Sharing Eggplants, besides being delicious, are excellent for preparing a variety of healthy and tasty recipes. Today, we bring you a super simple recipe for eggplants with cuartirolo cheese, though mozzarella can also be used. The secret lies in removing all the excess water from the eggplants so they turn out dry and perfectly gratinated. The tomato sauce should be well-seasoned and thick to give the dish a creamy texture when served.
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Ingredients
eggplants1kg
Roma tomatoes, peeled, seeded, and diced6
red bell pepper1
medium onion1
garlic2clove
cuartirolo cheese (or mozzarella as an alternative)400g
coarsely grated Parmesan cheese150g
olive oil1/2cup
coarse salt, as needed- salt
black pepper
oregano
thyme
Nutrition (per serving)
Calories
406.7kcal (20.33%)
Protein
20.3g (40.5%)
Carbs
12.9g (4.7%)
Sugars
4.4g (8.84%)
Healthy Fat
17.6g
Unhealthy Fat
10.1g
% Daily Value based on a 2000 calorie diet
How to make Eggplants with Cheese
- Step 1
Remove the stems and leaves from the eggplants and wash them thoroughly.
- Step 2
Slice the eggplants lengthwise into ½ cm (¼ inch) thick slices.
- Step 3
Place the eggplant slices in a colander, layering them with coarse salt. Let the eggplants rest for 30 minutes to draw out excess water.
- Step 4
Prepare the tomato sauce: finely chop the bell pepper, onion, and garlic cloves. Sauté them in a pan with a bit of olive oil.
- Step 5
Add the diced tomatoes and thyme to the pan.
- Step 6
Season with salt and black pepper, and cook for 15 minutes until the sauce thickens.
- Step 7
Rinse the eggplants to remove the salt, drain them well, and arrange them on a baking dish brushed with olive oil.
- Step 8
Bake the eggplants in a moderate oven (around 180°C/350°F) for 10 minutes.
- Step 9
In another baking dish, layer the ingredients as follows: a layer of eggplants, a layer of cheese, another layer of eggplants, another layer of cheese, and finish with a final layer of eggplants.
- Step 10
Pour the tomato sauce over the layered eggplants and cheese.
- Step 11
Sprinkle the top with the coarsely grated Parmesan cheese and bake until the top is golden and gratinated.
Nutrition (per serving)
Nutrition (per serving)
Calories
406.7kcal (20.33%)
Protein
20.3g (40.5%)
Carbs
12.9g (4.7%)
Sugars
4.4g (8.84%)
Healthy Fat
17.6g
Unhealthy Fat
10.1g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Make sure to remove all excess water from the eggplants to avoid a soggy texture.
Use a thick and well-seasoned tomato sauce to enhance the dish's flavor.
For a more intense flavor, you can add a pinch of oregano or thyme to the tomato sauce.
If cuartirolo cheese is unavailable, mozzarella works as a great alternative.
Serve the dish hot for the best texture and flavor.
FAQS
Can I use a different type of cheese?
Yes, mozzarella is a great alternative to cuartirolo cheese in this recipe.
Why do I need to remove excess water from the eggplants?
Removing excess water ensures the eggplants turn out dry and perfectly gratinated, avoiding a soggy texture.
Can I prepare the tomato sauce in advance?
Yes, the tomato sauce can be prepared ahead of time and stored in the refrigerator until ready to use.
What oven temperature should I use?
Bake the eggplants at a moderate oven temperature of around 180°C (350°F).
How do I know when the dish is ready?
The dish is ready when the top is golden and gratinated.
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