Delicious Baked Eggplant Appetizer: No Frying Required!

This baked eggplant appetizer is a delightful and healthy alternative to the traditional fried eggplant dishes. By roasting the eggplant slices in the oven, they become tender and flavorful without the extra oil from frying. Topped with fresh tomatoes, mozzarella, and a savory garlic herb rub, this dish is sure to become a favorite. It’s perfect as an appetizer, a side dish, or even a light main course. Let’s get started!

Ingredients

For the Eggplant:

  • Eggplants: 2 medium-sized
  • Salt: To taste

For the Eggplant Rub Mixture:

  • Garlic: 2 cloves, pressed or finely minced
  • Salt: To taste
  • Ground Black Pepper: To taste
  • Ground Red Pepper: To taste
  • Dried Basil: To taste
  • Olive Oil: As needed

Other Ingredients:

  • Tomatoes: 4, sliced into rings
  • Mozzarella: Grated, for sprinkling
  • Fresh Parsley: Chopped, for garnish

Step-by-Step Instructions

1. Prepare the Eggplants

  1. Cut the Eggplants: Trim the ends off the eggplants and cut them into thicker rounds, about 1/2 inch thick. This thickness helps the eggplant retain its shape and texture during baking.
  2. Salt the Eggplants: Transfer the eggplant rounds to a bowl and sprinkle generously with salt. Mix well and let them stand for about 10-15 minutes. This process draws out excess moisture and any bitterness from the eggplant.

2. Prepare the Eggplant Rub Mixture

  1. Mix the Rub: In a small bowl, combine the pressed garlic, salt, ground black pepper, ground red pepper, and dried basil. Add enough olive oil to create a thick paste-like consistency. Mix well with a spoon to combine all the flavors.

3. Score and Season the Eggplant

  1. Drain and Dry: After the eggplants have rested, transfer them to a clean surface and pat them dry with paper towels to remove excess moisture.
  2. Score the Eggplants: Using a knife, make shallow, fine cuts in a grid pattern on the surface of each eggplant round. This step allows the rub mixture to penetrate deeper, enhancing the flavor.
  3. Season the Eggplants: Arrange the eggplant rounds on a baking sheet lined with parchment paper. Brush each slice generously with the prepared garlic and herb mixture, ensuring they are well coated.

4. Bake the Eggplant

  1. Preheat the Oven: Preheat your oven to 200°C (390°F).
  2. Bake the Eggplant: Place the baking sheet in the preheated oven and bake the eggplant rounds for 15 minutes, or until they are golden and tender. This initial baking softens the eggplants and starts to build their flavor.

5. Add Tomatoes and Cheese

  1. Top with Tomatoes and Cheese: After 15 minutes, remove the tray from the oven. Place a ring of tomato on each eggplant slice and sprinkle generously with grated mozzarella.
  2. Bake Again: Return the tray to the oven and bake for another 15 minutes at 200°C (390°F), or until the cheese is melted, bubbly, and slightly crispy. The tomatoes will soften and release their juices, enhancing the overall dish.

6. Garnish and Serve

  1. Garnish: Once baked, remove the tray from the oven and sprinkle the eggplant rounds with freshly chopped parsley for a burst of color and freshness.
  2. Serve: Serve the baked eggplant slices warm as a delicious appetizer, side dish, or light main course. They pair wonderfully with crusty bread, a green salad, or your favorite dipping sauce.

Serving Suggestions

  • Appetizer: Serve as a warm appetizer at your next dinner party. The vibrant colors and flavors make it an attractive addition to any table.
  • Side Dish: Pair with grilled meats, fish, or pasta for a complete meal.
  • Light Main: Enjoy as a light vegetarian main dish, served with a side of quinoa or couscous for added heartiness.

Nutritional Information

  • Serving Size: 1 eggplant round (based on approximately 8 servings)
  • Calories: 90 kcal per serving
  • Total Fat: 5 g
  • Saturated Fat: 2 g
  • Cholesterol: 10 mg
  • Sodium: 150 mg
  • Total Carbohydrates: 8 g
  • Dietary Fiber: 2 g
  • Sugars: 4 g
  • Protein: 3 g

This baked eggplant appetizer is not only delicious but also a healthier alternative to fried versions. The combination of savory eggplant, fresh tomatoes, and melted mozzarella makes it a dish that’s both satisfying and nutritious.

Pro Tips:

  • Variations: Experiment with different cheeses such as feta or Parmesan for a different flavor profile.
  • Extra Flavor: Add a sprinkle of Italian seasoning or crushed red pepper flakes for an extra kick.
  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to restore crispness.

Enjoy this easy and flavorful baked eggplant dish that’s sure to impress with its simplicity and taste. Whether you serve it as an appetizer or a side, it’s a great way to enjoy the delicious flavors of fresh, roasted vegetables without the hassle of frying!