Cheesy Baked Eggplant
You know that feeling when you have guests coming over for dinner and you want to make something yummy and impressive? This cheesy baked eggplant is the right choice for that, perfect for your guests or even if you just want to spoil yourself. Pairing it with your favorite wine truly makes it a comforting and warming dish.
Recipe for 2 mini round cocotte, 8 oz.
Ingredients:
8 slices of eggplant
3 cups Campari tomatoes, quartered
3 tbsp. water
¼ cup fresh basil leaves
2 tbsp. olive oil
Salt and black pepper, to taste
¼ cup vegetable broth
1 tsp. red pepper flakes
2 tsp. dried oregano
2 garlic cloves, minced
8 slices of mozzarella (round shape or shredded)
Oil spray or unsalted butter for cooking the eggplant
Instructions:
Place the eggplant slices on parchment paper and sprinkle with coarse salt. Let sit for 30-45 minutes to draw out moisture.
Meanwhile, start preparing the tomato sauce. In a medium saucepan over medium heat, warm the olive oil and sauté the garlic for 30-60 seconds.
Add the quartered tomatoes, increase the heat slightly, and stir. Season with salt, black pepper, red pepper flakes, and dried oregano. Add vegetable broth and mix well.
Cook until the tomatoes are soft and most of the liquid has evaporated. Allow the mixture to cool slightly.
In a blender, puree the cooked tomatoes with water and fresh basil until smooth. Adjust seasoning if necessary. Set aside.
Pat the eggplant slices dry with a paper towel.
Heat a skillet over medium heat and lightly coat with oil spray or butter. Cook the eggplant slices on each side for about 1 minute or until golden brown and soft.
Preheat the oven to 400°F (205°C).
In each cocotte, layer the sauce, eggplant, and mozzarella. Repeat until the cocotte is full.
Bake for 10-15 minutes or until the cheese is fully melted.
Enjoy!