Baked Eggplant with Manchego Cheese and Balsamic Glaze | Recipe | Savory Baked Eggplant

Amazing is the first word that comes to mind when describing these eggplants.  This is by far my favorite eggplant recipe.  The medley of flavors is truly unique, one not to be missed.  This is another fantastic recipe passed down from my aunt that I associate with Easter, although it can be enjoyed any time of year.  After one bite, dinner party guests were already asking that I share the recipe.

The eggplants should be cooked until soft, not crispy, and should look like the picture to the left.

When layering the eggplants, alternate each layer so that one layer has eggplants placed horizontally and the next placed vertically. 

I truly hope you give this recipe a try.  You'll soon forget about Eggplant Parmesan once you try Eggplant with Manchego Cheese, Oregano and Balsamic Glaze.

Baked Eggplant with Manchego Cheese and Balsamic Glaze Recipe
Yields: 8 servings

8 small or 4 medium eggplants, peeled and sliced lengthwise, 1/4" thick
1/4 c olive oil, more if needed
salt and pepper
3/4 lb Manchego cheese, sliced into wide strips using a cheese slicer or potato peeler
1/4 c fresh chopped oregano
2 c balsamic vinegar

1. Preheat oven to 350 degrees F.
2. Brush tops and bottoms of eggplant slices with oil and arrange on a baking sheet.  Season both sides with salt, pepper and paprika.
3. Bake 35 minutes; let cool.
4. Coat baking dish with oil.  Layer eggplant, cheese and oregano.  Repeat layers until all eggplant slices have been used.  Finish last layer with just eggplant slices; do not top last layer with cheese, nor oregano.  (If preparing ahead, cover with plastic wrap and refrigerate.  Return to room temperature before continuing.)
5. Return to oven and bake 15-20 minutes or until bubbling.
6. In the meantime, make the balsamic reduction; bring the vinegar to a boil in a small saucepan over Medium heat, stirring constantly.  Reduce heat to low and reduce by half.  The vinegar will thicken as it cools.  (Will store for months in the refrigerator.  Cover well with plastic wrap.)
7. Remove eggplants from oven and drizzle with the balsamic glaze.  Serve immediately.


Anonymous said... [Reply]

This was delicious! I added some arugula between the layers, which worked really well.