Baked Eggplant with Cheese and Tomato Sauce


  • 3 eggplants
  • 2 tomatoes
  • 1 onion
  • 70gr tomato paste
  • 2 Tbsp balsamic cream
  • pepper
  • oregano
  • 400gr grated yellow cheeses 
  • breadcrumbs
  • olive oil

adapted from Food for thought


Cut eggplants into slices, brush them with olive oil, place them in a pan with parchment paper and bake them until become soft and have a nice brown colour.

Put tomatoes and onion in a food processor and grind until smooth.
Add tomatoes, onion, tomato paste, balsamic cream, pepper, oregano and 3-4 Tbsp olive oil in a saucepan and simmer until sauce thickens.

Brush with olive oil two small dishes and sprinkle with bread crumbs.
Arrange one or two layers of eggplant on the bottom of the dish. Cover with tomato sauce, then with cheeses. 

Repeat the eggplant layer, tomato sauce and top with the rest of the cheese. 

Bake in a preheated oven at 200C  for 20-25 minutes until cheese melts.

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