Eggplant with cheese in the oven

Eggplants with cheese in the oven. How to cook

Eggplant with cheese in the oven is that classic when a combination of two or three ingredients gives the perfect result. Judge for yourself: to cook eggplants with cheese in the oven, you don’t need any exotic goods, extra effort, or a long time. All you need to do is select and prepare the right eggplants, which have long been cherished guests on our table.

If you buy eggplants at the market or in a store, pay attention to their appearance: they should not be very large (unless, of course, this is assumed by varietal traits), the surface of the eggplants must be smooth and elastic, without stains or damage, and the stalk green. Old, limp eggplants are only good for caviar.

To prevent eggplants and cheese from becoming bitter in the oven, they must first be soaked in salted water. Breeders have long bred eggplants that are not bitter, but from time to time you come across traditional varieties with corresponding bitterness, therefore, as they say, it is better to be safe than sorry: cut the eggplants into circles or slices, sprinkle with salt and press down with a small weight (a plate with a jar of water placed on it ) for 20-30 minutes. Later, wash, wring out and dry with towels.

If you come across eggplants of an unusual color - snow-white or lilac - do not be afraid of the contrast of nature, but definitely try to cook them. They taste no different from ordinary ones.

It is better not to remove the skin from eggplants, except from the oldest ones. This way the eggplants hold their shape better. It is better to choose high-quality cheese for this light dish, preferably hard types; it melts better in the oven and forms a pleasant crust.

Eggplants with cheese in the oven are recipes that require and even require variations and additions, which is why each housewife constantly ends up with completely different dishes.

The most common recipe to which you can always add something of your own.

Eggplant with cheese (basic recipe)

Ingredients:
2-3 eggplants,
150-200 g cheese,
1-2 cloves of garlic,
salt, herbs - to taste.

Preparation:
Cut the eggplants into slices, add salt, squeeze and fry for 2-4 minutes on each side in a frying pan with hot vegetable oil. Place the finished eggplants on a plate with cardboard towels to absorb excess oil. Place the eggplant slices on a baking sheet lined with baking paper or a silicone mat. Pass the garlic through a press, grate the cheese on a large grater. Grease the circles with garlic, sprinkle with cheese and herbs and place in an oven preheated to 180°C for 15 minutes until the cheese melts.

This recipe just begs for tomato slices: place them on top of the eggplants under the cheese. To make the dish more filling, place thin slices of half-smoked sausage on the eggplants.

This dish can be prepared by cutting the eggplants a little differently. Using a sharp knife, cut the eggplant lengthwise into slices 0.5-1 cm wide, cutting to the end at the stalk, and move the slices apart. Between them, place the filling to taste (tomato slices, young zucchini, onion rings, sausage) and generously cover with cheese. Bake until done. Before sprinkling with cheese, the eggplant fan can be greased with mayonnaise. Don’t forget about bitterness - if the “blue” ones are bitter, you can soak the fan in salt and then squeeze it out.

Or you can make vegetable towers. Moreover, you can do without frying, which makes the dish very satisfying.

Eggplant and vegetable towers

Ingredients:
2-3 eggplants,
2-3 zucchini,
2-4 tomatoes,
1-2 onions,
1 carrot,
3-4 cloves of garlic,
150-200 g cheese,
salt, ground black pepper, herbs to taste,
vegetable oil - for frying.

Production:
Select eggplants, young zucchini and tomatoes of approximately 1 size and cut them crosswise into discs approximately 1 cm wide. If the eggplants are bitter, soak them in salted water and squeeze them out, or better yet, dry them with cardboard towels. Grate the carrots and chop the onion. Heat a frying pan with vegetable oil and first fry the carrots until soft, then add the onion and simmer the vegetables until tender. Place zucchini slices on a baking sheet lined with baking paper, spread a layer of fried vegetables on them, and place eggplant slices on top. They can be greased with garlic, passed through a press and ground with salt. Now cover the baking sheet with several sheets of foil, shiny side inward, pinch the edges so that there are no gaps, and place in a hot oven for 25-30 minutes. Zucchini and eggplant will be baked, and you can do without frying! When the time is up, open the foil, place a tomato slice on top of the eggplants, sprinkle with cheese and herbs and bake until the cheese melts and forms an appetizing crust.

