This eggplant with cheese recipe is a deliciously simple dish that combines tender roasted eggplant with melty cheese and a touch of tomato for a comforting, crowd-pleasing meal. It’s an excellent way to transform humble eggplant into a hearty main or side, and the method is straightforward enough for cooks of any skill level. Perfect for weeknight dinners or entertaining, this recipe brings out the best in eggplant’s flavor and texture.
Ingredients
- 2 medium eggplants (about 1.5 lbs total)
- 1 1/2 teaspoons kosher salt, divided
- 3 tablespoons olive oil, plus more for drizzling
- 1 cup marinara sauce (store-bought or homemade)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano (or Italian seasoning)
- 1/4 cup fresh basil leaves, torn (optional, for garnish)
Instructions
- Prepare the eggplant: Preheat your oven to 400°F (200°C). Wash and trim the ends from the eggplants. Slice each eggplant lengthwise into 1/2-inch thick slabs. If you prefer rounds, slice crosswise instead.
- Salt the eggplant: Arrange the slices in a single layer on a large sheet pan or cutting board. Sprinkle both sides with 1 teaspoon salt. Let sit for 20-30 minutes. This draws out excess moisture and any bitterness.
- Dry and oil: After salting, blot the eggplant slices dry with paper towels. Brush both sides of each slice with olive oil.
- Roast the eggplant: Place the oiled slices in a single layer on a lined baking sheet. Roast for 20 minutes, flipping halfway, until the eggplant is golden and tender. Remove from the oven and lower the temperature to 375°F (190°C).
- Assemble the dish: In a 9×13-inch baking dish, spread 1/3 cup marinara sauce on the bottom. Layer half of the roasted eggplant over the sauce, slightly overlapping the slices. Spoon another 1/3 cup sauce over the eggplant, sprinkle with half of the mozzarella and half of the Parmesan. Repeat with the remaining eggplant, sauce, and cheeses. Sprinkle black pepper and oregano over the top.
- Bake: Cover loosely with foil and bake for 20 minutes. Remove foil and bake an additional 10-15 minutes, until the cheese is bubbly and golden in spots.
- Rest and serve: Let cool for 10 minutes before garnishing with fresh basil. Slice and serve warm.
Tips
- Cheese substitutions: Try provolone, fontina, or a blend of Italian cheeses in place of mozzarella for a different flavor.
- Low-moisture mozzarella: Use low-moisture mozzarella for best melting and to avoid a watery dish.
- Make it gluten-free: This recipe is naturally gluten-free as written, but always check your marinara sauce label.
- Don’t skip the salting step: Salting the eggplant helps remove bitterness and prevents sogginess.
Serving Suggestions
This eggplant with cheese is hearty enough to stand on its own as a main dish, especially when paired with a simple green salad and crusty bread. For a more substantial meal, serve it alongside cooked pasta tossed in olive oil and garlic, or as a side to grilled chicken or fish. It also makes a lovely vegetarian centerpiece for a dinner party or holiday table.
Variations
- Eggplant Parmesan-style: For a classic eggplant parmigiana, dip each slice in beaten egg and breadcrumbs before roasting or pan-frying, then layer with the sauce and cheese as directed.
- Add vegetables: Layer in sautéed spinach, mushrooms, or zucchini with the eggplant for extra nutrition and flavor.
- Spicy version: Mix a pinch of red pepper flakes into the marinara sauce or sprinkle on top before baking for a bit of heat.
- Vegan option: Substitute dairy-free mozzarella and Parmesan for a vegan-friendly dish. Use a plant-based marinara sauce.
Storage and Reheating
Store leftover eggplant with cheese tightly covered in the refrigerator for up to 4 days. To reheat, place portions in a 350°F (175°C) oven for 15-20 minutes, or until heated through and the cheese is melty again. You can also microwave individual slices for 1-2 minutes, though the texture may be softer. For best results, reheat in the oven to keep the top crisp. Freezing is possible, but the texture of the eggplant may become a bit mushy after thawing; freeze portions in airtight containers for up to 2 months and thaw overnight in the fridge before reheating.
Frequently Asked Questions
- Can I skip salting the eggplant?
- It’s best not to skip this step. Salting draws out excess moisture and bitterness from the eggplant, resulting in better texture and flavor. If you’re short on time, you can reduce the salting time to 10-15 minutes, but you may notice a slightly softer texture.
- Should I peel the eggplant?
- Peeling is optional. The skin of young, fresh eggplants is usually tender and adds structure to the dish. If your eggplants are large or older, you may want to peel them to avoid any bitterness or toughness.
- Why did my eggplant turn out soggy?
- Sogginess can result from not salting the eggplant, using too much oil, or not roasting the slices long enough. Make sure the eggplant is well dried after salting, use just enough oil to coat, and roast until golden and tender before layering with sauce and cheese.
- Can I make this recipe ahead of time?
- Yes, you can assemble the dish up to the point of baking, cover, and refrigerate for up to 24 hours. When ready to serve, bake as directed, adding 5-10 minutes to the baking time if baking straight from the fridge.
- What kind of marinara sauce should I use?
- Use your favorite store-bought or homemade marinara. Choose one with simple ingredients and no added sugar for best results. If your sauce is very thick, you can thin it with a tablespoon or two of water to help it spread easily between layers.
- Can I grill the eggplant instead of roasting?
- Absolutely! Grilling adds a smoky flavor to the eggplant. Brush slices with oil and grill over medium heat for 3-4 minutes per side, then proceed with assembling the dish as described.
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