Crispy baked eggplants topped with sautéed leeks and melted cheese make for a delicious and satisfying dish. Perfect as a main course or an appetizer, this recipe is sure to impress. Let’s dive into making this delightful meal!
Ingredients
- Eggplants: 2
- Eggs: 2
- Breadcrumbs: to taste
- Leeks: 2
- Garlic: 1 clove
- Cheese: to taste (mozzarella, cheddar, or Parmesan work well)
- Salt and Pepper: to taste
- Olive Oil: for drizzling and sautéing
Instructions
Prepare the Eggplants:
- Slice Eggplants:
- Wash the eggplants and cut them into slices about 1 cm thick.
- Salt Eggplants:
- Sprinkle the slices with a little salt and let them sit for about 10 minutes to draw out excess moisture.
- Rinse and Dry:
- Rinse the eggplant slices and pat them dry with a paper towel.
Prepare the Coating:
- Beat Eggs:
- In a bowl, beat the eggs with a pinch of salt and pepper.
- Prepare Breadcrumbs:
- Place the breadcrumbs in another bowl.
Coat the Eggplants:
- Coat Slices:
- Dip each eggplant slice into the beaten eggs, then coat with breadcrumbs.
- Arrange on Baking Sheet:
- Place the coated slices on a baking sheet lined with parchment paper.
Bake the Eggplants:
- Preheat Oven:
- Preheat the oven to 200°C (390°F).
- Drizzle with Oil:
- Drizzle the eggplant slices with a little olive oil.
- Bake:
- Bake for about 20 minutes or until the eggplants are golden and crispy.
Prepare the Topping:
- Chop Leeks and Garlic:
- Finely chop the leeks and garlic.
- Sauté:
- In a pan, heat a little olive oil and sauté the leeks and garlic until the leeks are soft.
Top the Eggplants:
- Add Topping:
- Remove the eggplants from the oven and top each slice with the leek mixture.
- Add Cheese:
- Sprinkle with cheese to taste.
Final Bake:
- Bake Again:
- Return the eggplants to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Serve:
- Serve Hot:
- Serve the crispy baked eggplants hot as a main dish or as an appetizer. Enjoy and let me know in the comments how much you liked them!
Tips for Success
- Moisture Removal: Salting the eggplants and letting them sit helps to remove excess moisture, ensuring they become crispy when baked.
- Even Coating: Make sure each slice is evenly coated with breadcrumbs for a consistent crunch.
- Cheese Choice: Use a cheese that melts well, like mozzarella or cheddar, for a deliciously gooey topping.
Health Benefits
This dish not only tastes amazing but also offers several health benefits:
- Rich in Antioxidants: Eggplants are high in antioxidants, which help protect your body from damage by free radicals.
- High in Fiber: Both eggplants and leeks are good sources of dietary fiber, which aids in digestion.
- Low in Calories: This dish is relatively low in calories, making it a great option for a healthy meal.
FAQs
Q: Can I make this dish vegan?
A: Yes, you can make this dish vegan by using a plant-based egg substitute for coating the eggplants and dairy-free cheese for the topping.
Q: How do I store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain crispiness.
Q: Can I use other vegetables for the topping?
A: Absolutely! You can add other vegetables like bell peppers, spinach, or mushrooms to the leek mixture for added flavor.
Q: What other cheeses can I use?
A: Parmesan, feta, or gouda would also work well in this recipe, depending on your taste preference.
Conclusion
Crispy Baked Eggplants with Leeks is a delicious and versatile dish that’s sure to become a favorite. With its combination of crispy eggplants, savory leeks, and melted cheese, it’s perfect for any occasion. Give this recipe a try and enjoy a healthy, satisfying meal!
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