Baked Eggplant with Cherry Tomatoes and Vegan Mozzarella Cheese
This simple recipe involves halved eggplants that are baked in the oven with some fresh cherry tomatoes, herbs and spices, and melty vegan mozzarella cheese.
If you have any gluten-free sourdough croutons leftover, mix them with a bit of olive oil and garlic, and add a sprinkling of the crispy breadcrumbs on top of the eggplant and tomatoes during the final few minutes of cooking!
You can get access to our complete gluten-free sourdough bread baking kits here!
If you're craving a different eggplant recipe that is also packed with flavor, try our baba ghanoush!
Instructions
9 stepsPreheat the oven to 390˚F.
Cut the eggplant in half lengthwise, and sprinkle the cut sides of the eggplant with a small pinch of Kosher salt.
Cut the cherry tomatoes in half, and sprinkle with salt. Transfer the cherry tomatoes to a bowl to drain some of their excess liquid for five minutes.
After five minutes, pat the surface of the eggplant dry, and drain the excess water from the halved tomatoes.
Add the minced garlic, Italian seasoning, red pepper flakes, and freshly-ground black pepper to the bowl with the tomatoes, and toss to evenly combine.
Place the halved eggplant skin-side-down on a sheet tray lined with parchment paper.
Top the halved eggplant with some shredded vegan mozzarella cheese, in addition to some of the cherry tomatoes that you prepared earlier.
Add a drizzle of olive oil, and bake in the oven for roughly 30-35 minutes, depending on how soft you want the eggplant to be.
Serve hot, with some chopped fresh parsley leaves.
