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Baked eggplant with mozzarella

Baked eggplant with mozzarella

Cut the eggplant into slices about an inch, sprinkle with salt and leave for 30 minutes, then pass under running water and leave to drain. Let the oven at 180 degrees. Prepare a tray that we cover with baking paper. Grease the drained washers with oil with a brush and place them in the pan. Bake for 15 minutes. Take out the washers and repeat the operation. scald them, peel them and chop them. In a frying pan over a suitable heat, put 2 tablespoons of oil, let the oil boil and add the crushed garlic. Let the garlic harden a little, then add the chopped tomatoes, cover and let it simmer for 10 minutes. proper fire. In a heat-resistant tray, put a little sauce, place a layer of slices then sauce again, sprinkle a tablespoon of parmesan and a little oregano, then eggplant, sauce, parmesan and oregano, then eggplant, sauce, slices of mozzarella and finish with oregano. Bake for 10 minutes.

Good appetite!

Baked eggplant with parmesan

If you like eggplants and traditional Italian dishes, then you must try baked eggplant with parmesan.

It is a simple recipe, very tasty and suitable for cold weather outside. And its aromas will bring you closer to the summer you've been thinking about lately.

Ingredients for eggplant with baked parmesan:

-4 eggplants, cut into thin longitudinal slices

-3 tablespoons olive oil

-2 cloves of garlic, chopped

-700 gr of cherry tomatoes and tomato sauce with basil

& # 8211 1 link of basil leaves

-25 g of parmesan or a vegetable alternative.

Method of preparation:

Preheat the oven to 220 degrees Celsius. Mix the eggplant slices well with 2 tablespoons of olive oil and season with salt and pepper.

Bake for 10-12 minutes in a tray lined with baking paper, until soft and begin to brown.

Cook the onion for 5 minutes with 1 tablespoon of olive oil until soft, then add the garlic and cook for a few more minutes, then remove from the heat. Reduce the oven temperature to 200 degrees Celsius.

Take a heat-resistant dish and place a layer of eggplant on its bottom. Pour tomato sauce on top and put pieces of mozzarella, then add onion and garlic and half of the basil leaves.

Top with the remaining eggplant slices and tomato sauce, then sprinkle with grated Parmesan cheese. Bake for 15-20 minutes. Season with the rest of the basil leaves and serve with a crunchy green leaf salad.

Baked eggplant with mozzarella

Baked eggplant with mozzarella from: eggplant, meat, mozzarella, oil, tomatoes, salt, pepper.


  • an eggplant
  • 550 g minced meat an onion
  • 2 tomatoes
  • 3-4 slices of mozzarella
  • 2 tablespoons oil
  • salt
  • pepper

Method of preparation:

Cut the eggplant into slices, sprinkle with salt and leave for 30 minutes. Put the chopped onion to harden, add the meat, leave until it changes color.

Put the diced tomatoes, sprinkle with salt and pepper and let it cool. In an ovenproof dish, place alternate layers of eggplant wiped with juice and meat with sauce.

Leave it in the oven for 20 minutes, remove it, put the cheese and leave it for another 10 minutes.

Baked eggplant with tuna and mozzarella

A summer food, fast and light I prepared this weekend! I had almost everything in the fridge and I wanted to use the tuna. This recipe really seemed great to me, at least my family was delighted with what came out! I made it so fast that I will repeat the recipe.

Wash the eggplant, wipe it with a kitchen towel and remove the ends.

Cut it into not very thin slices.

Heat a grill pan, brown the eggplant slices on both sides, then take them out on a plate.

Put the mashed potatoes in a saucepan. Add the cleaned and crushed garlic, finely chopped basil. Sprinkle with salt, pepper and a little dried oregano. Put the pan on the fire, let the heat simmer, let the sauce boil for 5 minutes, then set it aside. Prepare a 20/20 cm tray. Put a layer of eggplant, half of the tomato sauce and spread it evenly. Loosen the tuna, drain it well of the oil, put pieces of it over the eggplant, from place to place. Sprinkle with grated Parmesan cheese. Place a layer of eggplant again and grease them with the rest of the sauce. Put the mozzarella on the large grater, sprinkle it on top. Cut the cherry tomatoes in half, place them in place. Put the preparation in the hot oven, at 190 degrees, for about 20 minutes, until it browns on top. When it is ready, take it out of the oven, let it cool a bit, then it is ready to serve. Good appetite!


7-8 small eggplants
a few sprigs of basil, fresh & finely chopped
2 cloves garlic, chopped
peel from 2 unwashed lemon

balsamic vinegar cream
salt and freshly ground pepper
olive oil, extra virgin
1 handful of roasted pine seeds
fresh mozzarella

Method of preparation

Cut the eggplant into 1-2 cm thick slices, lengthwise. Sprinkle salt on the slices and put them in a sieve to drain the water. We leave them for about 20-30 minutes.

Separately prepare the tomato sauce. Heat olive oil in a saucepan and sauté chopped onion and garlic for 4-5 minutes. Add the mashed potatoes and simmer the sauce for about 15-20 minutes. At the end we add the chopped basil from the knife.

