Eggplant in the oven - 10 quick and delicious recipes with step by step photos

Baked eggplant is a delicious dish, especially with various additives. We want to share with you 10 delicious recipes for eggplant with cheese and tomatoes baked in the oven with a photo step by step. Among our mouth-watering recipes, you will surely find those that suit your liking.

Delicious eggplant recipe with cheese and tomatoes in the oven

Servings - 1 piece

Cooking time - 1 hour

A simple but incredibly delicious recipe for eggplant with cheese and tomatoes will decorate your table and become not only an excellent appetizer on the festive table, but can also replace a hot dish for dinner or lunch. Don't pass by!

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  First, rinse the fresh eggplant well and cut it into slices about five millimeters thick. Dip the circles into a large bowl and cover with purified salted water for half an hour so that the bitterness disappears.
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  Rinse the tomatoes in running water and cut them into slices, cutting the tomatoes across so that juice does not flow out of them. Adjust the thickness of the circles at your discretion, they should not be too thin, but not very thick either.
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  Heat the olive oil in a skillet and quickly fry the dried eggplant slices on both sides until they are lightly golden brown.
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  Blot any excess oil from the eggplants and then line the baking sheet with baking paper. Put eggplant mugs on it and sprinkle them with half of the hard cheese grated on a fine grater.
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  In the next turn, put the tomatoes that you have already cut in advance on the eggplant.
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  As the very last step, sprinkle the remaining grated cheese on the eggplant, cheese and tomato structure. Then place the baking sheet with the semi-finished product in the oven already preheated to 200 degrees for literally fifteen minutes.
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  Put the prepared eggplants with tomatoes and cheese on a dish and serve both hot and cold.

Bon Appetit!

Fan of eggplant, tomato and cheese

A very beautiful, but incredibly simple appetizer of eggplant, cheese and tomatoes can decorate your table even for a holiday! This dish will come in handy if you are about to have unexpected guests on your doorstep, and you want to pleasantly surprise them with something.

Ingredients:

• Eggplant - 3 small
• Hard cheese - 200 gr.
• Ripe tomatoes - 4-5 pcs.
• Dill and parsley - bunch
• Mayonnaise - 100-150 gr.
• Garlic - 3 cloves
• Ground black pepper - to taste

Cooking process:

1. Take small young eggplants and rinse them under warm running water. Then cut each eggplant in half along the length of the fruit, not reaching the base a couple of centimeters. Cut each half, in turn, into slices half a centimeter thick, also not reaching the base of the vegetable.
2. Place the eggplants in a deep bowl of salted water and leave for a while to remove the bitterness.After that, drain the water, and rinse the eggplants with cold water.
3. Next, you need to wash and cut the tomatoes into even circles of the same thickness. You also need to cut the cheese into slices. For this, it is more convenient to take cheese with a square rather than a triangular shape.
4. Spread baking paper on a baking sheet and place the eggplant on top of it. In addition, you can simply use a baking dish if you have a suitable size. Spread layers of tomato and cheese evenly between the "petals" of the eggplant, and then start making the sauce.
5. Turn on the oven in advance, setting the temperature to 200 degrees. Then pour the mayonnaise into the chopping bowl of a blender, chop fresh garlic (or use ground) there and add black pepper. Whisk all ingredients until smooth.
6. Grease the eggplants on a baking sheet with the resulting sauce and put the dish in the hot oven. The eggplants will be ready in about an hour, they will be golden brown and have a breathtaking aroma.

Eggplant rolls with cheese and tomatoes

A very popular appetizer that can often be found on holiday tables. Eggplant rolls are especially often found on the New Year's table, however, they are eaten instantly. If you have never cooked them yourself, then you should know that it is very, very simple. Try it!

