Baked Eggplant Recipes
Imagine a simple dinner turning into a memorable moment. The kitchen fills with warm, savory steam. A forkful brings comfort and surprise at once. This is what I aim for your meals: reliable, soulful dishes centered around one humble vegetable.
This guide will teach you to make three baked eggplant recipes. You'll learn to make Eggplant Parmesan, Italian-style Rollatini, and a Middle Eastern tahini-and-tomato bake with ease.
You'll discover practical techniques like slicing, salting, draining, layering, and baking. You'll also get tips on choosing ingredients, making substitutions, and solving common problems. These tips will help your cheesy eggplant recipe or baked melongene recipes turn out perfectly every time.
This collection is for home cooks in the United States who want delicious vegetarian mains and sides. It's perfect for those who need gluten-free, low-carb, or meat-added options. Follow this eggplant how-to for clear steps and honest tricks to make eggplant classics shine on any day.
Key Takeaways
- Learn three baked eggplant recipes: Eggplant Parmesan, Rollatini, and a tahini-tomato bake.
- Master core techniques like slicing, salting, and draining for better texture.
- Find ingredient swaps to make recipes gluten-free, low-carb, or meat-inclusive.
- Save time with make-ahead tips and troubleshooting to avoid sogginess or bitterness.
- Use these eggplant classics as templates to customize flavor and presentation.
Why You’ll Love These Baked Eggplant Recipes
Eggplant adds flavor and nutrition to meals. It's great for simple dinners or fancy dishes. It's perfect for those who eat vegetarian or love Mediterranean food.
Health benefits of eggplant
Eggplant is full of fiber, potassium, B vitamins, and antioxidants. Fiber helps with digestion and keeps you full. Antioxidants protect cells from damage.
Choosing baked eggplant recipes is a smart choice for healthy meals. They are low in calories but still filling. Pairing eggplant with legumes, grains, or lean proteins makes meals balanced.
Flavor profile and textures when baked
Raw eggplant tastes mild and slightly bitter. But baking changes it. It becomes creamy and absorbs flavors, making dishes more tasty.
Expect soft slices in eggplant Parmesan, tender shells for rollatini, and meaty cubes for Middle Eastern dishes. Cheesy eggplant recipes offer a golden crust and a soft inside.
How baking transforms bitter eggplant into savory dishes
Baking tames eggplant's bitterness. Salting removes moisture and bitter compounds. High heat and oil enhance flavors.
- Salt slices 20–30 minutes for large eggplants; skip for small ones.
- Pat dry before oiling to avoid sogginess.
- Roast or bake at moderate heat for browned edges and a soft inside.
Follow these tips for a savory eggplant dish. Try cheesy or baked melongene recipes for texture and nutrition.
Love simple Vegan Eggplant Lasagna?try my Roasted eggplant recipes
baked eggplant recipe
Trying a baked eggplant recipe is easy. First, prepare the eggplant. Then, reduce moisture or bitterness. Season it, place it in a dish with sauce or cheese, and bake until it's tender and brown.
Quick overview of what a baked eggplant recipe entails
You can cut eggplant in slices, cubes, or halves. Salting or resting it helps reduce water and bitterness. For casseroles, layer it with tomato and cheese. For sheet-pan recipes, toss it with oil and spices and roast until caramelized.
Choosing the right eggplant for baking
Globe eggplants are great for thick slices in casseroles. Italian or piccolo types are better for thinner slices. Japanese and Chinese eggplants are perfect for quick baking or broiling. Graffiti or striped eggplants add color to your dish.
Look for firm flesh, shiny skin, and a heavy feel. Smaller eggplants are less bitter and might not need salting. Press the skin; it should spring back.
Essential pantry staples and equipment
Keep olive oil, canned San Marzano tomatoes, ricotta, mozzarella, and Parmesan on hand. Also, have breadcrumbs, garlic, fresh herbs, tahini, lemon, za’atar, and cumin for various recipes.
