Eggplant with tomatoes and cheese, baked in the oven - 10 delicious recipes with photos step by step

Eggplants with tomatoes and cheese, baked in the oven - such simple recipes are familiar to every housewife. Many people love eggplant-based dishes, it is not surprising, because it is not only incredibly tasty, very nutritious, but also easy to prepare. There are many recipes for such dishes, we have chosen 10 dishes with eggplant so that you can choose the option to your liking.

Eggplant boats with tomatoes and cheese

Eggplant boats are one of the most popular recipes for cooking vegetables in the oven. The filling can be anything, we will take tomatoes.

Cooking time: 60 min.

Servings: 10.

• 
  We wash the eggplants, remove the stalks and cut them in half. You can cut off the peel a little at the bottom of the eggplant halves to make the boats more stable, remove the pulp. Salt and leave the eggplants for 15-20 minutes to leave the bitterness.
• 
  Cooking the filling. Finely chop the onion, send it to the pan, fry it, then add the eggplant pulp and fry it for another 5 minutes. The next step is to send chopped tomatoes to the pan, season and salt the whole mass, mix well, turn off the heat. We mix mayonnaise and garlic (we pre-pass the garlic through a press), the amount of garlic is determined by your taste preferences.
• 
  Grease each eggplant boat with a mixture of mayonnaise and garlic. Fill the boats with filling and sprinkle with cheese.
• 
  We spread the eggplants on a baking sheet or in another baking dish and put in the oven for 20-30 minutes, set the temperature to 180-190 degrees.
• 
  We take out the finished boats from the oven, let them cool down a little. The dish can be served with fresh vegetables such as lettuce, herbs and tomatoes.

Bon Appetit!

Eggplant fan-baked in the oven with tomatoes and cheese

This recipe doesn't take long, even the laziest eggplant lovers can make it. All you need to do is cut the ingredients and send to the oven.

Ingredients:

• Eggplant - 4 pcs.
• Tomatoes - 4 pcs.
• Cheese - 150 gr.
• Garlic - 3 cloves.
• Spices to taste.
• Salt to taste.
• Mayonnaise - 100 gr.

Cooking process:

1. Before cooking, we wash and cut the vegetables as follows, cut the eggplants in half, then in each half we make several cuts 0.5 centimeters wide, do not cut to the end so that a fan is formed from the half, salt and leave for 20 minutes. Cut the cheese into small strips, if the tomatoes are not large, cut them into slices.
2. Eggplant must be soaked in salted water for 15-20 minutes to get rid of the bitterness.
3. We take a pre-prepared fan of eggplant, put cheese and tomatoes between the slices, we do this with all the eggplants.
4. We pass the cloves of garlic through a press, mix with mayonnaise and spices. We coat the eggplant with this sauce.
5. We put the eggplants in an oven preheated to 180 degrees for 45-50 minutes.
6. A light and delicious dish is ready.

Bon Appetit!

Eggplant casserole with tomatoes and cheese

Another option for a delicious eggplant, tomato and cheese dish is a casserole. Ripe tomatoes will provide juiciness to the dish, and the cheese will fill it with a creamy aroma.

Ingredients:

• Eggplant - 2 pcs.
• Tomatoes - 2-3 pcs.
• Garlic - 1-2 cloves.
• Cheese - 150 gr.
• Salt to taste.
• Spices to taste.
• Vegetable oil - 3-4 tablespoons
• Mayonnaise - 150 gr.

Cooking process:

1. We wash the eggplants and cut into thin circles, salt and let stand a little so that the bitterness goes away, wash off the excess salt with water. We also cut the tomatoes into slices. Three cheese on a medium-sized grater.
2. For egg filling, take one egg, beat, add mayonnaise to it, salt, season and mix until smooth.
3. Pour vegetable oil into a preheated pan and fry the eggplant slices on both sides.
4. Put the eggplants on the bottom of the baking dish, make a layer of tomatoes on top, pour over the egg filling and sprinkle with cheese.
5. We put the casserole dish in the oven for 15-20 minutes at 180 degrees. A golden crust from the melted cheese will be a sign that the dish is ready. Sprinkle the finished dish with chopped herbs on top.

Bon Appetit!

Eggplant baked in the oven with tomatoes, garlic and cheese

This versatile side dish can complement any meat and fish dishes. You can also add spice to the eggplant to your liking.

Ingredients:

• Eggplant - 1-2 pcs.
• Garlic - 2-3 cloves.
• Tomatoes - 2-3 pcs.
• Spices to taste.
• Salt to taste.
• Greens (parsley or dill).

