Indulge your taste buds with a delightful Italian classic that transforms humble ingredients into a gourmet experience! Our Roasted Eggplant with Mozzarella and Balsamic Glaze is not just a dish; it's a celebration of flavors that will have you coming back for seconds. Imagine perfectly roasted eggplant slices, topped with gooey, melted mozzarella, and finished with a sweet-tangy balsamic drizzle that elevates every bite. Whether you're hosting a dinner party or simply treating yourself to a delicious meal, this recipe is sure to impress. Ready to discover how to create this culinary masterpiece in just 35 minutes? Let’s dive into the details!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 medium eggplants
- 200g mozzarella cheese, sliced
- 1/4 cup balsamic glaze
- Salt and pepper to taste
- Fresh basil for garnish
- Olive oil for drizzling
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash the eggplants thoroughly and trim off the stems. Slice the eggplants lengthwise into 1/2-inch thick planks, ensuring uniform thickness for even roasting.
- Place the eggplant slices on a clean kitchen towel and sprinkle generously with salt. Let them sit for 10 minutes to draw out excess moisture and bitterness. Pat dry with paper towels.
- Arrange the eggplant slices on the prepared baking sheet. Drizzle generously with olive oil and season with freshly ground black pepper.
- Roast the eggplant in the preheated oven for 15-18 minutes, flipping halfway through, until the slices are golden brown and tender with slightly crispy edges.
- Remove the baking sheet from the oven and top each eggplant slice with a slice of mozzarella cheese.
- Return to the oven for an additional 3-5 minutes, or until the mozzarella is melted and slightly bubbly.
- Transfer the roasted eggplant to a serving platter. Drizzle generously with balsamic glaze, ensuring even coverage.
- Garnish with fresh torn basil leaves just before serving to add a bright, aromatic finish.
- Serve immediately while the cheese is still warm and melted, enjoying the combination of roasted eggplant, creamy mozzarella, and sweet-tangy balsamic glaze.
Tips
- Choose the Right Eggplants: Opt for medium-sized, firm eggplants with smooth skin. They should feel heavy for their size, indicating freshness.
- Salt the Eggplants: Don't skip the salting step! This helps draw out moisture and bitterness, resulting in a more flavorful dish.
- Uniform Slices: Make sure to slice the eggplants evenly to ensure they roast uniformly. This prevents some pieces from being overcooked while others remain underdone.
- Watch the Oven: Ovens can vary, so keep an eye on the eggplants as they roast. You want them golden brown and tender, but not burnt.
- Experiment with Cheese: While mozzarella is a classic choice, feel free to experiment with other cheeses like provolone or goat cheese for a different flavor profile.
- Balsamic Glaze: For an extra touch of flavor, consider making your own balsamic reduction by simmering balsamic vinegar until it thickens, or choose a high-quality store-bought glaze.
- Garnish Generously: Fresh basil adds a wonderful aroma and flavor, so don't hold back on the garnish! You can also add a sprinkle of red pepper flakes for a hint of heat.
- Serve Immediately: This dish is best enjoyed fresh out of the oven while the cheese is warm and melty. Pair it with a light salad or crusty bread for a complete meal.
Nutrition Facts
Calories: 243kcal
Carbohydrates: 16g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 30mg
