Loaded & Baked Eggplant Recipe – this easy and healthy side dish is loaded with sauté onion, grated carrots, chopped tomatoes, garlic and delicious mozzarella cheese. What can taste better than this baked in the oven cheesy goodness!?! This eggplant recipe is a CROWD PLEASER!!! I like to serve it with mashed potatoes, check it out on my Instagram over here —> picture of the Eggplant Shrimp and Mash Potatoes. Also, when my mama and baby brother came over to visit my family from Washington, I served this baked eggplant for breakfast with scrambled eggs and bacon. They loved it!
This easy eggplant recipe will compliment any dinner or lunch.
Ingredients you will need to make Baked Eggplant Recipe:
- 4 tablespoon extra virgin olive oil
- 1 eggplant, thinly sliced along the full length of the eggplant
- 1 small onion, diced
- 2 medium carrots, grated
- 2 tomatoes, cubed
- 2 garlic gloves, minced
- salt and pepper, to taste
- 2 cups mozzarella cheese, grated
- fresh parsley, chopped
If you make this Baked Eggplant Recipe PLEASE hashtag #munchkintimeblog on Instagram, I would LOVE to see your creation ???? Thank you!
Step One
Using an oven proof skillet on a medium heat, heat 1 tablespoon of olive oil. Cook eggplant 2-3 minutes on each side, or until eggplant is cooked thru. Transfer eggplant to a plate and set aside. Repeat step 1 until all the eggplant slices are cooked.
Step Two
Pour 2 tablespoons of olive oil to the same skillet. Add onion and sauté until golden color, about 5 minutes, stirring occasionally.
Add grated carrots and tomatoes, stir and saute for 5 more minutes.
Step Three
Add 2 minced garlic, salt and pepper to taste, sauté for 1 minutes. Turn off the heat. Using a spoon evenly spread the onion mixture. Place cooked eggplant over the top.
Now sprinkle 2 cups of grated mozzarella cheese. Then carefully place the skillet into the oven and broil it on high for 1-2 minutes or until cheese melts.
Finally, after it’s done baking garnish with fresh parsley. Cut into squares and transfer onto a plate. Serve warm. Enjoy!
Q. Did you like this Eggplant Recipe?
Let me know in the comments below, I would love to hear from you!
- 4 tablespoon extra virgin olive oil
- 1 eggplant, thinly sliced along the full length of the eggplant
- 1 small onion, diced
- 2 medium carrots, grated
- 2 tomatoes, cubed
- 2 garlic gloves, minced
- salt and pepper, to taste
- 2 cups mozzarella cheese, grated
- fresh parsley, chopped
- Using an oven proof skillet on a medium heat, heat 1 tablespoon of olive oil. Add eggplant and cook 2-3 minutes on each side, or until eggplant is cooked thru. Transfer eggplant to a plate and set aside. Repeat step 1 until all the eggplant slices are cooked.
- Pour 2 tablespoons of olive oil to the same skillet. Add onion and sauté until golden color, about 5 minutes, stirring occasionally.
- Add grated carrots and tomatoes, stir and sauté for 5 more minutes. Add 2 minced garlic, salt and pepper to taste, sauté for 1 minutes. Turn off the heat. Using a spoon evenly spread the onion mixture. Place cooked eggplant over the top. Sprinkle 2 cups of grated mozzarella cheese. Place the skillet into the oven and broil it on high for 1-2 minutes or until cheese melts. Garnish with fresh parsley. Cut into squares and transfer onto a plate. Serve and enjoy!
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I got some gorgeous eggplant at the farmer’s market and this recipe looked wonderful so I had to try it…however, I didn’t have carrots so I subbed sliced baby bella mushrooms and Italian peppers (that I also got at the market). I served it with a side of spaghetti that I dressed in olive oil and grated parmesan. My family’s ear’s were wiggling as they gobbled it up, it was that good. Thanks for posting.
Omg! Thank you so much Diane for such an awesome comment! I am so glad that your family’s ears were wiggling as they gobbled it up :)lol and I am glad you like this recipe!
This is great. This recipe sounds delicious.
Thank you! It is really delicious! 🙂