Cheesy Herb Eggplant

Apr 30, 2017 | Appetizers, Main Dish (Vegetarian), My Recipes, Vegetables | 1 comment

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:

Ingredients:

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

Directions:

1. Preheat oven to 375 degrees.
2. In a medium skillet, heat olive oil and coconut oil over medium heat. Once hot, add onions and saute until translucent and lightly browned.
3. 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.
4. Add chopped herbs and nuts and simmer for 3 more minutes. Remove from heat and place in a small bowl.
5. In the same skillet, heat remaining olive olive over medium heat and add eggplant and salt. Cook until lightly browned, stirring frequently.
6. Add flour to eggplant and stir. Then add onion/mushroom mixture to the skillet and simmer for a few minutes.
7. 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.
8. 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.

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