Eggplant baked with cheese, basil and pine nuts
4 servings
30 minutes
This recipe, inspired by traditional Italian cuisine, is a harmonious blend of tender baked eggplants, aromatic herbs, and rich cheesy notes. Golden-brown fried eggplants soak up the flavors of tomato sauce, oregano, and basil, creating a vibrant Mediterranean accent. The addition of two types of cheese – stretchy mozzarella and tangy parmesan – gives the dish richness and creaminess, while pine nuts add a crunchy texture and a hint of nutty sweetness. This dish is perfect as a standalone appetizer or side to meat, pairs wonderfully with a glass of white wine, and can be a worthy centerpiece for any dinner. Easy to prepare yet exquisite in taste – a true celebration for lovers of Italian gastronomy.
1
Peel the eggplants, slice them into rounds, lightly coat in flour, and fry in olive oil. Place the eggplants on a paper towel to drain excess oil, then season with salt and pepper.
- Eggplant: 3 pieces
- Wheat flour: 2 tablespoons
- Olive oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Fry chopped onion in olive oil.
- Onion: 1 head
- Olive oil: 2 tablespoons
3
Layer the eggplants with tomato sauce, oregano, basil, onion, and cheese. Bake in a preheated oven at 160 degrees for 30 minutes.
- Eggplant: 3 pieces
- Tomato sauce: 3 tablespoons
- Oregano: to taste
- Basil: to taste
- Onion: 1 head
- Mozzarella cheese: 200 g
4
Sprinkle the finished dish with grated parmesan and pine nuts.
- Parmesan (Parmigiano Reggiano): 30 g
- Pine nuts: 50 g
