Baked eggplant

Baked eggplant is a go-to recipe when you’re looking for something easy, quick, and incredibly satisfying. There are so many ways to prepare eggplant, but this particular recipe is a true gem. It combines both simplicity and speed. While dishes like eggplant parmesan are undeniably delicious and rich, they can be time-consuming. Baked eggplant, on the other hand, offers a much faster alternative without compromising on flavor. It’s a straightforward method that highlights the best qualities of eggplant, making it one of the most enjoyable and efficient ways to cook this versatile vegetable.

This recipe features a delightful combination of tender eggplant, juicy tomatoes, fresh herbs, and crispy breadcrumbs, all topped with a generous sprinkle of Parmesan cheese. The result is a dish that’s not only flavorful but also comforting, with each ingredient working together harmoniously to create something special.

Should we peel the eggplant?

In this recipe, peeling the eggplant isn’t necessary. In fact, leaving the skin on is crucial because it acts as a natural “shell” that holds the delicious filling together. The skin adds texture and structure, ensuring that the eggplant doesn’t fall apart during baking. Plus, it contributes to the overall presentation of the dish, giving it a rustic, homey appearance.

Why is eggplant bitter?

The bitterness in eggplant comes from the water naturally present inside the vegetable. This bitter taste can sometimes overpower the dish if not dealt with properly. To prevent this, a simple trick is to sprinkle some coarse salt on the cut eggplant and let it rest for a while. The salt draws out the excess moisture, taking the bitterness along with it. After letting it sit for a few minutes, you’ll notice that the eggplant releases some of its water. This step is crucial in ensuring that the final dish has a balanced, pleasant flavor without any unwanted bitterness that might detract from the overall taste.

Do you need to soak the eggplant?

In traditional Italian or French cooking, soaking eggplant isn’t typically necessary. The process of salting the eggplant, as mentioned earlier, usually does the trick in removing any bitterness. However, there are certain recipes, such as those for pickled eggplant, where soaking might be required to achieve the desired texture and flavor. But for a dish like baked eggplant, a simple salting process is more than sufficient to prepare the vegetable for cooking.

How to make baked eggplant

Step one: prepare your eggplant and your herbs

Start by removing the stems from the eggplants, then slice them in half lengthwise.Take a knife and score the flesh of the eggplants with deep, crisscross cuts. This will help the seasonings soak in better.

Rub some coarse salt onto the scored flesh, and let the eggplants rest for 10-15 minutes. This step helps to draw out any bitterness from the eggplants.After they’ve rested, carefully scoop out the flesh using a knife or spoon, but be sure to leave the skin intact. You’ll be filling these later.

Finely chop the thyme, basil, and parsley, and mix them with the breadcrumbs until everything is well combined.

Step two: cooking time

 In a large skillet, heat up one tablespoon of olive oil over medium heat. Add the tomato passata and let it cook for a few minutes until it starts to thicken slightly.Place the eggplants in the skillet, skin side up first, and let them cook for a few minutes. This helps them start to soften.

 Flip the eggplants over so the flesh side is up. Spoon the tomato sauce evenly over the eggplants, making sure each one is well covered.Season them with a bit of salt, pepper, and chili flakes to add some heat and flavor.

Step three: oven and topping

Generously sprinkle the breadcrumb and herb mixture over the eggplants, making sure to cover the tomato sauce.Transfer the eggplants to a high-sided baking dish, placing them skin side down. This keeps all the delicious toppings in place.

Finish by sprinkling plenty of grated Parmesan on top, and add a few fresh basil leaves for extra flavor.Drizzle a little olive oil over everything, then bake the eggplants in a preheated oven at 200°C/395°F for about 20 minutes, until they’re golden and bubbly.

 Serve the eggplants hot, and enjoy this simple yet flavorful dish!

Tips and Tricks

– Once you’ve cut the eggplant, be sure to sprinkle it with coarse salt and let it rest for about 10-15 minutes. This step helps to remove the bitterness and also improves the texture of the eggplant when it bakes, making it more tender and flavorful.

– If you’re a fan of gooey, melty cheese, consider adding some cubed mozzarella or scamorza along with the Parmesan. This will give the dish an extra layer of creaminess and richness that pairs beautifully with the other ingredients.

– To enhance the flavor of the tomato sauce, you can add finely chopped onions and a couple of garlic cloves. These additions will give the sauce a deeper, more complex taste that complements the eggplant perfectly.

• Always opt for fresh herbs when preparing this dish. While dried or frozen herbs can be convenient, they don’t offer the same vibrant flavor and aroma as fresh ones. Fresh herbs like basil, oregano, or parsley will elevate the dish, giving it a lively, aromatic quality that makes a big difference in the final result.

How to store baked eggplant

To store baked eggplant and maintain its flavor and texture, allow it to cool completely before placing it in an airtight container. If you plan to consume it within a few days, refrigerate the container; properly stored, baked eggplant can last for about 3 to 5 days in the fridge. When ready to enjoy, simply thaw in the refrigerator overnight and reheat in the oven or microwave.