| Staples | Role in recipes | Swap ideas |
|---|---|---|
| Olive oil | Promotes browning, flavor carrier | Avocado oil for higher smoke point |
| San Marzano tomatoes | Base for sauces in layered dishes | Crushed heirloom tomatoes or passata |
| Ricotta, mozzarella, Parmesan | Creaminess, stretch, and umami for cheesy eggplant recipe essentials | Labneh, burrata, or vegan cheeses |
| Breadcrumbs / panko | Crisp topping and texture | Crushed cornflakes or gluten-free crumbs |
| Herbs & spices | Brighten and balance richness | Fresh basil, za’atar blends, or dried oregano |
| Equipment | Why it matters | Alternatives |
| 9x13 or deep baking dish | Ideal for layers and even heat | Cast iron skillet for single-layer bakes |
| Rimmed baking sheet + wire rack | Drains moisture for crisper surfaces | Cooling rack over sheet pan |
| Sharp chef’s knife / mandoline | Consistent slices for even cooking | Chef’s knife if mandoline not available |
| Oven thermometer & foil | Accurate temps and controlled browning | Probe thermometer and parchment |
Knowing how to bake eggplant starts with choosing the right ingredients and tools. Match the eggplant variety and cut to your method. Set the oven to the right temperature and have cheesy eggplant recipe essentials ready for great results.
Classic Eggplant Parmesan: Ingredients and Prep Tips
Creating a reliable eggplant parmesan starts with quality ingredients and clear steps. Use well-drained eggplant slices and a thick tomato sauce. This method works for both baked and cheesy recipes.
Ingredient breakdown and substitutions
The key ingredients are sliced eggplant, tomato sauce, fresh basil, ricotta, mozzarella, Parmesan, eggs, breadcrumbs, olive oil, garlic, salt, and pepper.
For gluten-free, use gluten-free breadcrumbs. Swap almond flour for a low-carb crust. Replace ricotta with Greek yogurt for a tangy twist. Choose plant-based cheeses for a vegan version. These changes keep the dish flavorful and textured.
How to slice, salt, and drain eggplant for best results
Cut eggplant into 1/4–1/2-inch rounds for even cooking. Thinner slices cook faster and take less oil.
To reduce bitterness and moisture, sprinkle coarse kosher salt on both sides. Let it sit for 20–30 minutes. Then, rinse and pat dry before breading or roasting. Modern, small globe eggplants may need less salting, depending on taste and size.
Choosing cheeses and tomato sauce for optimal flavor
Use a mix of low-moisture mozzarella and freshly grated Parmesan. This blend enhances flavor and browning without extra moisture.
For sauce, choose strained canned tomatoes or a simmered marinara. Add garlic, onion, oregano, and basil for flavor. A chunkier sauce adds texture. Reduce watery sauce until it's thick to prevent soggy layers.
| Component | Recommended | Substitution |
|---|---|---|
| Eggplant | Globe or Italian variety, 1/4–1/2" slices | Baby eggplants for faster cooking |
| Tomato sauce | San Marzano canned or reduced marinara | Chunky crushed tomatoes, simmered to thicken |
| Cheese | Low-moisture mozzarella + grated Parmesan | Plant-based mozzarella and nutritional yeast |
| Breading | Breadcrumbs or flour with egg wash | Gluten-free breadcrumbs or almond flour |
| Binder | Egg or milk for dredging | Greek yogurt or aquafaba for vegan option |
| Seasoning | Garlic, basil, oregano, salt, pepper | Za'atar or smoked paprika for variation |
How to Assemble and Bake Eggplant Parmesan
Start by coating your baking dish with a thin layer of sauce. This prevents sticking and anchors the first layer. Make sure to have even layers for even cooking.
Press down each layer lightly. This helps the casserole cook evenly and prevents soggy spots.
Layering technique for even baking
Begin with a thin layer of sauce. Then, place eggplant slices in a single layer. Add a spoonful of sauce, a sprinkle of mozzarella, Parmesan, and herbs.
Repeat this process, keeping each layer even. For a 9x13 pan, aim for three layers for the best balance.
Baking times and temperature adjustments
Preheat your oven to 375°F to 400°F. Bake covered for 20–35 minutes to heat through. Then, uncover for 10–15 minutes to brown the top.
Check if the eggplant is fork-tender before finishing. If it's dense, lower the oven temperature and extend the time. Use a thermometer or fork to check doneness.
How to achieve a golden, cheesy crust without sogginess
Start by reducing moisture. Sear or pre-roast eggplant slices, or use thinly salted and drained rounds. Choose low-moisture mozzarella and a thicker tomato sauce.
