This Eggplant and Cheese Bake with a side of Homemade Ranch Sauce is a delightful, cheesy comfort dish that combines layers of soft eggplant, rich mozzarella, and flavorful breadcrumbs. It’s the ultimate savory bake that’s ideal for a cozy family dinner or a hearty side dish. The ranch sauce adds a refreshing, tangy twist, elevating the flavors of this wholesome, nutritious bake. Whether you’re a fan of eggplant or just looking for a hearty, cheesy dish, this recipe will impress with its texture, flavors, and simple preparation.

Full Recipe:

Ingredients

For the Eggplant and Cheese Bake:

3 eggs
1 tablespoon mayonnaise

Sea salt, to taste
Ground black pepper, to taste
2 eggplants

Olive oil, for brushing
180g mozzarella cheese, shredded
6-8 cherry tomatoes, halved

Oregano, to taste
Fresh basil leaves, for garnish
200g white bread, cubed

1/2 cup breadcrumbs
2 cloves garlic, minced
150g Tilsiter cheese, shredded

For the Ranch Sauce:

2 tablespoons sour cream
2 tablespoons mayonnaise
Fresh spring onions, finely chopped

Sea salt, to taste
2 cloves garlic, minced
A bunch of dill, finely chopped

1/2 teaspoon ground black pepper

Step-by-Step Instructions

Step 1: Preparing the Eggplant

Preheat your oven to 375°F (190°C).
Slice the eggplants into rounds about ½ inch thick.

Brush both sides of the eggplant slices with olive oil and sprinkle with sea salt and ground black pepper.
Arrange the slices on a baking sheet and bake in the oven for about 15-20 minutes, flipping halfway through, until they are soft and lightly golden.

Step 2: Making the Egg Mixture

While the eggplant is baking, whisk together 3 eggs, 1 tablespoon of mayonnaise, sea salt, and black pepper in a bowl. This mixture will help bind the layers together.

Step 3: Assembling the Eggplant Bake

Grease a baking dish lightly with olive oil.
Layer half of the cubed white bread on the bottom of the dish.
Arrange a layer of baked eggplant slices over the bread.

Sprinkle half of the shredded mozzarella and Tilsiter cheese over the eggplant.
Add the halved cherry tomatoes and sprinkle some oregano for flavor.
Repeat the layering with the remaining bread cubes, eggplant slices, and cheese.

Pour the egg mixture over the entire dish, ensuring it seeps through the layers.
Top with breadcrumbs mixed with minced garlic for a crispy finish.

Step 4: Bake

Place the assembled dish in the oven and bake for 30-35 minutes, or until the top is golden and the cheese is melted and bubbly.

Once done, remove the bake from the oven and let it sit for about 5 minutes before garnishing with fresh basil leaves.

Step 5: Prepare the Ranch Sauce

In a small bowl, mix together 2 tablespoons of sour cream, 2 tablespoons of mayonnaise, finely chopped spring onions, minced garlic, chopped dill, sea salt, and ground black pepper.
Stir until well combined and smooth. Taste and adjust the seasoning as needed.

Cooking Tips

Salting the Eggplant: If your eggplants are large, they might have a slightly bitter taste. To remove this bitterness, you can sprinkle salt on the eggplant slices and let them sit for 10 minutes before baking. Wipe off the excess moisture and then proceed with the recipe.
Crispier Topping: For an extra-crispy top, broil the bake for the last 2-3 minutes of baking. Keep an eye on it to prevent burning.
Cheese Substitutes: If you don’t have Tilsiter cheese, you can use other semi-hard cheeses like Gouda, Fontina, or even Cheddar for a different flavor profile.

Storage

Refrigeration: Store any leftover Eggplant and Cheese Bake in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Freezing: You can freeze the unbaked casserole by wrapping it tightly with plastic wrap and aluminum foil. Store it in the freezer for up to 3 months. To bake, thaw it in the refrigerator overnight and bake as directed.

Nutritional Facts (Per Serving)

Calories: 360 kcal

Carbohydrates: 30g
Protein: 18g
Fat: 20g

Saturated Fat: 8g
Cholesterol: 120mg
Fiber: 4g

Sugar: 4g
Sodium: 620mg
Vitamin A: 850IU

Vitamin C: 12mg
Calcium: 300mg
Iron: 2.5mg

This bake provides a balance of protein and fiber thanks to the eggplants, cheese, and bread. It’s also rich in vitamins and minerals like calcium, vitamin A, and iron, making it a satisfying yet nutritious meal.

FAQs

Can I make this dish ahead of time?
- Yes! You can assemble the bake up to 24 hours in advance and store it in the refrigerator. When ready to bake, simply remove it from the fridge and bake as directed.
Can I use gluten-free bread?
- Absolutely. Substitute the white bread with your favorite gluten-free bread to make this dish gluten-free.

Can I add other vegetables to this bake?
- Definitely. You can layer in zucchini, bell peppers, or even mushrooms for added flavor and nutrition.
Is there a vegan version of this recipe?
- To make this dish vegan, substitute the eggs with flax eggs, use a vegan cheese alternative, and replace the mayonnaise with vegan mayo. You can also skip the cream-based ranch sauce and opt for a vegan version.
What can I serve with this bake?
- This dish pairs beautifully with a side of green salad, roasted vegetables, or even garlic bread for a complete meal.

Conclusion

The Eggplant and Cheese Bake with Homemade Ranch Sauce is a cheesy, savory delight that perfectly balances the earthy flavors of eggplant with the creaminess of mozzarella and Tilsiter cheese. It’s an easy-to-make yet impressive dish that can be enjoyed any time of the day, whether for a special dinner or a simple family meal. The refreshing ranch sauce, loaded with fresh herbs like dill and spring onions, adds a tangy contrast, making each bite more flavorful. With its satisfying textures and mouthwatering flavors, this dish is sure to become a regular on your dinner table!

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