Dab the eggplant with an absorbent napkin and place the slices next to each other on a towel. Eggplants should be well drained before frying.

Put a frying pan, preferably grill, on medium heat, add a little olive oil and fry the eggplant on both sides. We take them aside from a wooden bottom.

With the fried eggplant and the sauce ready, we can assemble the food.

We start by turning on the oven at 180 ° C, the function of heat up and down and ventilation and we prepare a heat-resistant tray. I used a 30 × 20 cm tray.

Pour a little tomato sauce in the pan and spread it lightly. Place a layer of eggplant, and pour a little tomato sauce over it again. Sprinkle with mozzarella and parmesan, then add eggplant again. We continue with tomato-mozzarella-parmesan-eggplant sauce, so that the final layer is cheese. From the quantities given to me, 4 layers of eggplant resulted.

Bake the eggplant tray with Parmesan cheese for 30 minutes, until the cheeses melt and are well browned.

Remove the tray from the oven and let the food cool for at least 15 minutes. This way we make sure that we can cut the eggplant into beautiful sections and that the food will not spread on the plate.

  • 350 g penne (or other short pasta)
  • 1 large eggplant (420 g)
  • 1 piece of leek (or a large onion, approx. 100 g)
  • 1 canned diced tomatoes (400 g)
  • 150 g tomato juice (or puree)
  • olive oil
  • 200 g mozzarella
  • 4 tablespoons grated Parmesan cheese
  • 1 teaspoon sugar
  • salt and pepper
  • fresh basil

Prepare a tray (27 & # 21532) and grease it with olive oil. Divide all the ingredients in half because we will make two layers. Place a layer of pasta, tomato juice, eggplant, mozzarella, Parmesan and broken basil by hand. and the second layer of ingredients and put in the preheated oven for 25-30 minutes at 180 ° C.

Serve while hot. They are delicious.

Good job and good appetite!

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Baked eggplant with mozzarella

I don't know about you if you are an eggplant fan, but I would consume them all year round in different combinations. The truth is that we find them all the time but they are not as tasty as they are now. So it's time to take full advantage of their season.

I really like baked vegetable recipes with mozzarella topping. So I thought eggplant would be tasty too. Which is perfectly true.

-3 tablespoons olive oil

I prepared all the ingredients and then I heated the oven to 150C I cut the eggplant into large slices, I put olive oil and a little salt and I put them in the oven until they are browned. Then I turned them on the other side for a few minutes and then took them out. In the meantime, I picked a few sprigs of oregano I cut the tomatoes into thick slices of different shapes to fit the shape of the pot I put slices of eggplant, oregano and garlic Then slices of tomatoes and again eggplant, garlic and oregano, until I filled the bowl. At the end I added mozzarella. It can be sliced ​​or scraped. Then I put the dish in the oven for about half an hour at 150C. If you like browner cheese, you can leave the dish in the oven even longer. I served the eggplant prepared hot and cold. I personally prefer them warm.

Baked eggplant with tomatoes, basil and mozzarella & # 8211 the perfect alternative to pizza

A recipe that satisfies the pizza craving, but without containing white flour. Try the baked eggplant recipe with tomatoes, basil and mozzarella, one of the simplest alternatives to classic pizza.

When cooked on the grill, in the oven or are quickly sautéed, the eggplants turn completely and become very fragrant. In addition, they will absorb all the flavors of the herbs you use, and some spices go great with eggplant.

Now is the time to include them in as many dishes as possible: from eggplant salad with onions, to the Lebanese version with sesame paste or these combinations in the oven only with seasonal ingredients. Next time you want a daisy pizza, try this recipe with eggplant instead of the classic dough, with refined white flour!

Ingredients for eggplant with tomato, basil and mozzarella:

2 chopped tomatoes after removing the seeds and core

Fresh basil leaves

Method of preparation:

Preheat the oven to 190 degrees Celsius.

Sprinkle a little salt over the eggplant slices, then leave for a few minutes to remove excess water.

Place the slices in the oven tray, lined with baking paper, garnish with tomatoes, chopped basil and fresh mozzarella.

Leave in the hot oven until the mozzarella melts and browns.

Method of preparation

Wash the potatoes, put them in a pan to boil.

When they are well penetrated, drain them of water, let them cool for 10-15 minutes.

Peel a squash, grate it and slice it.

Wash the eggplants, cut them into thin slices.

Sprinkle with salt, pepper, add oil, mix.

Heat a non-stick pan or grill, brown the eggplant slices on both sides, then remove them to a plate.

Peel a squash, grate it and squeeze the juice. Add salt, pepper, oregano, peeled and crushed garlic.

Put the cheese and mozzarella on a large grater and mix.

Place a layer of eggplant in a ceramic bowl, grease them with a little tomato sauce.

Put sliced ​​potatoes, then the rest of the tomato sauce.

Put the last layer of eggplant on top.

Sprinkle the cheese mixture with mozzarella everywhere.

Put the pot in the hot oven at 190 degrees.

When a golden crust has formed on top, remove the preparation from the oven.

You can serve it simply, or as a side dish, with a salad, because it is delicious no matter how you eat it.