Before baking, mix panko with Parmesan and sprinkle on top. Finish under the broiler for 2–3 minutes to brown the crust. This method ensures a crispy top without a soggy base.
| Step | Purpose | Quick Tip |
|---|---|---|
| Thin sauce base | Prevents sticking and controls moisture | Spread with a spoon to form an even film |
| Alternate layers | Ensures even cooking and balanced flavor | Eggplant, sauce, cheese, herbs; repeat evenly |
| Press layers | Compacts casserole for uniform baking | Press gently with spatula after each layer |
| Covered then uncovered baking | Heats through, then browns top | Cover for most of the bake, uncover last 10–15 min |
| Temp adjustments | Prevents overbrowning or undercooking | Lower temp, longer time for dense dishes; -25°F for convection |
| Moisture control | Avoids soggy texture | Pre-roast or sear eggplant; use reduced-water sauce |
| Final crisping | Creates golden, cheesy finish | Panko + Parmesan on top; 2–3 min under broiler |
These tips work for all eggplant parmesan variations. Use them for classic recipes, other melongene recipes, or a cheesy eggplant dish for comfort.
Italian-Style Baked Eggplant Rollatini: Ingredients and Filling Ideas
Begin with thin, even eggplant slices for quick cooking. Grill or roast them lightly to soften. Then, place a shallow layer of tomato sauce in the dish to prevent sticking and add flavor.
Ricotta and herb filling
Mix whole-milk ricotta with Parmesan, basil, parsley, an egg, garlic, lemon zest, salt, and black pepper. Add a pinch of nutmeg for warmth. For extra nutrition, include squeezed spinach or roasted red pepper purée. This makes a creamy filling for your eggplant dish.
Vegetarian and meat variations
For a vegetarian option, add mushrooms or sautéed spinach to the ricotta mix. For meat lovers, mix in cooked Italian sausage, ground beef, or prosciutto. You can also spread Bolognese sauce under the rolls for more flavor. Use part-skim ricotta or cottage cheese for a lighter version.
Rolling and securing the rolls
Cut eggplant lengthwise about 1/8–1/4 inch thick. Use a mandoline for even slices. Place 1–2 tablespoons of filling at the narrow end, roll, and place seam-side down. Roll them close together for support. If a roll is loose, use a toothpick to hold it in place. Top with sauce and cheese before baking.
For a nice presentation, serve the rolls over sauce with olive oil and basil. These tips work for many eggplant recipes, ensuring a delicious dish every time.
Technique Guide for Baked Melongene Recipes
Learning the right technique can make your baked melongene recipes unforgettable. Melongene is an old term for eggplant found in Caribbean and British texts.
Roasting is great for a smoky flavor. High heat chars the skin, making the flesh tender and sweet. You can roast whole, halved, or in slabs for dips.
Covered baking is best for structured dishes. It uses moderate heat to keep the flesh tender and in shape. This method is perfect for layered casseroles like Parmesan or rollatini.
What “melongene” means and regional uses
Melongene is another name for eggplant in Caribbean and old British texts. It's used in Mediterranean moussaka, Middle Eastern baba ghanoush, and Caribbean stews.
In the Mediterranean, eggplant is layered with béchamel and tomato in moussaka. In the Middle East, it's roasted for a silky dip. In Caribbean kitchens, it's simmered with peppers and spices.
Roasting versus baking for deeper flavor
Roasting at 450°F or with an open flame adds smoky flavor. It's perfect for dips and purees. You get charred skins and juices that enhance taste.
Baking at moderate temperatures ensures even cooking and texture. It's ideal for recipes where slices need to stack or roll, like a classic eggplant dish.
| Method | Temp/Approach | Best for | Result |
|---|---|---|---|
| Roasting | High heat, 450°F or broil | Baba ghanoush, charred bakes | Smoky, concentrated, soft interior |
| Grilling | Direct flame, medium-high | Salads, smoky slices | Distinct grill marks, firm edges |
| Covered baking | Moderate oven, 350–375°F | Parmesan, rollatini, layered casseroles | Evenly cooked, holds shape |
Seasoning blends that complement melongene
Mediterranean blends with oregano, thyme, basil, and garlic are great with tomato dishes. They're perfect for an Italian-style baked eggplant recipe.
Middle Eastern flavors include cumin, coriander, sumac, za’atar, and smoked paprika. Add lemon or pomegranate molasses for a bright touch.
North African flavors like harissa or ras el hanout add warmth. Tahini or roasted nut pastes add creaminess to cheesy eggplant recipes.
Acid is key to balancing flavors. Use lemon juice, vinegar, or tomato to cut richness and enhance herbs. Season with salt carefully and taste often to master melongene.
