Cheesy Baked Eggplant and Vegetable Squares
Cheesy Baked Eggplant and Vegetable Squares
Ingredients
For the Eggplant Preparation
- 1 eggplant, peeled, cut into thin strips
- 3 1/3 cups water
- 1/2 teaspoon salt, for soaking
For the Sautéed Vegetables
- 1 onion, peeled, finely chopped
- 1 carrot, peeled, cut into thin strips
- 1 red bell pepper, cored, deseeded, cut into thin strips
- 1 green bell pepper, cored, deseeded, cut into thin strips
- 1 yellow bell pepper, cored, deseeded, cut into thin strips
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Egg Batter
- 3 eggs, large
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 1/2 cup milk
- 1/2 cup all-purpose flour
For Assembly and Topping
- 1 teaspoon vegetable oil, for greasing
- 1/4 cup fresh parsley, finely chopped
- 1 cup mozzarella cheese, grated
Instructions
- 1
Peel the eggplant and cut it into thin strips. In a large bowl, combine the eggplant strips with 3 1/3 cups of water and 1/2 teaspoon of salt. Let it soak for 10 minutes.
⏱️ 2 min
- 2
While the eggplant soaks, peel and finely chop the onion. Peel the carrot and cut it into thin strips. Core, deseed, and cut the red, green, and yellow bell peppers into thin strips.
⏱️ 10 min
- 3
Drain the soaked eggplant thoroughly, pressing out any excess water.
⏱️ 3 min
- 4
Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
⏱️ 4 min
- 5
Add the carrot strips and all the bell pepper strips to the pan. Sauté for 5 minutes, then add the drained eggplant strips. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Continue to sauté until all vegetables are tender, about 8-10 minutes.
⏱️ 10 min
- 6
In a separate medium bowl, crack the 3 eggs. Add 1/4 teaspoon of salt and 1/8 teaspoon of black pepper, then whisk well. Gradually whisk in the 1/2 cup of milk and 1/2 cup of all-purpose flour until a smooth, liquid batter forms.
⏱️ 5 min
- 7
Preheat your oven to 375°F. Line a baking tray with baking paper and lightly grease it with 1 teaspoon of vegetable oil.
⏱️ 2 min•🌡️ 375
- 8
Transfer the sautéed vegetables to a large bowl. Pour the prepared liquid egg batter over the vegetables and mix thoroughly to combine.
⏱️ 3 min
- 9
Pour the vegetable and batter mixture onto the prepared baking tray and spread it evenly.
⏱️ 2 min
- 10
Bake for 20 minutes in the preheated oven.
⏱️ 20 min•🌡️ 375
- 11
While the dish bakes, finely chop the fresh parsley.
⏱️ 3 min
- 12
After 20 minutes, remove the tray from the oven. Sprinkle the finely chopped parsley evenly over the surface, followed by the grated mozzarella cheese.
⏱️ 2 min
- 13
Return the tray to the oven and bake for an additional 10 minutes, or until the cheese is melted and golden brown.
⏱️ 10 min•🌡️ 375
- 14
Remove from the oven, let cool slightly, then cut into square portions and serve warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Baked Eggplant and Vegetable Squares
Ingredients
For the Eggplant Preparation
- 1 eggplant, peeled, cut into thin strips
- 3 1/3 cups water
- 1/2 teaspoon salt, for soaking
For the Sautéed Vegetables
- 1 onion, peeled, finely chopped
- 1 carrot, peeled, cut into thin strips
- 1 red bell pepper, cored, deseeded, cut into thin strips
- 1 green bell pepper, cored, deseeded, cut into thin strips
- 1 yellow bell pepper, cored, deseeded, cut into thin strips
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Egg Batter
- 3 eggs, large
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 1/2 cup milk
- 1/2 cup all-purpose flour
For Assembly and Topping
- 1 teaspoon vegetable oil, for greasing
- 1/4 cup fresh parsley, finely chopped
- 1 cup mozzarella cheese, grated
Instructions
- 1
Peel the eggplant and cut it into thin strips. In a large bowl, combine the eggplant strips with 3 1/3 cups of water and 1/2 teaspoon of salt. Let it soak for 10 minutes.
⏱️ 2 min - 2
While the eggplant soaks, peel and finely chop the onion. Peel the carrot and cut it into thin strips. Core, deseed, and cut the red, green, and yellow bell peppers into thin strips.
⏱️ 10 min - 3
Drain the soaked eggplant thoroughly, pressing out any excess water.
⏱️ 3 min - 4
Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
⏱️ 4 min - 5
Add the carrot strips and all the bell pepper strips to the pan. Sauté for 5 minutes, then add the drained eggplant strips. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Continue to sauté until all vegetables are tender, about 8-10 minutes.
⏱️ 10 min - 6
In a separate medium bowl, crack the 3 eggs. Add 1/4 teaspoon of salt and 1/8 teaspoon of black pepper, then whisk well. Gradually whisk in the 1/2 cup of milk and 1/2 cup of all-purpose flour until a smooth, liquid batter forms.
⏱️ 5 min - 7
Preheat your oven to 375°F. Line a baking tray with baking paper and lightly grease it with 1 teaspoon of vegetable oil.
⏱️ 2 min•🌡️ 375 - 8
Transfer the sautéed vegetables to a large bowl. Pour the prepared liquid egg batter over the vegetables and mix thoroughly to combine.
⏱️ 3 min - 9
Pour the vegetable and batter mixture onto the prepared baking tray and spread it evenly.
⏱️ 2 min - 10
Bake for 20 minutes in the preheated oven.
⏱️ 20 min•🌡️ 375 - 11
While the dish bakes, finely chop the fresh parsley.
⏱️ 3 min - 12
After 20 minutes, remove the tray from the oven. Sprinkle the finely chopped parsley evenly over the surface, followed by the grated mozzarella cheese.
⏱️ 2 min - 13
Return the tray to the oven and bake for an additional 10 minutes, or until the cheese is melted and golden brown.
⏱️ 10 min•🌡️ 375 - 14
Remove from the oven, let cool slightly, then cut into square portions and serve warm.
⏱️ 5 min