Best Baked Baby Eggplant Recipes

BAKED STUFFED BABY EGGPLANT (AUBERGINE)

Steps:

• Preheat oven to 400 degrees.
• Cut each eggplant in half lengthwise then make shallow cuts in cut side at 1/2-inch intervals.
• Brush cut sides with 1 teaspoon olive oil and place eggplants, cut-side down, on greased baking sheet.
• Bake for 15 to 20 minutes until tender with fork, remove from oven to cool and reduce oven heat to 350 degrees.
• In a large skillet, heat remaining oil over medium-high heat until hot.
• Add garlic, onion and red pepper; sauté for one minute until tender.
• Next, add rice through tomatoes, stir together well.
• Scoop out eggplant pulp from each halve leaving 1/2-inch thick shells and set shells aside.
• Chop pulp, add to rice mixture and mix well.
• Spoon mixture evenly into eggplant shells, sprinkle with cheese, cover and bake for 20 minutes.
• Uncover and bake an additional 10 minutes or until lightly browned.
• Garnish with more fresh basil and feta cheese, if desired.

BAKED BABY EGGPLANT

Steps:

• Peel skin off eggplant
• Slice lengthwise 1/4 inch strips.
• Slice up tomato 1/4 inch
• Chop up all herbs discarding stalk.
• Chop up garlic
• In a casserole dish sprinkle some olive oil.
• Place a layer of eggplant, layer of tomato and sprinkle half the herbs & garlic
• Sprinkle some olive oil, salt & pepper on top.
• Sprinkle half the bread crumbs on tops.
• Repeat another full layer of eggplant, tomato, herbs,garlic, oil, salt & pepper and breadcrumbs on top.
• Cover casserole dish and bake at 375 for 45 minutes.
• Remove cover and sprinkle with the parmesan cheese.
• Bake another 5 minutes.
• You can use small amounts of Italian cheese, goat cheese, or monteray cheese inbetween layers as well for variation. Ive made it many ways. All delicious.
• Enjoy.