Middle Eastern-Inspired Baked Eggplant with Tahini and Tomato
Transform simple eggplant into a vibrant, savory dish inspired by the Levant. Roast or bake halved eggplant or thick slices until tender and lightly charred. Use tahini, fresh or canned tomatoes, garlic, lemon, olive oil, parsley, and warm spices to build layers of flavor that stay bright and balanced.
Core ingredients and spice suggestions
Start with firm globe or Japanese eggplant for predictable texture. Drizzle with olive oil, salt, and cracked pepper before roasting. For spices, reach for cumin and smoked paprika to add warmth. Sumac and za’atar bring citrusy, herbal notes that pair well with the sesame in tahini.
For a creamy finish, keep plain yogurt on hand to thin tahini if you prefer a tangier pour. Garlic, lemon juice, and a splash of water will make a smooth tahini sauce that will not overpower the roasted flesh.
Layering tahini and tomato for balance
Choose one of two reliable methods. Option one: top roasted eggplant with a bright tomato-garlic sauce, then drizzle a lemon-tahini sauce just before serving. Option two: bake eggplant in a shallow bed of tomatoes and finish with tahini mixed to a pourable consistency.
Taste as you go. Thin tahini with warm water and lemon to avoid overwhelming richness. Aim for a balance of acidity, salt, and sesame so the tahini eggplant feels lifted rather than heavy.
Serving suggestions and complementary sides
Serve this dish as a main with warm pita or basmati rice, or include it on a mezze board alongside hummus, tabbouleh, and olives. Garnish with chopped parsley, toasted pine nuts, and a sprinkle of sumac for color and crunch.
Consider pairing with a crisp Sauvignon Blanc or a light Pinot Noir. Non-alcoholic options like mint tea or sparkling water with lemon keep the palate fresh. For those seeking cheesy eggplant recipe alternatives, offer grilled halloumi or a dollop of labneh so diners can choose a richer option.
| Component | Use | Why it works |
|---|---|---|
| Eggplant (halves or thick slices) | Roast or bake until tender | Concentrates savory flavor and provides a meaty base |
| Tahini | Thin with lemon and warm water or yogurt | Adds nutty creaminess without dairy; versatile for sauces |
| Tomatoes (fresh or canned) | Use as bed or topping | Brightens the dish and balances tahini richness |
| Spices (cumin, smoked paprika, sumac, za’atar) | Season eggplant and sauces | Provide warmth, citrusy lift, and regional authenticity |
| Garnishes (parsley, pine nuts, olives) | Finish and serve | Add texture, freshness, and salty contrast |
| Sides | Pita, basmati rice, mezze items | Transform a single baked eggplant recipe into a shareable meal |
| Pairings | Sauvignon Blanc, Pinot Noir, mint tea | Complement the dish without masking delicate flavors |
Cheesy Eggplant Recipe Variations and Serving Ideas
One baked eggplant recipe can become many dishes with simple changes. Try different crusts, cheeses, and presentation styles. This way, you can keep the flavor while adjusting to dietary needs. Here are some practical variations and serving tips for tonight.
Low-carb and gluten-free alternatives
For a low-carb eggplant crust, use crushed pork rinds or almond flour instead of breadcrumbs. This keeps the outside crispy. You can also roast the slices without breading for a lighter option.
For guests with celiac disease, use certified gluten-free breadcrumbs. For dairy-free options, Miyoko’s offers great alternatives. You can also make cashew ricotta by blending soaked cashews, lemon, and nutritional yeast for a creamy filling.
How to use different cheeses
Moist, mild mozzarella is key for a stretchy texture in rollatini and layered bakes. Low-moisture mozzarella prevents sogginess. Add grated Parmesan or Pecorino for a salty kick.
Halloumi is great for grilling or pan-searing, adding a firm texture. Mix mozzarella, Parmesan, and halloumi for a balanced flavor in any cheesy eggplant recipe.
Plating and wine or salad pairings
For a clean look, wipe the baking dish edges. Top with fresh basil, microgreens, or lemon zest to enhance flavors. A sprinkle of flaky sea salt adds a nice touch.
