Recipe for: Eggplants baked with cheese and tomato sauce - photo 1
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Recipe for: Eggplants baked with cheese and tomato sauce

Pikantne Vegetarian Dishes Main Dishes Regional Cuisine of Poland 45 min Medium 4 wyświetleń ~26.87 PLN * - (0)
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Description

Delicate slices of eggplant baked in layers with homemade tomato sauce and two types of cheese — mozzarella for a stretchy texture and yellow cheese for a crispy, golden crust. The dish combines Mediterranean character (olive oil, basil) with the simplicity of seasonal Polish vegetables. Perfect as a hearty vegetarian main course served with dark bread, buckwheat, or a salad of young leaves. Visually, it is a golden-brown delight with red sauce and a green accent of basil — a contrast of colors and textures: soft eggplant, juicy sauce, and stretchy cheese. The recipe includes tips for beginners: how to get rid of the bitterness of eggplant, how to achieve a thick sauce, and how to bake the layers so that the whole dish is juicy but not soggy.

Ingredients Used

Ingredients (13)

Servings:
4
  • Eggplant 2.3 szt. (~800 g)
  • Mozzarella 200 g
  • Cheese 100 g
  • Tomato 2.5 szt. (~300 g)
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Olive oil 30 ml
  • Breadcrumbs 30 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • Basil 10 g
  • ✨ Opcjonalne
  • Asparagus 200 g
  • 18% cream 60 ml
💰 Szacowany koszt dania: ~26.87 PLN (6.72 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Wash the eggplants under running water, then dry them. Cut off the ends. Slice them into pieces about 1 cm thick — try to make all the slices of similar thickness so they bake evenly.

Ingredients: Eggplant
Use a large cutting board and a sharp kitchen knife. Uneven slices will cause the thinner parts to burn while the thicker ones remain raw.
2

Arrange the eggplant slices on a large plate or countertop in a single layer. Generously sprinkle salt on one side (use 2-3 g of salt for all the slices) and let them sit for 20 minutes — the salt will draw out excess water and bitterness. After 20 minutes, you will see moist droplets on the surface; dry the slices with a paper towel and lightly rinse if they are very salty, then dry again.

Ingredients: Eggplant, Salt
For draining, use paper towels or a clean cloth. Do not skip this step — it prevents the casserole from becoming soggy.

Sauce

3

Heat a pan over medium heat. Pour in the oil (30 g). Add the diced onion (150 g) and sauté for 4-5 minutes until it becomes translucent and soft (it should be semi-transparent). Add the minced garlic (15 g) and sauté for another minute until it releases its aroma — do not let it brown. Add the chopped tomatoes (300 g), 1/3 teaspoon of salt (about 1 g from the total) and pepper (2 g) and simmer for 8-10 minutes until the excess water evaporates and the sauce thickens. Finally, add the chopped basil (some of the leaves) and optionally 60 g of cream, if using — this will indicate a creamy consistency.

Ingredients: Olive oil, Onion, Garlic, Tomato, Salt, Black pepper, Basil, 18% cream
Use a pan with a diameter of 24-28 cm with a thick bottom; the sauce is ready when a spoon leaves a visible mark on the bottom of the pan (it doesn't immediately run off). If the tomatoes are sour, add a little sugar (optional).

Preparation of toppings (optional)

4

If you are adding asparagus (optional), trim the tough ends (snap them at the natural breaking point) and cut into pieces 3-4 cm long. Blanch in salted boiling water for 2-3 minutes until they are bright green and slightly tender, then immediately transfer to a bowl of cold water (cooling stops the cooking process). Drain.

Ingredients: asparagus, Salt
Use a pot with plenty of boiling water and a strainer. If you skip blanching, the asparagus may be too tough after baking.

Baking — pre-baking the eggplant

5

Preheat the oven to 200°C (top-bottom). Line a baking tray with parchment paper. Lightly brush each slice of eggplant with olive oil (use a brush or spoon) on both sides. Arrange the slices in a single layer and place in the oven for 10-12 minutes. After this time, flip the slices and bake for another 8-10 minutes, until golden brown and soft (a fork should go in easily).

Ingredients: Eggplant, Olive oil
The best is a baking tray with low edges; use a silicone brush to evenly spread the oil. Do not stack the slices on top of each other — they will not brown.

Assembly of the casserole

6

Choose a flat, ovenproof dish measuring about 20x30 cm. Spread a thin layer of tomato sauce (about 3-4 tablespoons) on the bottom. Arrange the first layer of baked eggplant slices, slightly overlapping them. On each slice, place 1-2 tablespoons of tomato sauce and a slice of mozzarella. If you are using asparagus, distribute it evenly now. Sprinkle a thin layer of grated cheese and lightly dust with breadcrumbs (you will save some breadcrumbs for the top). Repeat to create two layers; on top, sprinkle the remaining cheese and breadcrumbs, along with a few basil leaves. If you want creaminess, scatter dollops of sour cream (60 g) on top before sprinkling with breadcrumbs.

Ingredients: Eggplant, Tomato, Mozzarella, Cheese, Breadcrumbs, asparagus, 18% cream, Basil
Use a tablespoon to spread the sauce and your fingers to arrange the cheese; keep even layers. Leave about 1-2 cm of space at the edges of the dish so the sauce can gently bubble.

Final baking

7

Place the dish in the oven preheated to 200°C for 12-15 minutes. The dish is ready when the cheese starts to bubble and the top becomes golden brown. If you want a more browned crust, turn on the grill function and grill for 2-3 minutes, watching carefully to avoid burning.

Ingredients: Mozzarella, Cheese, Breadcrumbs
Use the middle rack of the oven. If you are using the grill, position the tray no higher than 10 cm from the heating element. Always keep an eye on the grilling, as burning happens quickly.

Serving

8

After removing from the oven, let the casserole sit for 5 minutes to allow the juices to stabilize slightly. Cut into 4 equal portions. Garnish with fresh basil and drizzle with a little olive oil. Serve with bread, buckwheat, or a simple salad of young leaves.

Ingredients: Basil, Olive oil
Use a spatula to serve portions so that the slices do not fall apart. Letting the casserole sit for 5 minutes will improve its consistency and make portioning easier.

Variations and notes

9

If you want a heartier version, add sautéed onions and finely chopped mushrooms to the sauce or a layer of cooked buckwheat. You can also replace the yellow cheese with smoked cheese for a more pronounced aroma. Additionally, you can add a pinch of chili flakes to the sauce for a spicy twist.

Ingredients: Cheese, Basil
If you don't have mozzarella, use more yellow cheese, but keep in mind that the stretchy cheese effect will be weaker.

Fun Fact

💡

Eggplant originates from India and has traveled for centuries to the Mediterranean basin — in Poland, it has become popular in home kitchens as an ingredient in casseroles and appetizers. Salting eggplant to remove bitterness is a traditional technique that has been used for a long time in countries where this plant was a novelty.

Best for

obiad rodzinny wegetariańskie spotkanie majówka kolacja weekendowa

Tips

🍽️ Serving

Serve the dish slightly warm, not hot, so the cheeses do not 'ooze' too much. It pairs well with sour additions — pickled cucumber or a salad with a tangy vinaigrette. Nutty accents (e.g., chopped walnuts) added just before serving will be a perfect complement.

🥡 Storage

Store in an airtight container in the refrigerator for up to 3 days. For reheating, the best option is an oven preheated to 180°C — heat for 15-20 minutes until the inside is warmed through and the cheese starts to bubble again. The microwave is suitable for quick reheating, but it will cause a loss of crispiness.

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