Eggplant Baked with Cheese

3.50 from 6 votes

Everyone loves eggplant parmesan! Here's a baked eggplant dish with Greek cheeses that will have you coming back for seconds very fast! Opt for intensely flavored Greek dried herbs and olive oil, which you can find at my online store here.

3.50 from 6 votes

Eggplant Baked with Cheese

By Diane Kochilas

Prep Time 10

Cook Time 50

Servings

Cheese, Main Courses, Meze / Starters, Mother’s Day, Recipes, Vegetables, Vegetarian

Prep Time 10

Cook Time 50

Servings

Cheese, Main Courses, Meze / Starters, Mother’s Day, Recipes, Vegetables, Vegetarian

Ingredients

3 cups pomodori or canned tomatoes chopped
Salt and pepper
2 tablespoons extra virgin Greek olive oil
3 eggplants about 1 pound/500 gr. each, cut into rounds (1-inch/2,5 cm thick)
Olive oil for frying and brushing
Flour for dredging
Bread crumbs for the bottom of the pan
½ cup finely chopped fresh oregano
1 pound/500 gr. Kaseri cheese cut into thin slices or grated
½ cup grated Kefalograviera cheese

Instructions

In a medium pot boil the tomatoes, salt, pepper, and the 2 tablespoons olive oil for 40 minutes. Pass the sauce through a fine-mesh sieve to get a smooth texture. Place back into the pot and cook for 20 more minutes.
Sprinkle the eggplant slices with salt and let drain in a sieve for 45 minutes. Don’t rinse. Pat dry with kitchen paper, pressing slightly to absorb the salt.
Heat olive oil in a deep skillet, dredge the eggplant slices in flour and fry until brown on both sides, for about 7 to 8 minutes in total. Drain on kitchen paper.
Preheat the oven to 400˚F/ 200˚C. Brush a pan with olive oil and sprinkle bread crumbs on the bottom.
Spread one layer of eggplant slices on the bottom, cover with some sauce, and sprinkle with oregano, kaseri, and kefalograviera. Repeat the layers until you use all the ingredients. Finish with a layer of sauce and cheeses.
Bake for 20 minutes, slightly covering the pan with aluminum foil. Serve hot or cold.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Eggplant Baked with Cheese