Cheesy Herb Eggplant
Every spring I get excited about cooking light dishes with herbs that I grow in my garden. So when I decided I needed to get the eggplant sitting in my refrigerator cooked before it went bad, I was thrilled to find a recipe that also used some of my favorite herbs.
Like usual, I tweaked the recipe to match my tastes and what I typically have on hand. Feel free to make your own changes for match your preferences.
My Cheesy Herb Eggplant turned out great and I’m posting the recipe here so I can remember exactly what I did for the next time I pick up an eggplant. The only thing I would change is adding some chopped walnuts next time.
This recipe is perfect for an appetizer or side dish. It could even be a vegetarian main dish over rice or noodles.
If you give it a try, I hope you’ll leave a review in the comments below.
Cheesy Herb Eggplant:
Using fresh herbs, fresh mozzarella and fresh Parmesan will really make a difference in this recipe!
- 1 tbsp olive oil
- 1 tbsp coconut oil
- 1 onion, chopped
- 1/2 cup green onion, white and light green parts (optional)
- 2 garlic cloves, minced
- 4 oz baby bella mushrooms (or portabella mushrooms)
- 2 tbsp fresh basil
- 1 tbsp fresh thyme
- 1/4 cup fresh parsley
- 1/4 cup chopped walnuts (optional)
- 1 tbsp olive oil
- 1 medium eggplant, cubed with skin on
- 1 tsp kosher salt
- 1 tbsp flour (I used wheat flour)
- 4 oz fresh mozzarella, small round slices
- 1/4 cup Parmesan, freshly grated
- Preheat oven to 375 degrees.
- In a medium skillet, heat olive oil and coconut oil over medium heat. Once hot, add onions and saute until translucent and lightly browned.
- Add garlic and green onions, and cook for about 1 minute. Slice the mushrooms thickly and then cut the larger mushrooms in half, then add mushrooms to skillet and continue cooking for a few minutes.
- Add chopped herbs and nuts and simmer for 3 more minutes. Remove from heat and place in a small bowl.
- In the same skillet, heat remaining olive olive over medium heat and add eggplant and salt. Cook until lightly browned, stirring frequently.
- Add flour to eggplant and stir. Then add onion/mushroom mixture to the skillet and simmer for a few minutes.
- Spray a 1 quart baking dish with cooking spray. Place 1/2 of the eggplant mixture in baking dish. Cover with sliced fresh mozzarella, then the remaining vegetables, then top with grated Parmesan cheese.
- Bake for 40 minutes. Allow to stand for 5 minutes before serving.
This recipe can be easily doubled if you are cooking for more than 1 or 2.
I love Pinterest and Facebook shares!