This baked eggplant dish, enhanced with juicy cherry tomatoes and fresh basil, is the perfect balance of flavors and textures. With tender eggplant, flavorful tomatoes, and a crispy topping of breadcrumbs and Parmigiano, it’s a delicious and healthy option for a meal your whole family will love.
Ingredients:
- 2 eggplants
- Salt
- Olive oil
- 1 clove of garlic, minced
- 1 chili pepper, finely chopped
- Freshly ground black pepper
- 20 cherry tomatoes, halved
- 5-6 basil leaves, chopped
- 4-5 tbsp breadcrumbs
- Grated Parmigiano
- Extra basil leaves for garnish
Directions:
1. Prepare the Eggplants:
- Slice the eggplants into 1/2-inch thick rounds.
- Sprinkle both sides with salt and let them drain for about 15 minutes to remove excess moisture.
- Preheat your oven to 200°C (400°F).
- After 15 minutes, rinse the eggplants and pat them dry with a paper towel.
- Brush both sides of the eggplant slices with olive oil and place them on a baking sheet.
2. Marinate the Eggplants:
- In a small bowl, mix the minced garlic and chili pepper with a bit of olive oil, salt, and freshly ground black pepper.
- Spread the garlic-chili mixture over the eggplant slices and let them marinate for a few minutes.
3. Prepare the Topping:
- In a separate bowl, toss the halved cherry tomatoes with chopped basil leaves, a pinch of salt, and a dash of pepper.
- Use the oil infused with garlic and chili to flavor the eggplant slices.
- Sprinkle breadcrumbs and grated Parmigiano over the eggplant slices.
4. Bake the Eggplants:
- Bake in the preheated oven for about 20-25 minutes, or until the eggplants are tender and the tops are golden brown.
5. Serve:
- Garnish with extra basil leaves before serving.
Serving Suggestions:
- Serve as a main dish with a side of fresh salad or as a side dish to complement grilled meats or fish.
- Pair with a glass of crisp white wine or a light red wine for a perfect meal.
Cooking Tips:
- Be sure to let the eggplant slices drain to remove excess moisture, which helps achieve a better texture when baking.
- Adjust the amount of chili pepper based on your spice preference.
Nutritional Benefits:
- Eggplants are rich in fiber, vitamins, and minerals, making them a great addition to a healthy diet.
- Cherry tomatoes are packed with antioxidants and vitamins A and C.
- Basil leaves offer anti-inflammatory and antibacterial properties.
Dietary Information:
- Gluten-Free: Use gluten-free breadcrumbs to make this recipe gluten-free.
- Dairy-Free: Substitute Parmigiano with a plant-based cheese alternative for a dairy-free version.
Storage:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- To maintain the crispy texture, reheat in the oven before serving.
Why You’ll Love This Recipe:
- It’s a simple yet flavorful dish that’s easy to prepare.
- The combination of fresh ingredients creates a healthy and delicious meal.
- Perfect for both weeknight dinners and special occasions.
Conclusion:
This baked eggplant with cherry tomatoes and basil is a delightful and nutritious dish that blends the freshness of vegetables with a crispy, cheesy topping. It’s easy to make, full of flavor, and sure to become a favorite in your household. Enjoy your meal! Bon appétit!