Ingredients:

• Eggplant - 2 pcs.
• Hard cheese - 50 gr.
• Processed cheese - 100 gr.
• Mayonnaise - 100 gr.
• Tomatoes - 3 pcs.
• Greens to taste

Cooking process:

1. First, prepare the eggplant. They need to be rinsed under running water, and then cut into fairly thin slices (no more than five millimeters) and soaked in salt water for half an hour.
2. While the eggplants are "resting" in the salt water, prepare the filling. To do this, squeeze the mayonnaise into the grinding bowl of a blender, and cut the processed cheese and hard cheese into cubes. Rinse and dry the herbs, then chop lightly and add to the bowl with the rest of the ingredients.
3. Turn on the blender and carefully beat all the ingredients together to get a more or less homogeneous gruel. Now take care of the tomatoes.
4. Rinse the tomatoes in running water and cut them into thin circles, cutting each fruit across so that the juice will not come out of the tomatoes.
5. Remove the eggplants from the salt water and pat dry with a paper towel. Heat a skillet with a little vegetable oil and dip the eggplants into it. Each plate must be fried on both sides until golden brown.
6. Then spread the eggplant slices on baking paper, a board, or anywhere you like, and spread the cheese filling over the slices. Arrange the tomatoes on top. Roll each plate into a roll and fold them all into a baking dish.
7. If you wish, you can lightly sprinkle the eggplant and cheese balls with hard cheese. Then place the dish with the dish in the oven, which must be preheated to 200 degrees. Bake the rolls for literally ten to fifteen minutes, and then serve the appetizer hot or cold.

Eggplant with cheese and tomatoes with garlic

Another popular snack on all holiday tables is eggplant with cheese, tomatoes and garlic. You can make delicious rolls or puff circles from these products - as you like.

Ingredients:

• Eggplant - 2 pcs.
• Hard cheese - 50 gr.
• Processed cheese - 100 gr.
• Garlic - 3-4 cloves
• Tomatoes - 3 pcs.
• Greens to taste

Cooking process:

1. First, prepare the eggplant. Rinse the vegetable under running water, then cut into circles no more than five millimeters thick and put them in salted water in a deep bowl. Let the circles stand like this for at least twenty minutes.
2. While the eggplants are "resting" in the salt water, prepare the filling. To do this, cut the processed cheese, hard cheese and garlic into cubes. Chop the herbs lightly and add to the bowl with the rest of the ingredients.Mix all the ingredients thoroughly together with a blender to get a more or less homogeneous substance.
3. Remove the eggplants from the salt water, rinse them with cold water and then pat dry with a paper towel. Heat a skillet with vegetable or olive oil and fry each circle on both sides until golden brown.
4. Cut the washed tomatoes into slices and set them aside temporarily. Spread the eggplants on a baking sheet and put the same amount of cheese and garlic filling on them, leaving a little for the powder. Then spread the tomato circles over each eggplant and sprinkle them with the cheese and garlic seasoning again.
5. Place a baking sheet with eggplants in the oven at 200 degrees. After ten to fifteen minutes, you can take out the baking sheet and serve a fragrant juicy dish to the table.

Eggplant with cheese and tomatoes with garlic + minced meat

A very satisfying hot dish that will definitely not leave anyone indifferent. Cooking eggplant stuffed with minced meat is not at all difficult and not even as long as it seems. The combination of minced meat and eggplant will give your dish a little mushroom flavor - try it!

Ingredients:

• Eggplant - 2 small
• Minced meat - 300 gr.
• Hard cheese - 100 gr.
• Tomatoes - 2 pcs.
• Greens to taste
• Salt and pepper to taste

Cooking process:

1. First, mix the delicious minced meat for your dish. To do this, take fresh minced meat and add ground black pepper and salt to it. Then rinse and chop the herbs very finely, which add to the bowl of minced meat. Knead the minced meat thoroughly with your hands and set it aside.
2. Next, take small ripe eggplants and rinse them under running water. Cut each fruit in half lengthwise and use a spoon to remove the entrails from the fruit to make boats.
3. Place the eggplant boats in a baking dish, pressing them tightly together. Then start each boat with minced meat, maybe even with a slice. After that, preheat the oven to 180 degrees and tackle the tomatoes and cheese.
4. Rinse the tomatoes under running water and cut them into slices of any thickness you like. Then grate any hard cheese on a fine or medium grater. Place the tomato slices on top of the minced meat, and then sprinkle it all with cheese.
5. Put the dish in an already hot oven for one hour. During this time, both minced meat and eggplants will be cooked. If you don't want to wait that long, you can take pre-fried minced meat. In this case, the cooking time will be approximately halved.

