Eggplant, goats cheese and parmesan bake

Topped with an oozing, melted cheese topping, this divine eggplant dish is beautiful served spooned up straight from the oven with a fresh side salad.

  • 10 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print


Eggplant, goats cheese and parmesan bake
  • 700 gram eggplant, thinly sliced
  • 2 tablespoon rice bran oil, plus 2 tsp extra
  • 150 gram goat's cheese
  • 3/4 cup (60g) grated parmesan, plus 1/4 cup extra
  • 3 eggs
  • 1 cup (250ml) light cream
  • 2/3 cup oregano
  • 150 gram grape tomatoes
  • 1/2 red onion, thinly sliced
  • 3 cup mixed salad greens
  • 1 tablespoon red wine vinegar


Eggplant, goats cheese and parmesan bake
  • 1
    Preheat oven to 200°C (180°C fan-forced) Place eggplant and oil in a bowl; toss to combine
  • 2
    Heat a large non-stick frying pan on high. Cook eggplant in batches, 2-3 minutes each side, until browned. Set aside.
  • 3
    Add goat's cheese, parmesan, eggs, cream and 1/2 cup of oregano to a bowl; stir to combine. Arrange one-third of eggplant over base of a 6-cup capacity ovenproof dish. Top with one-third of cheese mixture. Repeat layers twice more. Scatter with extra parmesan. Bake 30-35 minutes, until puffed and golden.
  • 4
    Meanwhile, combine tomatoes, onion and salad greens in a large serving bowl. Toss with combined vinegar and extra oil.
  • 5
    Scatter eggplant bake with remaining oregano. Serve with salad.

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