonnaise. Season with sea salt and black pepper.
- Grease a baking dish and layer roasted eggplant slices at the bottom.
- Sprinkle shredded mozzarella evenly over the eggplant.
- Top with cherry tomato halves, sprinkle oregano, and add fresh basil leaves.
- Add toasted bread cubes, then sprinkle shredded Tilsiter cheese on top.
- Bake:
- Pour the egg mixture evenly over the assembled dish.
- Sprinkle breadcrumbs on top for a crispy finish.
- Bake for 20-25 minutes, until cheese is melted and bubbly, and the top is golden brown.
- Prepare the Ranch Sauce:
- In a small bowl, mix sour cream, mayonnaise, spring onions, minced garlic, dill, sea salt, and black pepper. Combine thoroughly.
- Serve:
- Allow the bake to cool slightly before serving.
- Drizzle ranch sauce over the bake or serve it on the side.
- Garnish with basil leaves and extra cherry tomato halves if desired.
Serving Suggestions:
- Serve as a main dish with a green salad.
- Pair with crusty bread or garlic bread for added texture.
- Enjoy as a side dish alongside grilled chicken or fish.
Cooking Tips:
- Use fresh, firm eggplants for the best results.
- To avoid soggy bread cubes, toast them until fully golden.
- Substitute cheeses like cheddar or Gouda if Tilsiter is unavailable.
Nutritional Benefits:
- Eggplants are rich in fiber and antioxidants.
- Cheese provides a good source of calcium and protein.
- The dish is satisfying while offering a balance of nutrients.
Dietary Information:
- Vegetarian-friendly.
- Contains gluten (use gluten-free bread and breadcrumbs if needed).
- Contains dairy (use dairy-free alternatives for a vegan option).
Nutritional Facts (Per Serving):
- Calories: 320
- Protein: 15g
- Fat: 20g
- Carbohydrates: 25g
- Fiber: 5g
- Sugar: 4g
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving.
- Freeze individual portions for up to 2 months.
Why You’ll Love This Recipe:
- A perfect combination of creamy, crispy, and cheesy textures.
- Versatile as both a main and a side dish.
- Packed with flavor and freshness from herbs and vegetables.
- Easy to customize with your favorite cheese or bread.
Conclusion:
This Eggplant and Cheese Bake is an irresistible dish that’s both comforting and nutritious. Whether you’re entertaining guests or preparing a cozy family dinner, this recipe will impress. The homemade ranch sauce adds a creamy, tangy kick that takes the dish to the next level. Make it your own by adding different cheeses or herbs, and enjoy a meal that’s bursting with flavor and love.
Frequently Asked Questions:
- Can I use gluten-free bread?
Yes, substitute with gluten-free bread and breadcrumbs for a gluten-free version. - Can I make this ahead of time?
Yes, assemble the bake without the egg mixture and store it in the refrigerator. Add the egg mixture and bake when ready. - What can I substitute for Tilsiter cheese?
Cheddar, Gouda, or Monterey Jack are great substitutes. - How do I prevent the eggplant from becoming soggy?
Ensure the slices are baked until lightly browned before assembling. - Can I add other vegetables?
Yes, zucchini or bell peppers would work well in this dish. - How long does the ranch sauce last?
Store the ranch sauce in the refrigerator for up to 3 days. - What if I don’t have mayonnaise?
Use Greek yogurt as a substitute in both the bake and the sauce. - Can I use dried herbs instead of fresh?
Yes, but reduce the quantity as dried herbs are more concentrated. - Can I freeze the baked dish?
Yes, freeze individual portions for up to 2 months. Thaw and reheat before serving. - What can I serve with this bake?
A side salad, roasted vegetables, or grilled protein pairs well with this dish.