Cooking process:

1. Cut the washed vegetables into thin slices. Salt the eggplants and leave for 20 minutes to leave the bitterness, then rinse in water, leave the eggplants in a colander to let the excess water glass.
2. Pass the garlic through the garlic or chop finely.
3. Three cheese on a fine grater.
4. Cover the baking dish with parchment paper, grease it with oil, put the eggplant on it, rub each circle with garlic or, for a more piquant taste, put a little garlic on top of the eggplant, sprinkle with seasonings. Put a tomato slice on top of the eggplants, salt, then sprinkle with cheese.
5. Put the eggplant mold in the oven for 30-40 minutes. Set the oven temperature to 180 degrees.
6. Ready eggplants can be sprinkled with chopped herbs and served.

Bon Appetit!

Eggplant with minced meat, tomatoes and cheese

In this recipe, we will use meat, which will make the dish more satisfying. It is better to give preference to chicken or ground beef.

Ingredients:

• Eggplant - 4 pcs.
• Bulb onions - 2 pcs.
• Tomatoes - 2 pcs.
• Minced meat - 300 gr.
• Cheese - 80 gr.
• Garlic - 2 cloves.
• Parsley - 5 gr.
• Spices to taste.
• Salt to taste.
• Vegetable oil.

Cooking process:

1. The eggplants must be cut in half and the pulp removed, the vegetables must be immersed in slightly salted water for 15-20 minutes in order for the bitterness to go away. We cut the pulp into cubes and also send it to salted water.
2. Finely chop the tomatoes, onions, garlic and parsley. Rub the cheese on a coarse grater.
3. Fry onions in a pan, then add minced meat, garlic and fry for 5-7 minutes, stirring constantly. Squeeze out excess water from the eggplant pulp and add it to the frying pan to the minced meat, fry for another 5-6 minutes.
4. Then add chopped tomatoes to the pan, sprinkle with salt and spices, mix the whole mass thoroughly, fry for another 7-10 minutes. The eggplant filling is ready.
5. We take the eggplant halves out of the water, give a few minutes to let the excess water glass. Fill them with filling, sprinkle with grated cheese on top. We spread the eggplants on a baking sheet and send them to the oven for 30 minutes, set the temperature to 220 degrees.
6. Put the finished eggplants on a dish with lettuce leaves.

Bon Appetit!

Eggplant with tomatoes, cheese and mayonnaise

In this combination, baked eggplants and tomatoes with cheese can be served as sandwiches, they will be good both warm and cold.

Ingredients:

• Eggplant - 3 pcs.
• Mayonnaise - 100 gr.
• Cheese - 150 gr.
• Tomatoes - 3-5 pcs.
• Salt to taste.
• Spices to taste.
• Garlic - 2 cloves.
• Greens - 5 gr.
• Vegetable oil - 4 tablespoons

Cooking process:

1. We wash the vegetables and cut them into slices about 1 centimeter thick. Sprinkle the eggplants with salt and leave for 15-20 minutes, then rinse them with water.
2. Making mayonnaise sauce. Grind the garlic on a grater or using a press, finely chop the greens (can be any to your taste) and mix with mayonnaise, add spices to your taste to the sauce and mix until smooth.
3. Rub the cheese on a fine grater.
4. On a greased baking sheet, collect the appetizer: first, put eggplant slices, cover them with mayonnaise sauce, put tomatoes on top and sprinkle with a pinch of salt, finish with a sprinkle of cheese.
5. We heat the oven to 200 degrees and send our snack there for 20-25 minutes.
6. Ready-made eggplants can be eaten as a separate dish or laid out on toasted bread and served as sandwiches.

Bon Appetit!

Eggplant baked in the oven with zucchini, tomatoes and cheese

This recipe will allow you to solve the problem of cooking for a large company and can act as an appetizer before the main course at any feast.

Ingredients:

• Eggplant - 4-5 pcs.
• Zucchini - 4-5 pcs.
• Tomatoes - 3-5 pcs.
• Cheese - 150-200 gr.
• Garlic - 2 cloves.
• Greens - 5 gr.
• Spices to taste.
• Salt to taste.
• Vegetable oil - 1-2 tablespoons

Cooking process:

1. Cut the washed courgettes, eggplants and tomatoes into thin slices. Sprinkle the eggplants with a little salt and leave for 15-20 minutes, so they get rid of the bitterness.
2. We put the chopped eggplants and zucchini into one large container, pour with two tablespoons of vegetable oil, salt, add chopped garlic, spices and herbs, mix everything and leave for 20-30 minutes so that the vegetables are marinated.
3. Grease a baking sheet or other suitable container for baking, spread the vegetables evenly over the entire area so that they alternate and slightly overlap each other.
4. You can grate the cheese on a coarse grater and sprinkle the vegetables on top, or cut it into small slices and place between the vegetables.
5. We put the form with vegetables in the oven, set the temperature to 220-250 degrees and bake for 20-25 minutes.

