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Baked eggplants with cheese and egg

Author
Cookinero 19 Apr 2025
5910
Baked eggplants with cheese and egg

Any appetizer with eggplants instantly attracts attention. We tried to make sure that this one is no exception. Tender eggplant boats filled with fresh vegetables and covered with cheese and sour cream sauce will turn into a delicious hot appetizer.

How to cook Baked eggplants with cheese and egg

Step 1

Baked eggplants with cheese and egg

For the sauce, combine mayonnaise, sour cream, cheese, garlic and eggs. Add salt, pepper and mix.

Step 2

Baked eggplants with cheese and egg

Brush the eggplants with olive oil and bake in the oven for 7 minutes.

Step 3

Baked eggplants with cheese and egg

Place tomatoes and peppers in the cavities and bake for another 5 minutes. Then add the sauce and put in the oven for another 20 minutes.

Baked eggplants with cheese and egg - FAQ About Ingredients, Baking Time and Storage

Yes, Greek yogurt or crème fraîche make excellent substitutes for sour cream, offering a similar tangy flavor and creamy texture.
Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for best texture.
Yes, this dish is naturally low in carbs. For an even lower-carb version, reduce the number of tomatoes or omit them.
Lightly salt the eggplant slices and let them sit for 10 minutes before baking to draw out excess moisture, then pat dry.
Yes, assemble the dish without baking, then freeze. Thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed.
Serve with a fresh green salad or crusty bread to soak up the delicious sauce. Garnish with fresh herbs like parsley or basil.
Absolutely! Feta, goat cheese, or grated Parmesan can replace the cheese in the sauce for a different flavor profile.
Double or triple the ingredients and use a larger baking dish. Ensure even layering for consistent cooking.

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