Crispy Baked Eggplants with Leeks Recipe: Delicious and Healthy

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!


  • 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


Prepare the Eggplants:

  1. Slice Eggplants:
    • Wash the eggplants and cut them into slices about 1 cm thick.
  2. Salt Eggplants:
    • Sprinkle the slices with a little salt and let them sit for about 10 minutes to draw out excess moisture.
  3. Rinse and Dry:
    • Rinse the eggplant slices and pat them dry with a paper towel.

Prepare the Coating:

  1. Beat Eggs:
    • In a bowl, beat the eggs with a pinch of salt and pepper.
  2. Prepare Breadcrumbs:
    • Place the breadcrumbs in another bowl.

Coat the Eggplants:

  1. Coat Slices:
    • Dip each eggplant slice into the beaten eggs, then coat with breadcrumbs.
  2. Arrange on Baking Sheet:
    • Place the coated slices on a baking sheet lined with parchment paper.

Bake the Eggplants:

  1. Preheat Oven:
    • Preheat the oven to 200°C (390°F).
  2. Drizzle with Oil:
    • Drizzle the eggplant slices with a little olive oil.
  3. Bake:
    • Bake for about 20 minutes or until the eggplants are golden and crispy.

Prepare the Topping:

  1. Chop Leeks and Garlic:
    • Finely chop the leeks and garlic.
  2. Sauté:
    • In a pan, heat a little olive oil and sauté the leeks and garlic until the leeks are soft.

Top the Eggplants:

  1. Add Topping:
    • Remove the eggplants from the oven and top each slice with the leek mixture.
  2. Add Cheese:
    • Sprinkle with cheese to taste.

Final Bake:

  1. Bake Again:
    • Return the eggplants to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.


  1. 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.


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.


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!

Read Also: Just Grate the Eggplants: Easy and Delicious Eggplant Fritters

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