You can “embed” a circle of fragrant smoked sausage into the layers of the towers.

Eggplant boats with cheese crust

Ingredients:
2-3 eggplants,
1 sweet pepper,
1 carrot,
1-2 onions,
1-2 tomatoes,
1 egg,
100-150 g cheese,
salt, garlic, herbs - to taste,
vegetable oil - for frying.

Preparation:
Cut the eggplants lengthwise into two parts, soak in salt, if necessary, squeeze and place on a baking sheet with the cut side up. Place in the oven preheated to 180°C for 10-15 minutes. Meanwhile, cut other vegetables into small cubes and grate the carrots. When the eggplants are baked, carefully scoop out the center using a spoon (an ice cream scoop is incredibly helpful in this regard, it’s worth purchasing at least for these purposes!), and combine it with the rest of the vegetables. Place the whole mass in a heated frying pan with a spoonful of oil, add a little salt, pepper and simmer until tender, stirring. Place the filling into boats. Grate the cheese, mix with the scrambled egg and coat the eggplant boats with this mixture. Bake until done.

Eggplant boats with cheese and minced chicken

Ingredients:
2-3 eggplants,
2 tomatoes,
1 onion,
1 chicken fillet,
100-200 g of cheese,
salt, garlic, spices, herbs - to taste and desire.

Preparation:
Cut the eggplants lengthwise and remove the center, leaving the sides of the boats 0.5 cm wide. Place the boats in a saucepan and cover with salted water for 20 minutes. Cut the chicken fillet into extremely small cubes and combine with eggplant and onion pulp, also finely chopped. Or grind in a blender along with the eggplant core and onion - whichever is more convenient for you. Cut the tomatoes into thin semicircles. Grate the cheese; you can mix it with a raw egg, as in the previous recipe. Wash the boats and put them in the microwave for a few minutes to soften them (or bake them in the oven for 10 minutes). Fill the boats, place tomato slices on top of the inside, sprinkle with cheese and bake until golden brown.

Eggplant baked with cheese and sour cream

Recipe from: Julia

A stunningly simple and delicious dish of eggplant baked with cheese and sour cream sauce. Recipe from our reader Olga Zhuravskaya:

A chef friend shared this recipe with me. Having tasted this magic, I was very taken aback by the ease of production. Previously, I didn’t know what you could create with them besides caviar, but now I cook them often during the eggplant season.

Eggplant baked with cheese

Before the season ends, we definitely recommend trying these deliciously baked vegetables!

Compound:

3 small eggplants
100 g of “Russian” cheese (or any other that melts perfectly)
300 ml sour cream 15%
bunch of parsley
0.5 teaspoon dark ground pepper
salt

How to cook eggplant baked with cheese in the oven:

Cut the eggplants in half lengthwise. You will get 6 halves. One of my eggplants was extremely long, so I cut it in half and ended up with only 8 slices.
To prevent the eggplants from becoming bitter, sprinkle each half with rock salt, put it in a bowl, fill it with cool water and put it under pressure for at least half an hour (I once had it sit for half a day - nothing terrible).

Eggplants under pressure

Turn on the oven to warm up to 210 degrees.

Prepare the sauce. We take the greens (here I added dill as an experiment, but it takes on a lot, it tastes better with parsley), wash it and finely chop it with a knife.

Greenery

Add dark pepper, a pinch of salt and chopped herbs to the sour cream. Mix thoroughly. We try, as a matter of principle, not to oversalt, it should be a little salty.

Drain the salt solution from the eggplants and rinse them with cool water.

We make longitudinal cuts in the center of the pulp (do not throw away the cut out pulp). Place the eggplants in a greased deep dish (preferably glass).

Cooked eggplant

Cut the cheese into slices. I love it, so I take a lot, maybe less, the taste doesn’t really depend on it.

Cheese slices

Place the cheese on the cutouts in the eggplants, break the cutouts in half and place them next to the cheese.

