Baked Eggplant with Tomato, Garlic, and Cheese

Discovering a new favorite recipe can be a game-changer, especially when it’s as delicious and healthy as this no-fry baked eggplant dish. This recipe brings together the rich flavors of eggplant, tomato, and garlic, topped with melted cheese and a hint of herbs. It’s a simple dish that’s packed with flavor and perfect for any meal of the day. Let’s get into how you can make this scrumptious eggplant recipe.


  • 2 eggplants, sliced lengthwise into halves
  • Ground black pepper, to taste
  • Smoked paprika, to taste
  • Dried chasnok (dried garlic), or you can substitute with garlic powder, to taste
  • 1 tomato, sliced
  • 3 cloves of garlic, minced
  • Parsley, chopped, for garnish
  • 70 grams of cheese (your choice, such as mozzarella or Parmesan), grated
  • 4 eggs


  1. Preheat Oven and Prepare Eggplants:
    • Preheat your oven to 200°C (400°F).
    • Cut the eggplants in half lengthwise. Using a spoon, slightly hollow out the flesh to make room for the filling. Optionally, score the flesh in a diamond pattern, which helps the seasoning penetrate better.
    • Place the eggplant halves on a baking sheet lined with parchment paper.
  2. Season the Eggplants:
    • Sprinkle the eggplant with smoked paprika, dried chasnok (or garlic powder), and ground black pepper to taste. These spices will infuse the eggplant with a smoky, garlicky flavor as they bake.
  3. Add Tomatoes and Garlic:
    • Place slices of tomato on top of each eggplant half, then sprinkle the minced garlic evenly over the top. The tomato adds moisture and sweetness, which complements the richness of the eggplant.
  4. Bake the Eggplants:
    • Place the tray in the preheated oven and bake for about 20 minutes, or until the eggplants start to soften.
  5. Add Eggs and Cheese:
    • Carefully crack an egg over each eggplant half, trying to keep the yolk intact.
    • Sprinkle the grated cheese around the eggs, allowing some to fall onto the eggplant as well.
    • Return to the oven and bake for an additional 10-15 minutes, or until the egg whites are set and the cheese is melted and bubbly.
  6. Garnish and Serve:
    • Once done, remove from the oven and garnish with fresh parsley. The parsley not only adds color but also a fresh, herby flavor that brightens the dish.
  7. Serving Suggestions:
    • Serve hot, directly from the oven. This dish is excellent on its own, or you can pair it with a side salad for a light, balanced meal.


This baked eggplant recipe is a testament to how a few simple ingredients can come together to create a flavorful and satisfying dish. It’s perfect for those who love the depth of flavor that eggplant offers, enhanced by the freshness of tomatoes, the pungency of garlic, and the richness of melted cheese. Enjoy the discovery of this delightful recipe and the many enjoyable meals it will bring!