Bon Appetit!

Eggplant with chicken, tomatoes and cheese

Delicious and delicate hot dish. At your discretion, you can use breast fillet or meat from the thighs, it will be more juicy.

Ingredients:

• Eggplant - 3-4 pcs.
• Chicken meat - 300-400 gr.
• Cheese - 100 gr.
• Garlic - 4 cloves.
• Tomatoes - 3 pcs.
• Greens (oregano, parsley) - 5 gr.
• Spices to taste.
• Salt to taste.
• Vegetable oil - 2 tablespoons

Cooking process:

1. Cut the eggplants into slices 0.5-1 centimeters thick. Salt and leave for 15-20 minutes, then rinse from salt.
2. Cut the chicken into small squares, put in a bowl, salt, add spices, chopped garlic (2 cloves) and a couple of tablespoons of vegetable oil, mix. Let the chicken marinate for 5-10 minutes.
3. Cut the tomatoes into thin slices, separate the greens from the legs and chop coarsely, pass the remaining garlic through a press. Grate the cheese on a coarse or medium grater.
4. Then, to marinate the eggplants, put them in a deep bowl, pour with two tablespoons of vegetable oil, sprinkle with herbs, garlic and spices, mix, wait 5 minutes.
5. Grease the baking dish a little with oil, put the chicken on the bottom, put the eggplants on top, sprinkle 1/3 of the grated cheese, then a layer of tomatoes, a little salt and sprinkle everything on top with the remaining grated cheese.
6. We send the dish to the oven for 40-45 minutes, bake until cooked at a temperature of 200 degrees.

Bon Appetit!

Eggplant baked with potatoes, tomato, cheese in the oven

How else can you diversify eggplant-based dishes? For example, add other seasonal vegetables: potatoes and tomatoes.

Ingredients:

• Eggplant - 3-4 pcs.
• Sour cream - 150-200 gr.
• Cheese - 100 gr.
• Potatoes - 5-7 pcs.
• Tomatoes - 3-4 pcs.
• Garlic - 2 cloves.
• Dill - 5 gr.
• Spices to taste.
• Salt to taste.
• Vegetable oil - 5 tablespoons

Cooking process:

1. We wash the vegetables, peel the potatoes. We cut everything into thin circles. Soak the eggplants in salted water for 20 minutes, squeeze out of moisture, and then fry in vegetable oil on both sides.
2. For the sauce, mix sour cream with chopped dill and garlic, add spices to taste.
3. Grate the cheese on a medium or coarse grater.
4. It is better to use a deep baking dish for baking. Put potato wedges on the bottom of the mold, grease them well with sour cream sauce, put eggplants and tomatoes on top in separate layers, sprinkle tomatoes with a pinch of salt, pour over the rest of the sauce, sprinkle with cheese. Cover the form with foil on top.
5. We bake in the oven at 180 degrees for 40 minutes, then remove the foil and put it in the oven again for 30 minutes.
6. The dish can be served as a side dish or as an independent dish.

Bon Appetit!

Eggplant baked with tomatoes, bell pepper and cheese

An interesting serving of this dish will provide him with a place of honor on the festive table, and rice or pasta is suitable as a side dish. Moreover, it is not at all difficult to prepare.

Ingredients:

• Medium-sized eggplants - 4-5 pcs.
• Tomatoes - 2 pcs.
• Garlic - 1-2 cloves.
• Bulb onions - 1 pc.
• Bulgarian pepper - 2 pcs.
• Parsley - 1 bunch.
• Vegetable oil 2 tablespoons
• Cheese - 150 gr.
• A mixture of peppers, basil - to taste.
• Salt to taste.

Cooking process:

1. We wash the peppers, tomatoes and eggplants, remove the stalks. Cut the eggplants into halves, take out the pulp with a spoon and soak in salted water for about 20 minutes, squeeze the loan from excess moisture.
2. Remove the seeds from the pepper and cut it into small squares. Finely chop the onion, pass the garlic through a garlic dish or rub it on a fine grater. We also finely chop the tomatoes.
3. Fry the onion over low heat in a frying pan, add finely chopped tomatoes to it, salt the rest of the eggplant, pepper, garlic, season with spices, simmer for five minutes and remove from heat.
4. Fill the eggplant halves with the vegetable mixture, sprinkle with grated cheese on top.
5. Put the stuffed eggplants on a baking sheet, previously sent with parchment paper and greased with vegetable oil.
6. Preheat the oven to 180 degrees and cook vegetables in it for 35-45 minutes.
7. Finished eggplants can be garnished with parsley leaves and served.

Bon Appetit!