Cheesy Garlic Parmesan Baked Eggplant
A deliciously creamy and cheesy eggplant dish loaded with garlic, Parmesan, and mozzarella. The eggplant becomes tender and juicy in the oven while the cheese melts into a golden, bubbly topping. Perfect as a vegetarian main course, appetizer, or flavorful side dish!
Ingredients
2 large eggplants
2 tablespoons olive oil
3 garlic cloves, finely minced
1 cup shredded mozzarella cheese
½ cup freshly grated Parmesan cheese
2 tablespoons cream cheese, softened
1 teaspoon Italian seasoning
½ teaspoon paprika
Salt and freshly ground black pepper, to taste
2 tablespoons fresh parsley, finely chopped
Instructions
1. Prepare the eggplant
Preheat your oven to 400°F (200°C). Slice the eggplants in half lengthwise. Using a sharp knife, score the flesh in a crisscross pattern, being careful not to cut through the skin.
2. Season generously
Place the eggplant halves cut-side up on a baking dish. Brush them evenly with olive oil, then sprinkle with minced garlic, Italian seasoning, paprika, salt, and black pepper.
3. Make it creamy & cheesy
Spread a thin layer of softened cream cheese over the eggplant flesh. Sprinkle generously with mozzarella, followed by Parmesan cheese, making sure the surface is nicely covered.
4. Bake until golden
Bake for 30–35 minutes, or until the eggplant is completely tender and the cheese is melted, bubbly, and beautifully golden on top. For an extra-crispy finish, broil for 1–2 minutes at the end, watching carefully.
5. Garnish and serve
Remove from the oven and let it rest for a couple of minutes. Finish with freshly chopped parsley and serve hot.
Serving Tip
Enjoy it on its own as a satisfying vegetarian meal, or serve it alongside grilled chicken, steak, roasted vegetables, or a fresh green salad.
Approx. 390 calories per serving
Prep: 10 minutes | Cook: 30–35 minutes | Total: 40–45 minutes