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Eggplant medallions

Author
Cookinero 20 Mar 2025
4220
Eggplant medallions

Eggplant is considered one of the healthiest vegetables for a reason. It contains vitamins of group B, vitamins C and PP, as well as a number of useful minerals. Baked eggplant medallions will be a great side dish for any meat or fish dish. If desired, you can add your favorite herbs and spices to the recipe.

How to cook Eggplant medallions

Step 1

Eggplant medallions

Cut the eggplant into slices approximately 1.5-2 cm thick.

Step 2

Eggplant medallions

Soak the eggplant in salted water for 5-7 minutes to remove the bitterness.

Step 3

Eggplant medallions

Cut the tomato into slices.

Step 4

Eggplant medallions

Cut the cheese.

Step 5

Eggplant medallions

Finely chop the garlic and mix with mayonnaise.

Step 6

Eggplant medallions

Spread the eggplants with mayonnaise.

Step 7

Eggplant medallions

Place chopped tomatoes on top of the mayonnaise.

Step 8

Eggplant medallions

Place cheese slices on top of the tomatoes.

Step 9

Eggplant medallions

Place the medallions on a greased baking tray. Preheat the oven to 200°C.

Step 10

Eggplant medallions

Bake the eggplants in the oven for 10-15 minutes.

Step 11

Eggplant medallions

Serve eggplant medallions hot with mayonnaise and fresh herbs.

Eggplant medallions - FAQ About Ingredients, Baking Time and Storage

Yes! You can use Greek yogurt, sour cream, or a light vegan mayo for a lower-fat option without sacrificing creaminess.
Store leftovers in an airtight container for up to 2 days. Reheat in the oven for best texture.
Absolutely! Use dairy-free cheese and vegan mayo. Check that your breadcrumbs (if used) are plant-based.
Freeze before baking: layer uncooked medallions on parchment, freeze solid, then transfer to a bag. Bake from frozen, adding 5-7 extra minutes.
Yes! Air-fry at 375°F (190°C) for 8-10 minutes until cheese melts. Space them evenly to ensure crispiness.
Fresh basil, parsley, or oregano complement the flavors beautifully. Sprinkle on top before serving.
Rinse the eggplant after soaking, or skip the salted water step if using young, mild eggplants.

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