![]() Let’s break it down with some step-by-step-pics. There are three stages to making this dish, two of which you can do in parallel. I would say it’s even better cooled down so I often leave it out for an hour after cooking before serving. I have to mention that it tastes great hot or cold.For a simple low-carb dinner, I would serve it with grilled chicken, steak or with roast lamb.The eggplant bake was like a secondary vegetarian main dish but also worked with all of the meat (chicken, sausages, lamb skewers). We grilled meat and halloumi cheese and had a few lighter salads. I made it as a side dish to share at our BBQ. ![]() It’s great with most pasta, couscous, cooked lentils or chickpeas or with a side of sourdough bread.Serve over rice or quinoa with a side of green salad or vegetables such as lightly cooked asparagus or broccolini.This baked eggplant dish can stand alone as a main or be served as a side. What To Serve With Baked Italian Eggplant If you’re looking for a delicious baked eggplant recipe to try, make sure to give this one a go! It’s rich, savoury, smokey, cheesy, tomato-garlicky, and heavenly. In addition, my recipe has an incredibly flavourful tomato sauce, also known as sugo, made with lots of garlic and sun-dried tomatoes for a more intense, umami flavour.Īccording to my dinner guests, this eggplant bake tastes like pizza and looks a bit like one too. It’s pretty much Eggplant Parmigiana (or Eggplant Parmesan), except I make it as a sheet-pan, double-layer cheesy eggplant bake that’s thinner than the traditional casserole dish.Ī large flat tray rather than a deep baking dish does two things: a well-browned, crispy eggplant and cheese crust AND a seemingly higher ratio of cheese to tomato and eggplant (although the amounts used are similar to traditional recipes). This is one of those dishes that you make for a vegetarian guest but then all your meat-eating friends ask for the recipe. Sheet Pan Baked Italian Eggplant (aka Eggplant Parmigiana) Layers of grilled eggplant smothered in a rich and savoury tomato sauce cooked with garlic, sun-dried tomatoes and a touch of chilli and baked with Mozzarella and Parmesan for that golden cheesy, gooey crust finish. This baked eggplant recipe – a thinner, sheet-pan version of the Italian Eggplant Parmigiana – will please vegetarians and meat lovers.
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