Eggplant with cheese

Carefully pour the sauce over the eggplants and cheese and place in the oven. Bake until soft. Depending on the thickness and freshness, they cook from 40 minutes to 1.5 hours.

Drizzle with sour cream sauce

Baked eggplants with cheese are best served 10-15 minutes after they are ready, extremely tasty with a spoonful of fresh sour cream.

Oven-baked eggplant with cheese

I always eat baked eggplants with only the skin, it becomes soft and does not taste bitter. In 6 years of constant production, I only got bitter 2 times; apparently, I came across old ones. By the way, the dish is also extremely tasty the next day after heating. The cool ones are also good, but I like the warm ones better.

Eggplants with tomatoes and cheese in the oven - the most delicious ideas for baking vegetables

Eggplants with tomatoes and cheese in the oven are a tasty and healthy dish. Taking into account the characteristics of vegetables that absorb oil when frying in large quantities, the only way to protect yourself from carcinogens and reduce calorie content is baking. This trio was chosen successfully: all components are juicy and exchange flavors with each other during the cooking process.

How to cook eggplants in the oven?

Eggplant dishes in the oven are the most popular method of preparing vegetables. Simplicity and compatibility with almost all components allows you to vary your diet in a tasty and healthy way.

It should be remembered that before cooking it is necessary to free the eggplants from bitterness by adding salt and leaving for 20 minutes. Afterwards, you can stuff it or cut it into slices and bake it.
Eggplant with tomatoes in the oven turns into a hearty vegetable dish if you cut the previously boiled potatoes into slices and place them in a baking dish. Place eggplant rings on top and cover with tomato slices. All layers must be coated with mayonnaise, sprinkled with cheese and baked at 180 degrees for 30 minutes.
Stuffed eggplants are especially good with a minced pork and tomato interior. To do this, simmer the minced meat and tomatoes for 10 minutes. Cut the eggplants lengthwise, remove the pulp, stuff and bake at 180 degrees for half an hour.

Stuffed eggplants in the oven

Baked eggplants with tomatoes and cheese are another tasty, simple and original way to vary the traditional combination. The highlight of this recipe is in the insides - it consists of cheese, bread crumbs and eggplant pulp. The freshest tomatoes are stewed and placed on top, which ensures the dish is juicy even at the highest baking temperature.

eggplants – 2 pcs.;
tomatoes – 5 pcs.;
testicle – 2 pcs.;
bread – 100 g;
clove of garlic – 4 pcs.;
cheese – 120 g;
oil – 100 ml.

Cut the eggplants lengthwise and remove the pulp.
Grind the pulp and fry with garlic.
Stew the tomatoes separately.
Mix eggplant pulp with cheese, bread crumbs and eggs.
Stuff the eggplants with the consistency and pour stewed tomatoes on top.
Bake eggplants with tomatoes and cheese in the oven for 20 minutes at 200 degrees.

Eggplants with vegetables baked in sour cream sauce

Savory eggplants in the oven turned into a vitamin dish if you baked them with vegetables. Eggplant will tolerate a wide range of ingredients, so you can safely choose any combination for it. Zucchini will give juiciness, potatoes will give satiety, and tomatoes will give piquancy and color. Sour cream sauce will bind the ingredients together and protect them from drying out during cooking.

eggplants – 2 pcs.;
zucchini – 1 pc.;
onion – 1 pc.;
potatoes – 3 pcs.;
tomatoes – 2 pcs.;
sour cream – 350 g;
garlic cloves – 6 pcs.;
cheese – 150 g.

Boil the potatoes.
Cut it and other vegetables into circles.
Place in a mold, season with sour cream and cheese.
Bake eggplants with tomatoes and cheese in the oven for 30 minutes at 180 degrees.

Eggplant fan baked in the oven

Even such an ordinary dish as eggplants with cheese in the oven can be served beautifully and originally. You don’t need any culinary talent to cut the eggplants into thin slices, slightly unroll them, brush with garlic dressing, top with tomatoes and cheese, and bake until golden brown. The appetizer is equally delicious both hot and cool.

eggplants – 2 pcs.;
tomatoes – 3 pcs.;
mayonnaise – 50 g;
salt – 10 g;
cheese – 100 g.

