Eggplant in the oven

Eggplant in the oven is a very tasty 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 step-by-step photos. Among our mouth-watering recipes, you are sure to find ones that you will like.

Delicious recipe for eggplants with cheese and tomatoes in the oven

Number of servings – 1 piece

Cooking time – 1 hour

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

1. 
   How to quickly and tasty cook eggplants in the oven? To begin, rinse the fresh eggplant thoroughly and cut it into slices about a centimeter thick. Place the circles in a large bowl and cover with purified, salted water for half an hour to remove the bitterness.
2. 
   Rinse the tomatoes in running water and cut them into slices, cutting the tomatoes crosswise so that the juice does not leak out of them. Adjust the thickness of the circles at your discretion; they should not be too thin, but not too thick.
3. 
   Heat olive oil in a frying pan and quickly fry the dried eggplant slices on both sides until lightly golden brown.
4. 
   Pat the eggplants dry to remove excess oil and then line a baking tray with baking paper. Place eggplant mugs on it and sprinkle them with half of the finely grated hard cheese.
5. 
   Next, place the tomatoes that you have already chopped in advance on the eggplants.
6. 
   The very last step is to sprinkle the structure of eggplant, cheese and tomatoes with the remaining grated cheese. Then place the baking sheet with the semi-finished product in an oven already preheated to 200 degrees for literally fifteen minutes.
7. 
   Place the finished eggplants with tomatoes and cheese on a dish and serve either hot or cold.

Bon appetit!

Fan of eggplant, tomatoes 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 unexpected guests are about to appear 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 fruit, not reaching the base a couple of centimeters. In turn, cut each half into slices one 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 this, drain the water and rinse the eggplants with cold water.

3. Next, you need to wash and cut the tomatoes into even circles of equal thickness. You also need to cut the cheese into slices. To do this, it is more convenient to take cheese that is square rather than triangular in shape.

4. Spread baking paper on a baking sheet and place the eggplants on it. In addition, you can simply use a baking dish if you have one that is the right size. Evenly distribute layers of tomatoes and cheese between the “petals” of eggplant, and then start preparing the sauce.

5. Turn on the oven in advance, setting the temperature to 200 degrees. Then pour the mayonnaise into the grinding bowl of a blender, chop fresh garlic there (or use ground) and add black pepper. Beat all ingredients until smooth.

6. Thickly coat the eggplants on a baking sheet with the resulting sauce and place the dish in a hot oven. The eggplants will be ready in about an hour, they will be golden brown and have a mind-blowing aroma.

Eggplant rolls with cheese and tomatoes

A very popular appetizer that can often be found on holiday tables. Eggplant rolls are especially common on the New Year's table, however, they are instantly eaten.If you have never cooked them yourself, then 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 eggplants. They need to be washed under running water, and then cut into fairly thin slices (no more than a centimeter) and soaked in salt water for half an hour.

2. While the eggplants are “resting” in salted water, start preparing 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 greens, then lightly chop and add to the bowl with the rest of the ingredients.

3. Turn on the blender and thoroughly blend all the ingredients together to obtain a more or less homogeneous paste. Now get to the tomatoes.

4. Rinse the tomatoes in running water and cut them into thin slices, cutting each fruit crosswise - this will prevent the juice from coming out of the tomatoes.

5. Remove the eggplants from the salted water and dry them with a paper towel. Heat a frying pan with a small amount of vegetable oil and place the eggplants in it. Each plate must be fried on both sides until golden brown.

6. Then spread the eggplant slices on baking paper, a board or any convenient place and spread the slices with cheese filling. Place tomatoes on top. Roll each plate into a roll and place them all in a baking dish.

7. If desired, 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.

Eggplants with cheese and tomatoes with garlic

Another popular appetizer on all holiday tables is eggplant with cheese, tomatoes and garlic. From these products you can make delicious rolls or puff pastries - whatever 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 eggplants. Rinse the vegetable under running water, then cut into circles no more than one centimeter thick and place 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 salted water, start preparing the filling. To do this, cut processed cheese, hard cheese and garlic into cubes. Lightly chop the greens and add to the bowl with the rest of the ingredients. Thoroughly blend all the ingredients together using a blender to obtain a more or less homogeneous substance.

3. Remove the eggplants from the salt water, rinse them with cold water and then dry them with a paper towel. Heat a frying pan with vegetable or olive oil and fry each circle on both sides until golden.

4. Cut the washed tomatoes into slices and temporarily set them aside. Place the eggplants on a baking sheet and spread an equal amount of cheese and garlic filling on them, leaving a little for sprinkling. Then place tomato slices on each eggplant and sprinkle them with cheese and garlic seasoning again.

5. Place the baking sheet with eggplants in the oven at 200 degrees.After ten to fifteen minutes, you can remove the baking sheet and serve the aromatic, juicy dish to the table.

Eggplants with cheese and tomatoes with garlic + minced meat

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

Ingredients:

• Eggplants – 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 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 very finely chop the greens, which you add to the bowl with the minced meat. Knead the finished minced meat thoroughly with your hands and put 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 scoop out the insides of the fruit to form boats.

