Baked Eggplant With Garlic, Tomatoes and Fresh Herbs
🍆 Baked Eggplant with Garlic, Tomatoes, and Fresh Herbs: An Italian Classic
When it comes to rustic Italian cooking, eggplant is the unsung hero. Humble, earthy, and packed with nutrients, it absorbs flavors like a sponge—transforming into a dish that feels indulgent yet nourishing. Pair it with fresh garlic, vine-ripened tomatoes, and fragrant herbs, and you’ve got yourself a recipe that could easily sit on a Nonna’s Sunday table in Tuscany.
This dish—Baked Eggplant with Garlic, Tomatoes, and Fresh Herbs—isn’t just food, it’s an experience: layers of golden-brown eggplant, a rich tomato-herb sauce kissed with dry white wine, and a final crown of melted Monterey Jack cheese bubbling to perfection.
🌿 Ingredients
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1 large Eggplant
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Coarse Salt (for purging bitterness)
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½ cup Extra Virgin Olive Oil
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1 large White Onion, finely chopped
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1 Garlic Clove, minced or crushed
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½ cup Dry White Wine (substitute with chicken broth if preferred)
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6 medium Vine-Ripened Tomatoes (5 chopped, 1 sliced for layering)
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2 tablespoons Tomato Paste
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½ cup chopped Fresh Parsley (reserve 1 tbsp for garnish)
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2 teaspoons Dried Basil Leaves
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¼ teaspoon Dried Oregano
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¼ teaspoon Dried Thyme
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½ cup shredded Monterey Jack Cheese
🍲 Preparation
Step 1: Prep the Eggplant
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Rinse eggplant, pat dry, and slice crosswise into ½-inch rounds.
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Lay slices on paper towels, sprinkle lightly with salt, and let sit 20–30 minutes to draw out excess moisture.
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Blot dry before cooking.
Step 2: Sauté the Eggplant
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Preheat oven to 350°F.
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Heat olive oil in a large skillet over medium heat.
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Brown eggplant slices on both sides until lightly golden, then transfer to a plate.
Step 3: Build the Sauce
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In the same skillet, sauté onion until soft and translucent.
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Stir in garlic, white wine (or chicken broth), chopped tomatoes, tomato paste, parsley (reserve some), basil, oregano, and thyme.
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Bring to a gentle boil, then reduce heat and simmer for 15 minutes, uncovered, until the sauce thickens and the flavors meld.
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Season with coarse salt.
Step 4: Assemble the Casserole
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Spoon half the tomato mixture into the bottom of a large casserole dish.
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Layer half the eggplant slices over the sauce. Repeat with remaining sauce and eggplant.
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Top with sliced tomato.
Step 5: Bake to Perfection
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Cover with foil and bake 30 minutes.
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Remove foil, sprinkle Monterey Jack cheese on top, and bake uncovered until the cheese melts golden.
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Garnish with fresh parsley.
👩🍳 Cook’s Notes
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Eggplant naturally absorbs oil like crazy—don’t drown it. A light pan-fry gives just enough richness without making it greasy.
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If you want a sharper cheese profile, substitute Monterey Jack with fresh mozzarella or even Pecorino Romano for a saltier, more authentic Italian edge.
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Pair this dish with a glass of Chianti Classico or a crisp Pinot Grigio for the perfect balance.
🌍 Culture Spotlight: Eggplant in Italian Cuisine
Eggplant, known as melanzana in Italy, has a complicated history. Once believed to cause madness (its old name “mala insana” literally meant “mad apple”), it was mistrusted in Europe for centuries. But Italian peasants discovered its gift—its ability to soak up olive oil, garlic, and herbs, turning poverty food into soul food.
From Sicilian Caponata to Neapolitan Parmigiana di Melanzane, eggplant has become a symbol of rustic Italian resilience, proving that simplicity and tradition create timeless flavors.
Final Thoughts
This Baked Eggplant with Garlic, Tomatoes, and Fresh Herbs is more than a side dish—it’s a centerpiece. It’s hearty, aromatic, and brimming with Mediterranean energy. Whether served with crusty bread, alongside roasted meats, or on its own with a glass of wine, it embodies the heart of Italian cooking: fresh ingredients, layered flavors, and food that brings people together.
— Herbs of Ra 🌿
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