Cheese and Tomatoes Baked Eggplants

Cheese and tomatoes baked eggplants is a flavorful and comforting dish that combines the natural sweetness of tomatoes, the creamy richness of cheese, and the tender texture of eggplants.

Ingredients for Cheese and Tomatoes Baked Eggplants

Here’s a description of each ingredient used in the alternative recipe for Cheese and Tomatoes Baked Eggplants:

• Eggplants: The large eggplants are halved lengthwise, creating a boat-like shape for the dish. The eggplants have a smooth, deep purple skin and a creamy flesh that becomes soft and tender when cooked. By the way, the fiber, potassium, vitamin C, vitamin B-6, and antioxidants in eggplants all support heart health.
• Olive Oil: Olive oil is drizzled over the halved eggplants, both on the flesh and the skin. It helps to add moisture, enhance the flavors, and contribute to the softening and caramelization of the eggplants during baking.
• Salt and Pepper: These common seasonings are used to season the eggplants, adding a basic level of flavor enhancement and balancing the taste.
• Grated Cheese: A generous amount of grated cheese, such as mozzarella, Parmesan, or a combination, is sprinkled over the mashed eggplants. The cheese melts and becomes golden and gooey during the second round of baking, creating a creamy and savory layer.
• Tomatoes: Large tomatoes are chopped into pieces and used as a topping for the baked eggplants. They bring a burst of fresh and juicy flavor to the dish, adding brightness and a touch of acidity that complements the richness of the cheese and the softness of the eggplants.
• Fresh Basil Leaves: Fresh basil leaves are chopped and used as a garnish for the dish. They provide a delightful aroma and a herbal note that complements the flavors of the other ingredients.
• Garlic Powder or Minced Garlic (optional): Garlic powder or minced garlic can be sprinkled or added to the eggplants during the initial baking process, adding a subtle garlicky flavor to the dish.

What is the best way to cook eggplants?

Place the halved eggplants on the prepared baking sheet, cut side up. Score the flesh of each eggplant with crisscross cuts, being careful not to cut through the skin. Drizzle olive oil over the eggplants, making sure to coat the flesh and the skin. Season with salt and pepper, and sprinkle with garlic powder or minced garlic if desired.

Bake the eggplants in the preheated oven for about 30 minutes or until the flesh is soft and tender. Remove the eggplants from the oven.

Using a fork, gently mash the flesh of each eggplant half to create a slightly mashed texture. Sprinkle the grated cheese over the mashed eggplants, covering them evenly.

Return the baking sheet to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly. Remove from the oven and let it cool slightly. Top each eggplant half with chopped tomatoes.

Serve the cheese and tomato baked eggplants with chopped basil as a flavorful and satisfying vegetarian main course. Enjoy!

Why do you salt eggplant before roasting?

Salting eggplant before roasting is a common technique used to remove excess moisture and bitterness from the vegetable. Here are a few reasons why salting eggplant is done:

1. Removes Moisture: Eggplants have a high water content, and salting helps to draw out some of this moisture. By sprinkling salt on the eggplant slices and allowing them to sit for a short period, the salt helps to extract the liquid, resulting in a firmer texture during cooking. This step can prevent the eggplants from becoming too mushy or soggy when roasted.
2. Reduces Bitterness: Some eggplants can have a slightly bitter taste, especially if they are larger or have been stored for a while. Salting the eggplant helps to extract some of the bitter compounds, resulting in a milder and more enjoyable flavor.

If you like these cheesy eggplants, check out this Cheese Zucchini Roll Ups recipe!