Cheesy Baked Eggplant and Tomato Bites
Prep time: 15 mins | Bake time: 20-25 mins | Servings: 4
Ingredients
- 1 large eggplant, cut into 1/2-inch thick rounds
- 2-3 large ripe tomatoes, sliced into rounds
- 1 cup grated cheese (mozzarella, cheddar, or Parmesan)
- 2 tbsp mayonnaise or sour cream (for spreading base layer)
- 2 cloves garlic, minced
- 1 tsp Italian seasoning (or dried oregano)
- 2 tbsp olive oil
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prep Eggplant: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Arrange eggplant slices on the tray, lightly brush both sides with olive oil, and season with salt and pepper.
- Make Cheese Spread: In a small bowl, mix together mayonnaise (or sour cream), minced garlic, dried Italian seasoning, and half of the grated cheese.
- Assemble Bites: Spread a spoonful of the cheesy mayonnaise mixture over each eggplant slice. Place a slice of tomato on top of each coated eggplant round. Sprinkle the remaining grated cheese evenly over the tomato slices.
- Bake: Bake for 20–25 minutes until the eggplant is tender and the cheese on top is melted, bubbly, and golden brown.
- Garnish & Serve: Garnish with freshly chopped parsley and serve warm as an appetizer or side dish.
