Baked Eggplant with Cheese

This savory baked eggplant dish transforms humble ingredients into a comfort food masterpiece that reminds me of my grandmother's Mediterranean kitchen. The layers of tender eggplant, seasoned meat, and melted cheese create a satisfying meal that's both elegant enough for company and simple enough for weeknight dinners.

I first created this recipe when my vegetable garden produced an overwhelming eggplant harvest. After experimenting with different preparations, this layered version became an instant favorite that even my eggplant-skeptical children request regularly.

Ingredients

• Eggplants choose firm, glossy ones with no soft spots for best texture and flavor
• Olive oil use a good quality extra virgin for brushing the eggplant to enhance its natural flavor
• Ground beef 80/20 lean to fat ratio gives the best flavor but you can use leaner if preferred
• Onion and garlic these aromatics create the foundational flavor of the meat filling
• Dried herbs oregano and basil bring classic Mediterranean notes that complement the eggplant perfectly
• Mozzarella cheese opt for low moisture whole milk variety for optimal melting and flavor
• Parmesan cheese freshly grated provides much better flavor than pre packaged versions
• Fresh basil adds a bright finishing touch that elevates the entire dish

How To Make Savory Baked Eggplant with Meat and Cheese

Prepare the eggplant

Slice eggplants lengthwise into half inch slices to create the perfect thickness that will cook through while maintaining structure. Brush generously with olive oil on both sides and season with salt and pepper. The salt helps draw out moisture and bitterness while the oil prevents sticking and aids in browning.

Cook the meat filling

Brown the ground beef thoroughly in a large skillet, breaking it into small pieces as it cooks. Once browned, add the diced onion and minced garlic, stirring frequently to prevent burning. Incorporate the dried herbs, salt and pepper, allowing the mixture to simmer until the onions become translucent and the flavors meld together completely.

Create the layers

Begin with a thin layer of meat mixture on the bottom of your baking dish to prevent sticking. Arrange your first layer of eggplant slices, slightly overlapping them. Top with a generous portion of the meat filling, spreading it evenly. Continue alternating layers, finishing with eggplant on top for the perfect base for your cheese.

Add the cheese topping

Combine the mozzarella and Parmesan cheeses in a bowl before sprinkling evenly over the final eggplant layer. This mixture creates the perfect balance of stretch and sharp flavor while forming a beautiful golden crust during baking.

Bake to perfection

Place the assembled dish in your preheated oven and bake until the cheese forms a golden brown crust and the layers are heated through. Allow the dish to rest for at least 10 minutes before serving, which helps the layers set and makes for cleaner portions.

This dish reminds me of Sunday dinners at my Italian friend's home, where her mother would prepare a similar eggplant bake. The way the cheese forms a slightly crispy crust while the eggplant beneath becomes tender and absorbs all the savory meat flavors creates the ultimate comfort food experience.

Make Ahead and Storage

This eggplant bake is perfect for meal prep. You can assemble the entire dish up to a day before serving, cover tightly with foil, and refrigerate. When ready to serve, simply bake as directed, adding about 10 minutes to the cooking time since it will be cold from the refrigerator. Leftovers can be stored in an airtight container for up to 4 days in the refrigerator or frozen for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through.

Customization Options

This recipe is incredibly versatile and adaptable to various dietary needs and preferences. For a vegetarian version, substitute the ground beef with a mixture of sautéed mushrooms, bell peppers, and zucchini. The vegetable filling provides a similar hearty texture while keeping the dish satisfying. For a lower carb option, reduce the amount of cheese and add more vegetables to the meat mixture. Ground turkey or chicken can replace beef for a lighter option. You can also experiment with different cheese combinations like provolone, fontina, or even a sprinkle of feta for a Mediterranean twist.

Serving Suggestions

This eggplant bake works beautifully as a standalone main dish served with a simple green salad dressed with lemon and olive oil. For a more substantial meal, offer crusty Italian bread on the side to soak up the flavorful juices. A light tomato sauce drizzled over individual portions adds moisture and brightness. During summer months, I love serving this with a side of marinated tomato and cucumber salad which provides a refreshing contrast to the rich, savory bake.

Recipe FAQs

→ Can I prepare this dish ahead of time?

Yes, you can assemble the entire dish up to 24 hours ahead and refrigerate it covered. When ready to serve, simply bake for an additional 10-15 minutes since it will be cold from the refrigerator.

→ What can I substitute for ground beef?

Ground turkey, chicken, lamb, or plant-based meat alternatives work wonderfully. For a vegetarian version, use a mixture of finely chopped mushrooms, walnuts, and lentils sautéed with the same seasonings.

→ Do I need to salt the eggplant before baking?

While not required in this recipe, salting eggplant (drawing out moisture with salt for 30 minutes, then patting dry) can reduce bitterness in older eggplants and create a firmer texture in the final dish.

→ What side dishes pair well with baked eggplant?

This dish pairs beautifully with a simple green salad, garlic bread, roasted vegetables, or a side of pasta with marinara sauce. For a lighter meal, serve with steamed green beans or a Mediterranean cucumber salad.

→ Can I freeze this dish?

Yes, you can freeze it either before or after baking. If freezing before baking, assemble completely except for the cheese topping. Add cheese just before baking. If freezing after baking, cool completely, portion, and store in airtight containers for up to 3 months.

→ What cheese alternatives work best?

Provolone, fontina, or a mild cheddar can replace mozzarella. Romano cheese works well instead of Parmesan. For a dairy-free version, use plant-based cheese alternatives that melt well, though the texture will differ slightly from traditional cheese.