Eggplants with tomatoes and cheese, baked in the oven

Eggplants with tomatoes and cheese, baked in the oven - such simple recipes are familiar to every housewife. Many people love eggplant-based dishes, which 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 selected 10 dishes with eggplants so that you can choose the option to suit your taste.

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'll take tomatoes.

Cooking time: 60 min.

Servings: 10.

1. 
   How to deliciously bake eggplants with tomatoes and cheese in the oven? We wash the vegetables, remove the stems 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, then remove the pulp. Salt and leave the eggplants for 15-20 minutes so that the bitterness goes away.
2. 
   Let's prepare the filling. Finely chop the onion, place it in a frying pan, fry it, then add the eggplant pulp and fry for another 5 minutes. The next step is to add the chopped tomatoes to the frying pan, season and salt the whole mass, mix well, turn off the heat. Mix mayonnaise and garlic (first pass the garlic through a press), the amount of garlic is determined by your taste preferences.
3. 
   Grease each eggplant boat with a mixture of mayonnaise and garlic. Fill the boats with filling and sprinkle with cheese.
4. 
   Place the eggplants on a baking sheet or in another baking dish and place in the oven for 20-30 minutes, set the temperature to 180-190 degrees.
5. 
   Take the finished boats out of the oven and let them cool slightly. The dish can be served with fresh vegetables, such as lettuce, herbs and tomatoes.

Bon appetit!

Fan-baked eggplants in the oven with tomatoes and cheese

This recipe won't take much time and even the laziest eggplant lover can make it. All you need to do is chop the ingredients and put them in the oven.

Ingredients:

• Eggplants – 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, wash and cut the vegetables as follows, cut the eggplants in half, then make several cuts 0.5 centimeters wide in each half, do not cut all the way to the end so that the half turns out to be a fan, add salt and leave for 20 minutes. Cut the cheese into small strips; if the tomatoes are not large, cut them into slices.

2. The eggplant must be soaked in salted water for 15-20 minutes to get rid of bitterness.

3. Take a pre-prepared eggplant fan, place cheese and tomatoes between the slices, do this with all the eggplants.

4. Pass the garlic cloves through a press, mix with mayonnaise and spices. Coat the eggplants with this sauce.

5. Place the eggplants in an oven preheated to 180 degrees for 20-25 minutes.

6. An easy and very tasty dish is ready.

Bon appetit!

Eggplant casserole with tomatoes and cheese

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

Ingredients:

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

Cooking process:

1. Wash the eggplants and cut them into thin slices, add salt and let them sit for a while so that the bitterness goes away, wash off the excess salt with water. We also cut the tomatoes into slices. Three cheeses on a medium-sized grater.

2. For the egg filling, take one egg, beat it, add mayonnaise to it, salt, season and mix until smooth.

3. Pour vegetable oil into a heated frying pan and fry the eggplant slices on both sides.

4.Place the eggplants on the bottom of the baking dish, make a layer of tomatoes on top, pour over the egg wash and sprinkle with cheese.

5. Place the casserole dish in the oven for 15-20 minutes at a temperature of 180 degrees. A golden crust of melted cheese will be a sign that the dish is ready. The finished dish can be sprinkled 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 make the eggplant spicier according to your taste by using the right spices.

Ingredients:

• Eggplants – 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 so that the bitterness goes away, then rinse in water, leave the eggplants in a colander to drain off excess water.

2. Pass the garlic through a garlic press or finely chop it.

3. Three cheese on a fine grater.

4. Cover the baking dish with parchment paper, grease it with oil, place the eggplants on it, rub each circle with garlic, or for a more piquant taste, put a little garlic on top of the eggplants, sprinkle with seasonings. Place a slice of tomato on top of the eggplants, add salt, then sprinkle with cheese.

5. Place the pan with eggplants in the oven for 30-40 minutes. Set the oven temperature to 180 degrees.

6. Ready-made eggplants can be sprinkled with chopped herbs and served.

Bon appetit!

Eggplants with minced meat, tomatoes and cheese

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

Ingredients:

• Eggplants – 4 pcs.
• 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. Eggplants must be cut in half and the pulp removed, immerse the vegetables in slightly salted water for 15-20 minutes to remove the bitterness. Cut the pulp into cubes and also place in salted water.

2. Finely chop the tomatoes, onions, garlic and parsley. Grate the cheese on a coarse grater.

3. Fry the onion in a frying pan, then add minced meat and garlic and fry for 5-7 minutes, stirring constantly. Squeeze out excess water from the eggplant pulp and add it to the frying pan with the minced meat, fry for another 5-6 minutes.