Tomato-based bakes go well with medium-bodied Chianti or Sangiovese. Lighter bakes or tahini-based recipes pair with crisp Pinot Grigio. Serve with simple sides like arugula, fennel and orange salad, or roasted Brussels sprouts for contrast.
| Variation | Best Cheese | Diet Tip | Suggested Pairing |
|---|---|---|---|
| Classic layered bake | Mozzarella + Parmesan | Use low-moisture mozzarella to reduce water | Chianti, arugula salad |
| Low-carb crusted slices | Mozzarella or dairy-free alternative | Crushed pork rinds or almond flour | Sangiovese, roasted Brussels sprouts |
| Vegan cashew ricotta roll | Miyoko’s or cashew ricotta | Use gluten-free breadcrumbs or skip coating | Pinot Grigio, fennel and orange salad |
| Grilled halloumi stack | Halloumi + shaved Parmesan | Keep salt light if serving with cured meats | Light red, simple green salad |
| Middle Eastern inspired bake | Optional labneh or dairy-free yogurt | Use tahini layer instead of heavy cream | Pinot Grigio, lemony arugula |
Common Troubleshooting and Time-Saving Tips
Small tweaks can make a big difference in cooking baked eggplant recipes. Use simple fixes to avoid bland or soggy results. Save time with smart prepping and easy shortcuts that keep homemade flavor.
How to avoid watery or bitter eggplant
Choose firm, shiny eggplants with smooth skin and no soft spots. Larger varieties benefit from salting. Slice, sprinkle coarse salt, rest 20–30 minutes, then pat dry to draw out bitterness and moisture.
Pre-roast or lightly sear slices to evaporate water and encourage caramelization. Avoid overcrowding pans because steam traps moisture and prevents browning. Use thicker sauces or reduce canned tomatoes until thick before assembling to cut excess liquid.
Make-ahead tips and reheating without losing texture
Prepare components ahead of time: make sauce, roast eggplant, or assemble an unbaked casserole up to 24 hours before baking. Store tightly covered in the fridge to keep layers intact.
Reheat covered at 350°F until warm to avoid drying. Finish uncovered or under the broiler for a minute or two to re-crisp the top. For individual portions, reheat in an oven or air fryer rather than the microwave to preserve texture in your cheesy eggplant recipe.
Shortcuts that still deliver homemade flavor
Use sheet-pan methods to roast many slices at once for faster prep in baked melongene recipes. Choose high-quality jarred marinara, such as Rao’s or Mutti, to save sauce time without sacrificing taste.
Keep store-bought ricotta and pre-shredded cheeses on hand for quick assembly. Skip breading when you’re short on time by baking slices on parchment-lined sheets; they crisp nicely and cut steps. Use the broiler briefly to brown toppings and mimic that melty finish of a classic cheesy eggplant recipe.
Conclusion
You've learned how to pick the right eggplants and the basic steps to cook them. You know about salting to cut bitterness, slicing for even cooking, and roasting or baking for texture. The three classic eggplant dishes—Eggplant Parmesan, Italian rollatini, and a Middle Eastern tahini-tomato bake—show how simple steps can lead to delicious results.
Now, try different fillings, cheeses, and seasonings to match your diet and taste. You can use mozzarella and parmesan for a cheesy dish, swap ricotta for halloumi, or add ground lamb or turkey for more flavor. Use the tips to avoid sogginess and bitterness, and make recipes gluten-free or low-carb without losing taste.
Save this guide and mark your favorite baked eggplant recipe for future meals. Share your creations on social media and note what worked best. Baking eggplant is easy, and with practice, you'll get better at making different recipes. Keep trying new things, and these eggplant classics will become your go-to dishes.
FAQ
What three baked eggplant recipes will I learn from this guide?
You'll learn how to make Eggplant Parmesan, Italian-style Eggplant Rollatini, and a Middle Eastern dish with tahini and tomato. The guide will teach you how to slice, salt, and drain eggplant. It also covers layering, baking, and choosing ingredients. You'll get tips on troubleshooting and making dishes ahead of time.
Do I have to salt eggplant before baking?
Not always. Salting helps remove moisture and bitterness from larger eggplants. Smaller eggplants might not need salting. If you do salt, rinse and dry the eggplant to remove excess salt.
Which eggplant variety is best for which recipe?
Globe eggplants are great for thick slices and layered dishes like Eggplant Parmesan. Italian or piccolo eggplants are best for thin slices and rollatini. Japanese or Chinese eggplants are good for delicate dishes. Graffiti/striped eggplants add a nice look. Choose firm, shiny eggplants with a good weight.
