Cheesy Tomato & Basil Eggplant Rounds
Cheesy Tomato & Basil Eggplant Rounds
Ingredients
- 1 eggplant, large
- 1 yellow onion, medium, chopped
- 3 roma tomatoes, chopped
- 2 cloves garlic, minced
- 3 tablespoons La Tourangelle olive oil
- as needed olive oil, for brushing
- 1/2 teaspoon salt
- to taste pepper
- 1 1/2 cups shredded mozzarella
- 1 cup shredded Parmesan cheese
- 1 egg
- 1 teaspoon dried oregano
- 1/2 cup fresh basil, chopped
- as needed breadcrumb, optional
Instructions
- 1
Preheat the oven to 425°F. Line a sheet pan with parchment paper and lightly grease it. Set aside.
⏱️ 10 min•🌡️ 425
- 2
Slice the eggplant into 1/2 inch thick rounds. Use a cookie cutter or a knife to cut out a round hole in the center of each eggplant round, leaving a small edge.
⏱️ 5 min
- 3
Set the eggplant edges (rings) onto the prepared sheet pan, spread out. Chop the middle parts (scooped-out centers) of the eggplant into small cubes.
⏱️ 5 min
- 4
Heat 3 tablespoons of La Tourangelle olive oil in a pan over medium-high heat. Add the chopped eggplant cubes and the chopped onion to the pan and sauté for about 10-12 minutes until they are tender and cooked.
⏱️ 12 min
- 5
Add the chopped tomatoes and minced garlic to the pan. Season with 1/2 teaspoon of salt and pepper to taste. Continue to sauté for about 3-4 minutes, until the tomatoes are soft.
⏱️ 4 min
- 6
Remove the mixture from the heat and set it aside to cool for about 10 minutes.
⏱️ 10 min
- 7
Once cooled, transfer the sautéed mixture to a mixing bowl. Add the fresh chopped basil, dried oregano, 1 1/2 cups of shredded mozzarella, and 1 cup of shredded Parmesan cheese to the mixture. Mix to combine thoroughly.
⏱️ 5 min
- 8
Add the egg to the mixture and mix again to ensure all ingredients are well combined.
⏱️ 3 min
- 9
Spoon the prepared filling mixture into the eggplant round edges (rings) that are on the sheet pan. Make sure to fill them completely. If desired, sprinkle breadcrumbs on top of the filled eggplant rounds for extra crunch.
⏱️ 5 min
- 10
Brush the edges of the eggplant rounds with more olive oil. Place the sheet pan into the preheated oven and bake for 25-27 minutes, or until the eggplant is golden and the cheese is bubbly.
⏱️ 27 min•🌡️ 425
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Tomato & Basil Eggplant Rounds
- 1 eggplant, large
- 1 yellow onion, medium, chopped
- 3 roma tomatoes, chopped
- 2 cloves garlic, minced
- 3 tablespoons La Tourangelle olive oil
- as needed olive oil, for brushing
- 1/2 teaspoon salt
- to taste pepper
- 1 1/2 cups shredded mozzarella
- 1 cup shredded Parmesan cheese
- 1 egg
- 1 teaspoon dried oregano
- 1/2 cup fresh basil, chopped
- as needed breadcrumb, optional
Instructions
- 1
Preheat the oven to 425°F. Line a sheet pan with parchment paper and lightly grease it. Set aside.
⏱️ 10 min•🌡️ 425 - 2
Slice the eggplant into 1/2 inch thick rounds. Use a cookie cutter or a knife to cut out a round hole in the center of each eggplant round, leaving a small edge.
⏱️ 5 min - 3
Set the eggplant edges (rings) onto the prepared sheet pan, spread out. Chop the middle parts (scooped-out centers) of the eggplant into small cubes.
⏱️ 5 min - 4
Heat 3 tablespoons of La Tourangelle olive oil in a pan over medium-high heat. Add the chopped eggplant cubes and the chopped onion to the pan and sauté for about 10-12 minutes until they are tender and cooked.
⏱️ 12 min - 5
Add the chopped tomatoes and minced garlic to the pan. Season with 1/2 teaspoon of salt and pepper to taste. Continue to sauté for about 3-4 minutes, until the tomatoes are soft.
⏱️ 4 min - 6
Remove the mixture from the heat and set it aside to cool for about 10 minutes.
⏱️ 10 min - 7
Once cooled, transfer the sautéed mixture to a mixing bowl. Add the fresh chopped basil, dried oregano, 1 1/2 cups of shredded mozzarella, and 1 cup of shredded Parmesan cheese to the mixture. Mix to combine thoroughly.
⏱️ 5 min - 8
Add the egg to the mixture and mix again to ensure all ingredients are well combined.
⏱️ 3 min - 9
Spoon the prepared filling mixture into the eggplant round edges (rings) that are on the sheet pan. Make sure to fill them completely. If desired, sprinkle breadcrumbs on top of the filled eggplant rounds for extra crunch.
⏱️ 5 min - 10
Brush the edges of the eggplant rounds with more olive oil. Place the sheet pan into the preheated oven and bake for 25-27 minutes, or until the eggplant is golden and the cheese is bubbly.
⏱️ 27 min•🌡️ 425