3. Place the eggplant boats in a baking dish, pressing them tightly together. Then fill each boat with minced meat, maybe even a mound. After this, preheat the oven to 180 degrees and prepare 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. Place the dish in an already hot oven for one hour. During this time, both the minced meat and eggplants will be cooked.If you don't want to wait that long, you can use pre-fried minced meat. In this case, the cooking time will be reduced by approximately half.

Eggplants with cheese and tomatoes and zucchini

Eggplants and zucchini make excellent tasty dishes that give pure pleasure while eating. We want to tell you how to cook zucchini and eggplant casserole, with cheese and tomatoes. Try it!

Ingredients:

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

Cooking process:

1. First, rinse the eggplants and zucchini in running water. Peel the zucchini - if it is not young, and also remove its insides. It is best to take a young vegetable so as not to bother with it for so long.

2. Cut the zucchini and eggplant into slices or slices - at your discretion and rub them with salt and spices, but sparingly, so as not to overdo it with salt. Place the vegetables in a baking dish and move on to other products.

3. Wash the tomatoes and cut into slices, and also grate a piece of cheese on a medium grater. Beat the eggs with a fork and pour them into the mold with the vegetables. Next, spread out the tomatoes and sprinkle it all with cheese.

4. Cover the dish with foil and turn on the oven temperature to 180 degrees. When the oven warms up, place the pan with the future casserole of eggplant and zucchini inside it for half an hour.

5. After the allotted time, remove the foil from the pan and leave the dish for another ten to fifteen minutes until cooked and browned.

Bon appetit!

Eggplant casserole with tomatoes and cheese in the oven

A tasty and simple layered casserole of eggplant and tomatoes with cheese is very suitable not only as a side dish for meat, but also as an excellent dish on its own. This masterpiece is very simple to prepare, 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 same 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 a fine grater, if desired.

3. Rinse the eggplant slices from salt and dry lightly with paper towels. Then place the first layer of eggplant in the baking dish. Sprinkle them with herbs and ground pepper, salt. Next, add a layer of tomatoes and sprinkle some cheese.

4. Repeat steps until you run out of ingredients. The top layer of cheese should be the densest to create an appetizing crust. Cover the pan with foil and place in a hot oven for half an hour.

5. After half an hour, carefully remove the foil from the pan and leave the casserole in the oven until the cheese is browned. After this, remove the pan 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 be complete 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. First of all, prepare the eggplants. The vegetable must be washed under running water, and then cut into circles no more than one centimeter in thickness. 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 eggplants are soaking, start preparing the filling. Combine both types of cheese, mayonnaise and garlic in the grinding bowl of a blender. Add the chopped greens there and whisk everything together thoroughly, achieving maximum homogeneity of the mixture.

3. Rinse the tomatoes in running water and cut into slices. Place the eggplants on a baking sheet or in a baking dish, which must first be rinsed and dried with a paper towel. Place the same amount of cheese and garlic filling on each circle, and then place tomato circles on each eggplant.

4. Place the baking sheet with eggplants, cheese-garlic dressing and tomatoes in the oven at 200 degrees. After twenty minutes, you can remove the baking sheet and serve the aromatic, juicy dish to the table.

Eggplant with cheese and tomatoes with chicken

You can make a quick and easy casserole from eggplant and chicken, which combines both a side dish and a main course. Once you make this simple casserole, you will be truly pleased with the result and will want to make this dinner again.

Ingredients:

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

Cooking process:

1. Eggplants need to be prepared before preparing the casserole. We wash the vegetables, cut them into slices and place them in a saucepan or bowl, sprinkling them with salt. Set the eggplants aside and begin preparing the fillets.

2. Cut the chicken into random small pieces and place in a bowl. Then add finely chopped or granulated garlic, salt and aromatic herbs to the chicken. Mix everything together well and set aside for about ten minutes.

3. Rinse the tomatoes and cut into thin slices, and grate the hard cheese on a medium or fine grater. Rinse the eggplants thoroughly to remove salt and dry them 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 it all lightly with cheese and place 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 is warm enough, place the pan with the future casserole inside it. Time it for 45 minutes and then remove the hot, delicious dish from the oven. The surface of the casserole should be golden brown and look beautiful.

Eggplants with bacon baked in the oven with tomatoes and cheese

This hot dish can become the main dish on your dinner table, even a holiday one. A beautiful, satisfying, appetizing dish that can be easily prepared at home. You just need to carefully follow the proportions and steps of the recipe to get a satisfying 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 grinding bowl of a blender. Add a little salt and you can add ground pepper (if you like). Whisk all this until more or less homogeneous and proceed with the remaining ingredients.

2. Wash the eggplant well in running water and dry it with a paper towel. Make fairly deep cuts crosswise on it to form cubes. There is no need to cut the eggplant into pieces. Salt the vegetable thoroughly and set it aside for a while.

3. Wash 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 phase is over, rinse the eggplant thoroughly and dry it again.

4. Place the eggplant in a baking dish and pour the sauce generously so that it gets into all the cuts of the fruit. After that, start filling the eggplant.

5. Place bacon, tomatoes and cheese into all holes on the vegetable, without missing a single cut. Stuff the eggplant tightly so that as much of the filling as possible fits inside it. If there is any left, place it in the bottom of the pan around the eggplant.

6. Place the mold 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 directly in the form.

Bon appetit!