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The Ultimate Cheesy Eggplant Bake – A Comforting Twist on a Classic Dish

This Cheesy Eggplant Bake is a rich and satisfying dish that’s even better than traditional eggplant parmigiana. With layers of pan-fried eggplant, sweet cherry tomatoes, fresh basil, and gooey cheese, this recipe is packed with bold Mediterranean flavors. It's easy to prepare, requires minimal ingredients, and is perfect for a comforting meal. Whether you're serving it as a main dish or a side, it’s guaranteed to impress!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-inspired
Ingredients Method Notes

Ingredients
  

  • 3 eggplants
  • 200 g 7 oz cherry tomatoes, halved
  • 1 handful fresh basil leaves
  • 1 clove garlic minced
  • Abundant olive oil for frying
  • 1 scamorza or other melty cheese mozzarella, provolone, or fontina work well, sliced
  • Parmesan cheese to taste
  • Salt and pepper to taste

Method
 

  1. Prepare the Eggplants: Wash and slice the eggplants into 1 cm thick rounds or strips. Sprinkle with salt and let them rest for 20–30 minutes to draw out excess moisture and bitterness. Rinse and pat dry.
  2. Fry the Eggplants: Heat a generous amount of olive oil in a pan over medium heat. Fry the eggplant slices until golden brown on both sides. Transfer them to a paper towel-lined plate to absorb excess oil.
  3. Make the Tomato Sauce: In the same pan, add a little more olive oil and sauté the garlic until fragrant. Add the cherry tomatoes and cook until soft and slightly caramelized. Season with salt and pepper, then mix in fresh basil.
  4. Assemble the Dish: Preheat your oven to 200°C (400°F). In a baking dish, layer the fried eggplants, spoonfuls of the tomato sauce, slices of scamorza cheese, and a sprinkle of Parmesan. Repeat the layers, finishing with a topping of cheese and Parmesan.
  5. Bake: Place the dish in the oven and bake for 15–20 minutes or until the cheese is melted and bubbly with a golden crust.
  6. Serve and Enjoy: Let it rest for a few minutes before serving. Garnish with extra fresh basil and enjoy warm!

Notes

  • If you prefer a lighter version, you can roast the eggplant instead of frying. Brush with olive oil and bake at 200°C (400°F) for about 20 minutes, flipping halfway through.
  • The dish tastes even better the next day, making it perfect for meal prep.
  • Serve with crusty bread, pasta, or a fresh salad for a complete meal.