Cut the eggplants not completely into the shape of plates.
Cut the tomatoes into rings.
Grease each plate with mayonnaise, add tomatoes and cheese.
Bake eggplants with cheese in the oven at 160 degrees for 30 minutes.

Baked eggplants with chicken, tomatoes and cheese

Eggplant in foil in the oven is one of the most correct cooking methods. This “protection” will preserve the natural juiciness of the vegetable and allow it to be baked completely, stuffed with tomatoes, cheese and chicken. With the addition of extra, the dish will become nutritious, satiating and move from the category of light snacks to a real second.

eggplants – 4 pcs.;
tomatoes – 3 pcs.;
cheese – 180 g;
chicken fillet – 250 g;
oil – 50 ml.

Fry the fillet.
Cut the eggplants lengthwise.
Place pieces of chicken, cheese and tomato in the cut.
Bake eggplants with tomatoes and cheese in the oven for 30 minutes.

Eggplant with mozzarella and tomatoes in the oven

Baked eggplant with mozzarella is a light Italian dish. Eggplant slices, alternating with slices of mozzarella and tomatoes, are cooked briefly in the oven. The result is indescribably delicious and richly colorful food, made from a minimum of goods and virtually without labor. The appetizer can be served piping hot or chilled as a salad.

eggplant – 1 pc.;
tomato – 3 pcs.;
mozzarella – 200 g;
oil – 40 ml;
basil leaves – 6 pcs.;
lemon juice – 20 ml.

Cut vegetables and mozzarella into slices.
Place in a mold and cook for 20 minutes at 200 degrees.
Drizzle with oil, juice and garnish with basil.

Eggplants with suluguni and tomatoes in the oven

The recipe for eggplants in the oven with cheese is revered by almost all cuisines of the world. The combination of eggplants with tomatoes and suluguni is common for the inhabitants of Georgia. This type of cheese is a state property and is often used in dishes. It is especially good when baked, forming an evenly crispy crust on the outside and remaining juicy on the inside.

eggplants – 450 g;
suluguni – 100 g;
tomatoes – 250 g;
clove of garlic – 4 pcs.

Cut the eggplants, tomatoes and cheese into circles.
Chop the garlic.
Grease the eggplants with garlic, place tomatoes and cheese on top.
Bake eggplants with tomatoes and suluguni cheese in the oven for 35 minutes at 180 degrees.

Eggplants with cheese and tomatoes in the oven

Baked eggplants with cheese never cease to amaze with their variety. Fans of special appetizers will be pleased if they stuff eggplants with tomatoes and cheese. The latter will not only enhance the taste of eggplants, but also enrich them with useful substances, since the content of calcium and fluorine exceeds all known milk products.

eggplant – 2 pcs.;
feta cheese – 250 g;
clove of garlic – 5 pcs.;
tomatoes – 2 pcs.

Bake the eggplants completely for 30 minutes at 180 degrees.
Cut and press down the flesh.
Mix the cheese with garlic and tomatoes and stuff the eggplants.
Place in the oven for 15 minutes.

Zucchini and eggplant casserole in the oven

Zucchini, eggplant, tomatoes in the oven with cheese - belong to the group of common and affordable dishes, especially beloved by housewives. Instant casserole eliminates the need to stand near the stove, which is the main aspect during the hot season. All you need to do is arrange the chopped vegetables perfectly, pour in the egg mixture and place in the oven for 20 minutes.

eggplants – 450 g;
zucchini – 350 g;
tomatoes – 4 pcs.;
milk – 120 ml;
testicle – 1 pc.;
cheese – 200 g.

Cut the vegetables into slices and place in a mold.
Beat the egg with cheese and milk and pour the mixture over the vegetables.
Bake for 20 minutes at 200 degrees.

Eggplants in the oven with tomatoes and cheese - tasty and fast

Eggplants with tomatoes baked with cheese, garlic and mayonnaise are an extremely easy-to-make homemade dish, which can still pleasantly surprise even those who don’t really like such food.

