4 variants of recipes for baked eggplant. Which is the best?

Baked eggplant can be used in various recipes in the kitchen.

Are you looking for inspiration on how to prepare it?

Have you ever tried eggplant lasagna?

Come and take a look at the recipes we have prepared for you on this topic.

Baked eggplant with minced meat (lasagna)

Have you ever tried homemade lasagna? If so, and you liked them at the same time, you would definitely appreciate this recipe for eggplant lasagna. This baked specialty is a great choice for both lunch and dinner.

Ingredients:

For eggplant:

• 2 eggplants
• 1 tablespoon of olive oil
• 1 teaspoon of salt
• ½ teaspoon of black pepper

For the sauce:

• 450 g of ground beef
• ½ large onion
• 3 cloves of garlic
• 800 g pureed tomatoes
• 140 g tomato puree
• 200 g of tomatoes
• ½ cup fresh chopped basil
• 1 teaspoon of oregano
• ½ teaspoon of salt
• ¼ teaspoon ground pepper
• ¼ cup fresh parsley

For the cheese part:

• 420 g of ricotta cheese
• 1 large egg
• ½ teaspoon of salt
• ⅛ teaspoon of nutmeg
• 450 g mozzarella (cut into slices)
• 1 cup grated parmesan cheese
• 2 tablespoons of chopped parsley

Method:

• Wash the eggplants, cut them into oblong slices about 7 mm wide.
• Place them on a tray lined with baking paper, drizzle with oil, salt and pepper.
• Bake them in this way in a preheated oven at 205 °C for about 25 minutes.
• Halfway through the baking time, turn the tray with the eggplants.
• Meanwhile, prepare the sauce.
• Peel the onion and garlic and chop finely.
• Let it cook the meat in a little hot oil.
• Once the meat is browned, place it on a plate on its side and add a little oil to the same pan.
• Fry the onion and garlic on it until translucent.
• Add diced tomatoes, sauté for a while and let them release their juice.
• Cover and let them cook in their own juice for a while before they reduce their liquid.
• Add the tomato puree and cook for a while, stirring occasionally.
• Then add the strained tomatoes, basil, oregano, ½ teaspoon of salt, pepper and parsley.
• Let it bubble for about 20 minutes.
• Add the meat back to the sauce and cook for another 5 minutes.
• Mix the ricotta cheese with the egg and 2 tablespoons of parsley, ½ teaspoon of salt and nutmeg.
• Put this mixture in the fridge for now.
• In a deeper (oiled) baking dish (about 20×30 cm), pour about a cup of tomato sauce with the meat, place about 6 slices of eggplant on it (so that this layer covers the sauce), spread ⅓ of the ricotta cheese mixture on it.
• Continue by adding the mozzarella, pour 1 and ½ cups of the sauce over it, and then sprinkle with ¼ cup of the Parmesan cheese.
• Repeat this entire procedure 2 more times.
• The last layer will be eggplant drizzled with a cup of sauce and sprinkled with the rest of the mozzarella and parmesan.
• Put it in the oven again at 205 °C for about 30 minutes.

Tip: Check out other homemade lasagna recipes for inspiration.

You can watch the video recipe here:

Baked eggplant according to Pohlreich

These baked eggplants are a wonderful combination of flavors. Their juiciness is combined with the strong taste of tomatoes, cheese and meat. You can enjoy them with an ice salad or any other side dish.

Ingredients:

For the meat mixture:

• 500 g of minced lamb
• 1 red onion
• 3 cloves of garlic
• 1 ½ teaspoons ground cumin
• ½ teaspoon of nutmeg
• a pinch of chili
• 1 cup pureed tomatoes
• 1 tablespoon tomato puree

For eggplants:

• 2 medium-sized eggplants

To finish:

• ½ cup grated parmesan cheese
• lettuce

Method:

Eggplant baking:

• Wash the eggplants and cut them in half lengthwise. Scoop out the inside so that you have about 1 cm of pulp left. (Do not throw away the inside).
• Brush them with olive oil and bake them on a baking sheet lined with baking paper in a preheated oven at 180°C for about 30 minutes.

Preparation of the meat filling:

• Fry the hollowed-out eggplant in the heated oil. Once golden brown, add finely chopped onion. Saute for about 5 minutes.
• Then add the garlic and saute for another minute. Finally, add the spices, mix and put the mixture from the pan to one side, for example on a plate.
• Heat the same pan and add the minced meat. Stir it to coat it on all sides. Once it is cloudy, you can add the tomato puree and let it cook for a while, stirring occasionally.
• Add the strained tomatoes and let it bubble for another 5-10 minutes.
• Finally, add the fried eggplant mixture and mix everything.

Final preparation:

• Fill the baked eggplants with this mixture, sprinkle with Parmesan and put back in the oven to bake for another 20 minutes.

Tip: Wondering which side dish to choose for this course? How about trying one of the recipes for boiled potatoes in many other ways ?

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Baked eggplant with vegetables

Looking for a tip for a quick and healthy lunch or dinner? Eggplant baked with vegetables is a great choice if you don’t feel like eating anything meaty. This recipe is also very simple, so you don’t have to worry about the complexity of the preparation.

Ingredients:

• 1 small eggplant
• 1 good handful of corn
• 1 small onion
• 1 small tomato
• 1 clove of garlic
• 4 and ½ teaspoons of rapeseed oil
• 2 tablespoons chopped fresh parsley
• ½ teaspoon of salt
• ¼ teaspoon oregano
• ¼ teaspoon pepper
• ½ cup of water
• ⅓ cup grated cheddar

Method:

• Cut the eggplant into horizontal halves.
• Hollow out the inside of the eggplant so that you still have about 1 cm of flesh and skin left. (Do not throw away the hollowed-out eggplant).
• Heat oil in a pan. Fry the hollowed eggplant, finely chopped onion, pressed garlic, corn and tomato on it. Salt everything, pepper and add oregano.
• Fill the aubergines with this mixture and place in a baking dish covered with water and bake in a preheated oven.
• Bake at 175°C for about 25-30 minutes, covered.
• Then uncover them, sprinkle with cheese and bake for another 5 minutes.

Eggplant baked with mozzarella and chicken

You might be interested in this recipe because it doesn’t require many ingredients. We can also say that this variant of baked eggplant is not even difficult. What do you think?

Ingredients:

• 2 eggplants
• olive oil
• 4 chicken breasts
• 5 slices of Gouda
• salt to taste
• Mozzarella

Method:

Eggplant baking:

• Wash the eggplants, dry them and cut them into oblong halves.
• Brush them with olive oil, salt, place them on a baking sheet lined with baking paper and bake them in a preheated oven at 180 °C.
• Bake them for about 10-15 minutes.
• Then check them more often. They will be ready when they are soft.

Preparation of the filling:

• Cut the meat into small pieces.
• Cut the gouda into cubes.
• When the aubergines are cooked, let them cool for a while, then carefully scrape out the insides (leave about 1 cm wide of the inside with the skin).
• Fry the meat in oil, salt and let it cool.
• Then add the hollowed-out eggplant and diced Gouda.
• Stir until the cheese melts.

Final preparation:

• Fill the baked eggplant with this mixture and sprinkle the grated mozzarella on top.
• Bake them in the oven at 200 °C until the cheese melts.

What is the advantage of a square pan ? Check out our review.

How else can this excellent vegetable be prepared? For that, there are many other wonderful recipes with eggplant, with or without meat , that we have for you.

Which one do you like?