These baked eggplants with tomatoes are tasty and very quick to make. They are never missing from my fridge: they’re great grilled, fried, or baked. It’s really hard to go wrong with such a versatile vegetable. Today I chose to bake them, achieving a light yet flavorful result, ideal for those who have little time but don’t want to give up flavor.
Come with me as we start cooking. Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Baked Eggplants with Tomatoes
- 1 round eggplant
- 7 oz tomato pulp
- to taste salt
- to taste dried oregano
- to taste breadcrumbs
Tools
- 1 Baking tray
Steps for Baked Eggplants with Tomatoes
Start by preheating the oven to 356°F. Wash and slice the eggplants very thinly, then prepare a tray lined with baking paper. Drizzle some extra virgin olive oil over the tray and sprinkle with breadcrumbs.
Place the first eggplant slices and on top of each, add some tomato puree, with a pinch of salt and oregano.Take the remaining eggplant slices and place them on top of the tomato puree.
Bake at 356°F in static mode for 20 minutes. Once cooked, remove the tray from the oven and stack the eggplants on top of each other to form a tower. Your quick baked eggplants are ready: soft inside and with a crispy surface.
Variations for Baked Eggplants with Tomatoes
If you wish, you can add slices of cheese between the two eggplants.
Storage
You can store the eggplants in the refrigerator for up to 2 days, in an airtight container. When ready to eat, just heat them for a few minutes in the oven or in a nonstick pan to make them crispy again.
