A rich and flavorful main dish, the baked cheesy eggplants are very easy to prepare and delicious. Perfect as a main course if served with a good slice of bread, they are delightful both hot, with the melting cheese, and cold. Fragrant with basil, they are prepared quickly and are super tasty, enriched with the string cheese you prefer.
Let’s get to work and prepare the baked cheesy eggplants together.
If you love eggplant recipes, here’s some delicious ideas for you.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for preparing baked cheesy eggplants
- 4 eggplants
- 1 head of garlic
- 8 tablespoons extra virgin olive oil
- to taste salt and pepper
- 1 smoked scamorza cheese
- 2 tablespoons breadcrumbs
- A few leaves basil
- to taste Pecorino or Parmesan cheese
Tools
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- Baking Tray
Steps for preparing baked cheesy eggplants
First, cut the eggplants in half. Score the flesh, creating diamond shapes, without slicing through the skin. In a bowl, mix oil, salt, and pepper. Season the eggplants after placing them on a baking tray lined with parchment paper. Add the whole garlic head. Bake at 392°F until they become golden.
Dice the scamorza cheese. Put it in a bowl. Scoop out the eggplants, setting aside the skins, and mix the flesh with the scamorza. Squeeze the garlic to obtain a smooth paste. Add it to the mixture. Also, add breadcrumbs, basil, and adjust with salt and pepper.
Fill the eggplants with the mixture and return to the oven at 356°F for about ten minutes, just enough time to melt the cheese.
Storage
You can store the stuffed eggplants in the fridge for two or three days.
FAQ
What cheese can I use instead of scamorza?
Any string cheese like Asiago, fontina, mozzarella, provola, whatever you prefer.
What if I don’t have fresh basil?
Use the aromatic herb you prefer, fresh, frozen, or dried.