4. Then add chopped tomatoes to the frying pan, sprinkle with salt and spices, mix the whole mass thoroughly, fry for another 7-10 minutes. The eggplant filling is ready.

5. Take the eggplant halves out of the water and let them drain for a few minutes. Fill them with filling and sprinkle grated cheese on top. Place the eggplants on a baking sheet and place in the oven for 30 minutes, setting the temperature to 220 degrees.

6. Place the finished eggplants on a dish with lettuce leaves.

Bon appetit!

Eggplants 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:

• Eggplants – 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 tbsp.

Cooking process:

1. 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. Make 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 the sauce to taste and mix until smooth.

3. Grate the cheese on a fine grater.

4. On a greased baking sheet, assemble the appetizer: first put the eggplant slices, cover them with mayonnaise sauce, put the tomatoes on top and sprinkle with a pinch of salt, and finish with a sprinkle of cheese.

5. Preheat the oven to 200 degrees and place our appetizer there for 20-25 minutes.

6. Ready eggplants can be eaten as a separate dish or placed 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 serve as an appetizer before the main course at any feast.

Ingredients:

• Eggplants – 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 tbsp.

Cooking process:

1. Cut the washed zucchini, eggplant and tomatoes into thin slices. Sprinkle the eggplants with a little salt and leave for 15-20 minutes, this way they will get rid of the bitterness.

2. Place the chopped eggplants and zucchini in one large container, pour in two tablespoons of vegetable oil, add salt, add chopped garlic, spices and herbs, mix everything and leave for 20-30 minutes so that the vegetables are pickled.

3.Grease a baking tray or other suitable baking container with oil, arrange the vegetables evenly over the entire area so that they alternate and slightly overlap each other.

4. The cheese can be grated on a coarse grater and sprinkled on top of the vegetables, or cut into small slices and placed between the vegetables.

5. Place the pan 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

A tasty and tender hot dish. At your discretion, you can use breast fillet or thigh meat, it will be more juicy.

Ingredients:

• Eggplants – 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 tbsp.

Cooking process:

1. Cut the eggplants into circles 0.5-1 centimeter thick. Salt and leave for 15-20 minutes, then rinse off the salt.

2. Cut the chicken into small squares, put it in a bowl, add 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 stems and chop them coarsely, pass the remaining garlic through a press. Grate the cheese on a coarse or medium grater.

4. Then, to marinate the eggplants, transfer them to a deep bowl, pour 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 with 1/3 of the grated cheese, then a layer of tomatoes, a little salt and sprinkle the remaining grated cheese on top.

6. Place the dish in the oven for 40-45 minutes, bake until fully cooked at a temperature of 200 degrees.

Bon appetit!

Eggplant baked with potatoes, tomatoes, cheese in the oven

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

Ingredients:

• Eggplants – 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 tbsp.

Cooking process:

1. Wash the vegetables, peel the potatoes. We cut everything into thin circles. Soak the eggplants in salted water for 20 minutes, squeeze out the 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 form for baking. Place potato slices on the bottom of the mold, grease them well with sour cream sauce, place eggplants and tomatoes on top in separate layers, sprinkle the tomatoes with a pinch of salt, pour the rest of the sauce over them, and sprinkle with cheese. Cover the top of the form with foil.

5. 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 peppers and cheese

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

Ingredients:

• Medium-sized eggplants – 4-5 pcs.
• Tomatoes – 2 pcs.
• Garlic – 1-2 cloves.
• Onions – 1 pc.
• Bell pepper – 2 pcs.
• Parsley – 1 bunch.
• Vegetable oil 2 tbsp.
• Cheese – 150 gr.
• Mixture of peppers, basil - to taste.
• Salt - to taste.

Cooking process:

1. Wash the peppers, tomatoes and eggplants, remove the stalks. Cut the eggplants into halves, scoop out the pulp with a spoon and soak in salted water for about 20 minutes, squeezing out 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 press or grate it on a fine grater. We also chop the tomatoes finely.

3. Fry the onion in a frying pan over low heat, add finely chopped tomatoes, the rest of the eggplant, pepper, salt garlic, season with spices, simmer for five minutes and remove from heat.

4. Fill the eggplant halves with the vegetable mixture and sprinkle with grated cheese on top.

5. Place the stuffed eggplants on a baking sheet, previously lined 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. Ready-made eggplants can be decorated with parsley leaves and served.

Bon appetit!