The perfect combination of crispy cheese and melt-in-your-mouth eggplant makes this eggplant and cheese bake so delicious it's gone in seconds. It's a simple yet authentic-tasting dish.
Ingredients
Main Ingredients (1-2 servings)
- Eggplant 1
- Melting Cheese 40g
Seasonings
- Olive Oil 1/2 tbsp
- Salt and Pepper (to taste)
Steps
- Trim the ends of the eggplant.
- Slice the eggplant into approximately 1cm thick rounds.
- Place the sliced eggplant in salt water and let it sit for about 5 minutes.
- After 5 minutes, drain the eggplant in a colander and pat it thoroughly dry. (Key Tip!) Thoroughly drying the eggplant prevents oil splattering and ensures a delicious bake.
- Heat 1/2 tbsp of olive oil in a frying pan over medium-low heat.
- Spread the olive oil evenly, arrange the eggplant slices in the pan, and lightly sprinkle with salt and pepper (to taste).
- Cook the eggplant until it's golden brown on one side.
- Once nicely browned, flip the eggplant slices over.
- Turn off the heat and place 40g of melting cheese over the eggplant.
- Cover the pan and cook over low heat until the cheese is melted.
- Remove the lid and flip the eggplant over.
- With the lid off, continue cooking until the cheese is crispy.
- Once the cheese is crispy, it's done!
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