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
- 2 eggplants, halved lengthwise
- 2 tbsp Olive oil
- Salt and pepper
- 1 cup grated cheese (mozzarella, Parmesan, Cheddar or a combination)
- 2 large tomatoes, chopped
- some Fresh basil leaves, chopped
- 2 tsp Garlic powder or minced garlic (optional)
Instructions
- Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.
- Arrange the halved eggplants on the baking sheet, ensuring they are cut side up. Make crisscross cuts on the flesh of each eggplant, being careful not to slice through the skin. Drizzle a generous amount of olive oil over the eggplants, ensuring that both the flesh and skin are coated. Season with salt, pepper, and optionally sprinkle with garlic powder or minced garlic for added flavor.
- Place the baking sheet with the eggplants in the preheated oven and bake for approximately 30-35 minutes, or until the flesh becomes tender and soft.
- Remove the eggplants from the oven and, using a fork, gently mash the flesh of each half, creating a slightly mashed texture.
- Evenly sprinkle grated cheese over the mashed eggplants, ensuring they are fully covered. Return the baking sheet to the oven and continue baking for an additional 10-15 minutes, or until the cheese has melted and turned golden and bubbly.
- Once done, take the baked eggplants out of the oven and allow them to cool slightly. Top each eggplant half with chopped tomatoes and fresh basil leaves. Serve and enjoy!