Baked Eggplant Rounds with Tomatoes, Cheese, and Garlic
An amazing hot appetizer with a crispy crust! Making baked eggplant rounds with tomatoes, cheese, and garlic is not only tasty, but also healthier than frying. Baking preserves more vitamins in the vegetables. This dish is perfect for a light supper.
Updated : 14 May, 2026
Easy
About 20 min.
Ingredients
400 grams
Eggplant
300 grams
Tomato
2
Garlic
180 grams
Hard cheese
to taste
Greens
50 grams
Vegetable oil
1 tablespoon
Mayonnaise
to taste
Allspice
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the necessary ingredients. Wash the eggplants, tomatoes, peeled garlic, and the bunch of herbs under running water and pat them dry.
Step 2
Trim off the stem ends of the eggplants and slice them into rounds about 1 cm thick, about 3/8 inch. Place the rounds in a deep bowl, add 2 heaping tablespoons of salt, pour in cold water, and mix everything so the salt dissolves. The salted water will draw out the bitterness from the eggplants, and thanks to this step, they will absorb much less vegetable oil if you choose to fry them later.
Step 3
So the rounds do not float to the surface and stay fully submerged in the salted water, cover them with something like a plate and place a light weight on top. Keep the eggplants in the water this way for about 20-30 minutes. Drain the water, gently squeeze the eggplants with your hands, and blot them with paper towels. Slice the tomatoes into rounds slightly thinner than the eggplants, about 5-7 mm thick, about 1/4 inch.
Step 4
Prepare the mayonnaise sauce. It will add juiciness and aroma to the finished dish. Place the mayonnaise, the garlic pressed through a garlic press, and allspice into a small bowl. Mix everything thoroughly. You can leave the sauce as it is, or add more favorite spices if you like. I added a frozen Provence herb mix and a pinch of nutmeg.
Step 5
At this point, you can choose either method. You can cook them without frying first by placing the eggplant rounds directly after soaking onto a baking sheet lined with parchment paper. Or pour vegetable oil into a skillet, heat it over high heat, and fry the eggplant rounds on one side until golden, about 7-10 minutes.
Step 6
I tried both methods, but I liked the second one more. The finished dish turned out richer and more complete in flavor. Arrange the eggplant rounds on the baking sheet. Spread a small amount of sauce over each eggplant round. Place the sliced tomatoes on top. Grate the cheese on a medium grater and sprinkle it over the tomatoes. I used store-bought grated Gouda cheese.
Step 7
Place the eggplants into a preheated oven. The time and temperature are approximate and may vary greatly depending on your oven. I baked them in an electric oven using the top-and-bottom heat setting at 200°C, 400°F, for about 20 minutes. Then I switched to convection and baked them for about 5 more minutes, until the cheese browned and formed an appetizing golden crust.
Step 8
Sprinkle the finished, flavorful eggplants with tomatoes, cheese, and garlic with finely chopped fresh herbs. Let the eggplants rest for at least 5 minutes, then serve them as a vegetarian supper on their own or as a side dish for meat or fish. Enjoy your meal!
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