This oven-baked eggplant recipe pairs deliciously with a variety of dishes, plus it’s so easy to make!
Eggplant in the Oven
Indulge and treat everyone’s taste buds with this sensational oven-baked eggplant!
1 large eggplant
1 tomato (optional)
1/2 chopped onion
Mozzarella or Parmesan Cheese
Tomato sauce to taste
Basil or parsley to taste
Black pepper to taste
olive oil to taste
garlic to taste
salt to taste
- Cut the eggplant into thick slices (about 1 finger thick) and reserve them in a container with water and a little salt for about 20 minutes.
- Drain all the water from the eggplant and season the slices with garlic, black pepper, salt and 1/2 chopped onion.
Mix well and place the eggplant in a refractory greased with olive oil.
- Cut the tomato into slices and arrange them over the eggplant slices.
Add a little tomato sauce, basil or chopped parsley on top to taste.
Top with sliced mozzarella or grated Parmesan cheese to taste.
- Place the refractory in a preheated oven at 180º₢ and bake for about 15 minutes.
Carefully remove and the eggplant in the oven is ready to be eaten.