This vegetable alliance is so good, tasty and healthy that it’s simply impossible to put it down! Well, maybe zucchini with minced meat, cooked in the oven or vegetable stew could compete with it in this matter :)

Eggplants with tomatoes, cheese and garlic baked in the oven

Juicy, oven-baked eggplant, combined with a refreshing sweet and sour tomato and a special cheese-garlic inside - just a song! As a result, we get a dish of extraordinary taste with a pronounced, tender and viscous mixture.

This appetizer will serve as a beautiful addition to meat, rice or potatoes. Even as a stand-alone dish, it’s simply impeccable. I highly recommend these recipes, because eggplants cook extremely quickly and the dish is eaten with a bang!

List of ingredients:

Eggplants - 2 pcs.
Tomatoes - 3 pcs.
Garlic - 2 cloves
Hard grated cheese - 150 gr.
Vegetable oil - 50 gr. (for frying)
Mayonnaise - 2 tbsp.
Herbs and seasonings - to taste

How to cook eggplant slices deliciously and quickly

Step 8 . 1st option - without preparatory frying. After soaking, place the eggplant slices immediately on a baking sheet previously covered with parchment.

I advise you to cover the baking sheet with baking paper so that the melted cheese and tender eggplants do not stick to it. In addition, blue ones tend to stain all kinds of dishes, so if your baking sheet is not dark and is not washed properly, then the stains can remain forever.

2nd option - with preparatory roasting.

To do this, pour vegetable oil into a frying pan, heat it over high heat and fry the mugs until golden brown. You can create this on only one side, or you can do it on both.

In this recipe, I tried both options and I have to say that I liked the second one (with frying) more. The taste of the finished dish seemed to me the most complete, rich, or something.

One way or another, place the eggplants on a baking sheet.

Step 9. Now place a slice of tomato on any of them. Well, if the tomatoes are a little smaller in size, we supplement the empty spaces with the small remaining pieces.

And on top, carefully place the cheese-garlic-mayonnaise spread and distribute it sparingly using a spoon.

Step 10. Next, place the baking sheet in the preheated oven. How long should I bake eggplants prepared using this method?

Cooking temperatures and times can vary quite a lot depending on which oven you use.

I have an electronic oven. I baked it on the “top-bottom” mode at a temperature of 200 degrees for about 20 minutes.

After this, I changed the mode to convection and again put the baking sheet in the oven for another 5 minutes. I waited until the moment when the cheese browned and took on an appetizing golden crust and, voila!

Remember that if you do not fry the blue ones in a frying pan before baking, then the cooking time in the oven will need to be slightly increased. Previously fried eggplants will bake faster.

By the way, I would like to warn against ill-conceived tests, as was the case in my case :)
It seemed to me that the cheese sauce was very dry and 2 tablespoons of mayonnaise would not be enough, so I added another spoon. But in the end, my spread spilled all over the baking sheet - it’s good that the baking paper was at the bottom, otherwise it would have taken a long time to scrape it off...

So don't repeat my mistake and follow the proportions! Perhaps even one tablespoon of mayonnaise would be enough.

In any case, my mistake did not affect the taste of the dish in any way and they looked amazing on the plate!

Step 11. Sprinkle the finished dish with fresh, finely chopped herbs.

Advice! Don’t attack right away - give them a little, at least 5 minutes, to “rest” after the stove, to brew. Well, now you can serve it to the table! :)

Eggplant fanned out in the oven with tomatoes and cheese - video

I would like to offer you another manufacturing option that will exceed all your expectations. He is also extremely casual and frisky.

We will not use ham or bacon, as in almost all eggplant fan recipes. But, despite the fact that we only put tomatoes, cheese and garlic inside, the dish will turn out fragrant, extremely tasty and satisfying.

The creator of the video slightly adapted this recipe to her own taste and, in my opinion, was extremely successful. See for yourself!

What's included in the recipe:

Be sure to try making this eggplant fan and please yourself and your loved ones!

Eggplants baked in the oven with tomatoes, cheese and garlic are extremely tasty both hot and cold. By the way, I like them better when they have completely cooled down.

Little blue ones are simply a unique vegetable that has the ability to change its taste depending on the other ingredients of the dish. And therefore, you can prepare hundreds of different options from it, completely different from each other.