Baked Eggplant



  • 1 large eggplant, sliced in 1/2″ thk slices
  • 2 tomatoes, sliced
  • 4 cloves garlic
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/4 cup chopped basil leaves
  • 1 tsp salt
  • 1/2 cup parmesan cheese


  1. Drizzle salt over eggplant slices, set it aside for 10-15 minutes. After that transfer the slices on paper towel and dry them by pressing gently.
  2. Heat oil in a pan and place the slices in a single layer on high heat. Flip them after 3 minutes. Once they are nicely browned on both the sides, place them in a prepared oven dish.
  3. Blend oil, garlic, basil leaves and lemon juice together to form a paste.
  4. Pour the paste over eggplants. Place one tomato slice over one eggplant slice. Sprinkle cheese generously.
  5. Preheat oven at 375 deg F and bake the eggplants for 25-30 minutes.






  1. Bar says:

    In number 4 when you say place one slice do you mean place a tomato slice?

  2. Looks delicious, I love eggplant. I’m always looking for ways to cook it, so this is definitely going to be made soon. Thanks!

  3. Amy B says:

    OMG – I made this tonight with a white eggplant I grew in my garden, tomatoes from my garden, and basil from my garden. IT WAS AMAZING!!!!!!!! This is a great recipe and very easy!!! Thank you!!

  4. Josibelle Caraballo says:

    This was delicious, just made it for my family. It was our first time having eggplant and it was such a wonderful way to introduce something new to the kids. They are 4 and 5 and they just gobbled this up, they loved it! Great recipe!

    • The Global Chef says:

      Thanks Josibelle! and apologies for a late reply. There is no greater compliment that kids loving vegetables :D. I am going to write a sections completely dedicated to recipes for kids, stay tuned for that one.

Questions, comments, complements?

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