Eggplant with cheese and tomatoes + zucchini

Eggplants and zucchini make excellent delicious dishes that are a pleasure to eat. We want to tell you how to make a zucchini and eggplant casserole with cheese and tomatoes. Try it!

Ingredients:

• Zucchini - 250 gr.
• Eggplant - 250 gr.
• Tomatoes - 150-200 gr.
• Chicken egg - 2 pcs.
• Hard cheese - 100 gr.
• Spices to taste

Cooking process:

1. First, rinse the eggplant and zucchini in running water. Peel the zucchini - if it is not young, and also remove the insides from it. It is best to take a young vegetable so as not to mess with it for so long.
2. Cut the courgettes and eggplants into slices or slices - at your discretion and rub them with salt and spices, but in moderation, so as not to overdo it with salt. Put the vegetables in a baking dish and use other foods.
3. Wash the tomatoes and cut into slices, and grate a piece of cheese on a medium grater. Beat the eggs with a fork and pour into the vegetable pan. Then lay out the tomatoes and sprinkle it all with cheese.
4. Cover the dish with foil and turn on the temperature in the oven 180 degrees. When the oven is warming up, place the dish with the future eggplant and zucchini casserole inside for half an hour.
5. After the allotted time, remove the foil from the mold and leave the dish for another ten to fifteen minutes to reach readiness and brown.

Bon Appetit!

Eggplant casserole with tomatoes and cheese in the oven

A delicious and simple layered eggplant and tomato casserole with cheese is very well suited not only as a side dish for meat, but also as an excellent dish on its own. This masterpiece is prepared very simply, and the taste is not inferior to various complex vegetable dishes.

Ingredients:

• Eggplant - 2 pcs.
• Tomatoes - 4-5 pcs.
• Cheese - 100 gr.
• Fragrant herbs to taste
• Salt and pepper to taste

Cooking process:

1. Rinse the eggplant in running water, then cut it into thin slices. Sprinkle these very plates with salt and set aside while you prepare the tomatoes and cheese.
2. Turn on the oven in advance, setting the temperature to 180 degrees. Then rinse the tomatoes in running water and cut them into slices. Grate the cheese on a medium grater or even fine - if desired.
3. Rinse the eggplant plates from salt and dry slightly with paper towels. Then place the first layer of eggplant in a baking dish. Sprinkle them with herbs and ground pepper, salt. Then add a layer of tomatoes and a little cheese.
4. Repeat the steps until you run out of ingredients. The top layer of cheese should be the densest for a delicious crust. Tighten the form with foil and put in a hot oven for half an hour.
5. After half an hour, carefully remove the foil from the mold and leave the casserole in the oven until the cheese is browned. After that, remove the dish from the oven and serve the hot dish to the table.

Eggplant with cheese and tomatoes + mayonnaise and garlic

An ideal combination in every sense - eggplant with cheese, mayonnaise and garlic. An amazingly tasty snack that will probably never lose its popularity and appeal. It is difficult to imagine at least one banquet that would have done without some variation on the theme of cheese and eggplant.

Ingredients:

• Eggplant - 2 pcs.
• Hard cheese - 50 gr.
• Processed cheese - 100 gr.
• Garlic - 3-4 cloves
• Mayonnaise - 100 gr.
• Tomatoes - 3 pcs.
• Greens to taste

Cooking process:

1. Prepare the eggplant first. The vegetable must be rinsed under running water, then cut into circles no more than five millimeters thick. Then you need to take a bowl of cold water, add salt and put the circles there for fifteen to twenty minutes.
2. While the eggplant is soaking, prepare the filling. Combine both types of cheese, mayonnaise and garlic in the chopping bowl of a blender. Send the chopped greens there and beat everything together thoroughly, achieving maximum homogeneity of the mixture.
3. Rinse the tomatoes in running water and cut into slices. Place on a baking sheet or in an eggplant baking dish, which must be rinsed and patted dry with a paper towel. Place the same amount of cheese and garlic filling on each circle, and then spread tomato circles over each eggplant.
4. Place a baking sheet with eggplants, cheese and garlic dressing and tomatoes in the oven at 200 degrees. After twenty minutes, you can take out the baking sheet and serve a fragrant juicy dish to the table.

