This Eggplant and Cheese Bake is a savory and flavorful dish that’s perfect for any meal. The combination of roasted eggplant, mozzarella, cherry tomatoes, and herbs creates a delightful medley of tastes, complemented by the rich and tangy homemade ranch sauce. This dish is both comforting and satisfying, making it a great choice for family dinners or gatherings.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Ingredients
For the Eggplant and Cheese Bake:
- 3 eggs
- 1 tablespoon mayonnaise
- Sea salt, to taste
- Ground black pepper, to taste
- 2 eggplants
- Olive oil, for brushing
- 180g mozzarella cheese, shredded
- 6-8 cherry tomatoes, halved
- Oregano, to taste
- Fresh basil leaves, for garnish
- 200g white bread, cubed
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 150g Tilsiter cheese, shredded
For the Ranch Sauce:
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- Fresh spring onions, finely chopped
- Sea salt, to taste
- 2 cloves garlic, minced
- A bunch of dill, finely chopped
- 1/2 teaspoon ground black pepper
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Eggplant:
- Slice the eggplants into 1/2-inch thick rounds.
- Brush both sides with olive oil and season with sea salt and ground black pepper.
- Place the eggplant slices on a baking sheet and bake for 15-20 minutes, until tender and lightly browned.
- Prepare the Bread Cubes:
- In a bowl, toss the cubed white bread with olive oil, minced garlic, and a pinch of sea salt.
- Spread the bread cubes on a baking sheet and toast in the oven for about 10 minutes, until golden and crisp.
- Assemble the Bake:
- In a large bowl, whisk together the eggs and 1 tablespoon of mayonnaise. Season with sea salt and ground black pepper.
- In a greased baking dish, layer the roasted eggplant slices.
- Sprinkle the shredded mozzarella cheese evenly over the eggplant.
- Distribute the cherry tomato halves over the cheese.
- Sprinkle oregano and add fresh basil leaves.
- Add the toasted bread cubes on top, followed by the shredded Tilsiter cheese.
- Bake:
- Pour the egg mixture evenly over the assembled dish.
- Sprinkle breadcrumbs on top for a crispy finish.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly, and the top is golden brown.
- Prepare the Ranch Sauce:
- In a small bowl, combine the sour cream, mayonnaise, finely chopped spring onions, minced garlic, chopped dill, sea salt, and ground black pepper.
- Mix well until all ingredients are thoroughly combined.
- Serve:
- Let the eggplant and cheese bake cool slightly before serving.
- Drizzle the homemade ranch sauce over the bake or serve on the side as a dipping sauce.
- Garnish with fresh basil leaves and additional cherry tomato halves if desired.
Serving Suggestions
- Serve this eggplant and cheese bake with a side salad or steamed vegetables for a complete meal.
- Pair with a glass of white wine or iced tea for a refreshing combination.
Cooking Tips
- For a smoky flavor, grill the eggplant slices instead of roasting them in the oven.
- Add some red pepper flakes for a spicy kick.
Nutritional Benefits
- Eggplants are low in calories and high in fiber, providing essential nutrients like vitamins and antioxidants.
- Mozzarella cheese is a good source of protein and calcium.
Dietary Information
- This dish contains dairy and eggs.
Storage Tips
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) for about 10 minutes, until warmed through.
Why You’ll Love This Recipe
- The combination of creamy cheeses, savory eggplant, and fresh herbs creates a rich and satisfying dish.
- The homemade ranch sauce adds a tangy and flavorful twist.
- It’s a versatile recipe that can be enjoyed as a main course or a side dish.
Conclusion
Enjoy this Eggplant and Cheese Bake with Ranch Sauce for a delicious and comforting meal that’s sure to impress. The combination of textures and flavors will make it a favorite in your recipe collection