How do I avoid soggy eggplant casseroles?
Use less water in your sauces. Pre-roast or sear eggplant slices to remove moisture. Avoid over-saucing and use low-moisture mozzarella. Give layers room to compact without trapping liquid. Sprinkle panko with Parmesan on top for crispiness. Finish under the broiler to brown.
What are easy gluten-free or low-carb swaps for cheesy eggplant recipes?
Use almond flour or crushed pork rinds for a low-carb crust. Choose gluten-free panko or breadcrumbs. Or, skip breading and roast slices with oil. For dairy-free, use plant-based cheeses like Miyoko’s or cashew ricotta. Greek yogurt can replace ricotta for a tangy, lower-fat filling.
How should I assemble Eggplant Parmesan for even baking?
Start with a thin layer of sauce to prevent sticking. Alternate eggplant slices, sauce, cheese, and herbs. Keep layers even and avoid over-saucing. In a 9x13 pan, three layers work well. Cover for most of the bake, then uncover to brown the top.
What temperature and time work best for baking eggplant dishes?
Most eggplant recipes roast well between 375°F and 425°F. A typical casserole bakes 30–45 minutes—covered initially, uncovered at the end. Lower temps with longer time suit denser bakes. Convection ovens usually need about 25°F lower or shorter time. Check for fork-tender eggplant.
How do I make a flavorful ricotta filling for Rollatini?
Mix whole-milk ricotta with grated Parmesan, chopped basil and parsley, lemon zest, minced garlic, salt, pepper, and an egg for binding. Optionally add spinach, roasted red pepper purée, or a pinch of nutmeg. Blend until smooth for easy rolling.
What is “melongene” and how is it used in recipes?
Melongene is an older term for eggplant, used in Mediterranean and Caribbean cooking. It's found in Mediterranean moussaka, Middle Eastern bakes like baba ghanoush, and Caribbean stews. The term shows eggplant's cultural versatility across cuisines.
Should I roast or bake eggplant for Middle Eastern–style dishes?
For smoky flavors, roast or broil eggplant at 450°F or over an open flame. For uniform tenderness, moderate covered baking works best. Choose based on the flavor and texture you want.
How do I balance tahini and tomato in a Middle Eastern-inspired bake?
Bake eggplant on a tomato bed and finish with a lemon-thinned tahini drizzle. Or, top roasted eggplant with tomato-garlic sauce and add a tahini-yogurt sauce. Thin tahini with warm water and lemon to avoid richness. Taste for acidity and salt before serving.
Can I make these eggplant dishes ahead of time and reheat without losing texture?
Yes. Prepare components like sauce, roasted eggplant, or an unbaked casserole up to 24 hours in advance. Reheat covered at 350°F until warmed through. Then, uncover or broil briefly to crisp the top. Reheating in an oven or air fryer preserves texture better than a microwave.
What pantry staples and equipment should I have on hand?
Keep olive oil, canned San Marzano or crushed tomatoes, ricotta, shredded mozzarella, grated Parmesan, breadcrumbs or gluten-free alternatives, garlic, fresh herbs, tahini, lemon, and spices like za’atar and cumin. You'll need a rimmed baking sheet, a 9x13 or deep baking dish, a wire rack, a sharp knife, a mandoline (optional), mixing bowls, a silicone brush, aluminum foil, and an oven thermometer.
Which cheeses work best across these baked eggplant recipes?
Low-moisture mozzarella melts well for Parmesan and rollatini. Grated Parmesan or Pecorino Romano add salty umami. Halloumi can be grilled for a firm texture in layered dishes. Combining mozzarella for melt and Parmesan for flavor gives the best balance.
What quick shortcuts deliver big flavor when you’re short on time?
Roast slices on sheet pans to speed cooking. Use high-quality jarred marinara like Rao’s or Mutti. Buy pre-shredded cheeses or store-bought ricotta. Finish with the broiler to brown. You can also roast eggplant slices brushed with oil for a fast, “naked” approach.
How should I plate and serve these baked eggplant dishes?
Wipe pan edges for clean presentation. Garnish with fresh basil, parsley, or lemon zest. Add toasted pine nuts or a sprinkle of sumac for Middle Eastern bakes. Pair tomato-based dishes with Chianti or Sangiovese. Tahini-based dishes go well with crisp whites like Pinot Grigio or non-alcoholic mint tea. Serve with warm pita, rice, or a bright green salad.
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