Eggplant with cheese and tomato with chicken

Eggplant and chicken make a quick and easy casserole that combines both a side dish and a main course. Once you've cooked this simple casserole once, you will be truly happy with the result and will want to repeat this dinner again.

Ingredients:

• Chicken fillet - 1 pc.
• Eggplant - 1 pc.
• Tomatoes - 2 pcs.
• Cheese - 70 gr.
• Garlic - 2-3 cloves
• Fragrant herbs - 1 tsp
• Salt to taste

Cooking process:

1. Prepare the eggplants before making the casserole. We wash the vegetables, cut them into slices and move them into a saucepan or bowl, sprinkling them with salt. Set the eggplants aside and start preparing the fillets.
2. Cut the chicken into small random slices and place in a bowl.Then add finely chopped or granulated garlic, salt and aromatic herbs to the chicken. Mix everything well and set aside for about ten minutes.
3. Rinse the tomatoes and cut into thin slices, and grate hard cheese on a medium or fine grater. Rinse the eggplants thoroughly to remove salt and pat dry with a paper towel.
4. Then you can start assembling the chicken and eggplant casserole. Place the chicken fillet in a baking dish, and then place the eggplant slices on top of it. Sprinkle the whole thing lightly with cheese and spread the tomato slices on top of it. At the very end, sprinkle the surface of the workpiece with cheese.
5. Preheat the oven to 200 degrees, and when it warms up enough, place a form with the future casserole inside it. Time 45 minutes and then remove the hot, appetizing dish from the oven. The surface of the casserole should be golden brown and look nice.

Eggplant with bacon baked in the oven with tomatoes and cheese

This hot dish can become a staple on your dinner table, even a festive one. A beautiful and satisfying, appetizing dish is easy to prepare yourself at home. You just need to carefully observe the proportions and steps of the recipe to get a hearty and tasty lunch.

Ingredients:

• Eggplant - 1 pc.
• Tomatoes - 2 pcs.
• Bacon - 50 gr.
• Hard cheese - 100 gr.
• Greens - a bunch
• Garlic granules - 1 tsp
• Olive oil - a couple of spoons
• Salt to taste

Cooking process:

1. First, prepare the sauce for your dish. To do this, combine olive oil, garlic and herbs in the chopping bowl of a blender. Add some salt and add ground pepper (if you like). Beat all this until more or less homogeneous and take care of the rest of the ingredients.
2. Rinse the eggplant well in running water and pat dry with a paper towel. Make quite deep cuts on it crosswise to make it look like cubes. You do not need to cut the eggplant into pieces. Season the vegetable well and set it aside for a while.
3. Rinse the tomatoes and cut into thin slices, grate some of the cheese on a medium grater, and cut some into thin slices. Also cut the bacon into thin slices. After the preparatory moment is over, rinse the eggplant thoroughly and dry it again.
4. Place the eggplant in a baking dish and pour generously with the sauce so that it hits all the cuts of the fruit. After that, start stuffing the eggplant.
5. Put bacon and tomatoes with cheese into all the holes on the vegetable, without missing a single cut. Stuff the eggplant tightly to accommodate as much of the filling as possible. If there is anything left, place it on the bottom of the pan around the eggplant.
6. Put the form with the stuffed eggplant in the oven, preheated to 180 degrees for forty minutes. After this time, sprinkle the eggplant with grated cheese and leave the vegetable in the oven for another ten or fifteen minutes. Serve the finished dish hot right in the mold.

Bon Appetit!