This Baked Eggplant with Parmesan, Almonds, and Emmental is a deliciously savory and satisfying dish that combines tender baked eggplant with a crunchy almond topping and a rich, gooey cheese blend. Perfect as a side dish or a light main course, this recipe is simple to make yet full of flavor, making it an excellent choice for a healthy and comforting meal.
Ingredients:
For the Eggplant:
- 2 medium eggplants, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/2 teaspoon dried oregano or thyme
For the Topping:
- 1/2 cup (50g) grated Parmesan cheese
- 1/2 cup (50g) shredded Emmental cheese
- 1/4 cup (25g) sliced almonds
- 1/4 cup (25g) breadcrumbs
- 2 tablespoons chopped fresh parsley (optional, for garnish)