This baked eggplant recipe is a family favorite, delivering a flavorful and satisfying dish that’s perfect for any occasion. The combination of smoky spices, tender eggplant, and melty mozzarella cheese makes this dish irresistibly delicious. Here’s how to make it, along with a refreshing herbed yogurt sauce for dipping or drizzling.
Ingredients:
For the Eggplant:
- 2 eggplants, sliced into 1/2 inch rounds
- 1 tablespoon salt (for drawing out moisture)
- Water (for rinsing eggplant)
- 4 cloves of garlic, minced
- Vegetable oil, for brushing
- Italian herbs, to taste
- Black pepper, to taste
- Smoked paprika, to taste
- A sprig of parsley, chopped (for garnish)
- 150g tomato paste
- Dried basil, to taste
- 170g mozzarella cheese, sliced or grated
- 4 tablespoons breadcrumbs
- Garlic powder, to taste
- 1 tablespoon flour
- 2 eggs, beaten
For the Sauce:
- 1 tbsp Greek yogurt
- 1 tbsp sour cream
- 1/2 tsp salt
- Smoked paprika, to taste
- Black pepper, to taste
- 1/2 cucumber, finely diced
- A sprig of parsley, chopped
- 1 clove of garlic, minced
Instructions:
- Prepare the Eggplant:
- Sprinkle slices of eggplant with salt and let them sit for about 30 minutes to draw out moisture. Rinse with water and pat dry with paper towels.
- Preheat the oven to 400°F (200°C).
- Season and Coat:
- In a shallow dish, combine the flour, smoked paprika, garlic powder, Italian herbs, black pepper, and dried basil.
- Dip each slice of eggplant first in the beaten eggs, then dredge in the breadcrumb mixture.
- Place the coated slices on a baking sheet lined with parchment paper. Drizzle or brush lightly with vegetable oil.
- Bake:
- Bake the eggplant slices in the preheated oven for 20 minutes, then flip each slice and continue baking for another 10-15 minutes until crispy and golden.
- Add Cheese and Tomato Paste:
- Spread a small amount of tomato paste on each slice, top with mozzarella cheese, and return to the oven for 5-10 minutes, or until the cheese is melted and bubbly.
- Make the Sauce:
- Combine Greek yogurt, sour cream, minced garlic, diced cucumber, chopped parsley, salt, smoked paprika, and black pepper in a bowl. Mix well until smooth.
- Serve:
- Arrange the baked eggplant slices on a serving platter. Garnish with chopped parsley.
- Serve hot with the prepared herbed yogurt sauce on the side for dipping.
Conclusion:
This baked eggplant with mozzarella is a delightful dish that brings together the comforting textures and flavors of roasted eggplant, aromatic herbs, and creamy cheese. Paired with the light and tangy yogurt sauce, it makes for a perfect meal that your whole family will love. The combination of textures and flavors in this dish will make it a requested favorite at your dinner table. Enjoy the blend of savory and fresh tastes in every bite!