1. Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the Eggplant:
- Slice the Eggplant: Slice the eggplants into 1/2-inch rounds. If you prefer, you can also cut them into half-moons or cubes.
- Season the Eggplant: Arrange the eggplant slices in a single layer on the prepared baking sheet. Brush both sides of each slice with olive oil and season with salt, pepper, and dried oregano or thyme.
- Bake the Eggplant: Bake in the preheated oven for 20-25 minutes, or until the eggplant is tender and slightly golden. Flip the slices halfway through the baking time for even cooking.
3. Prepare the Topping:
- Combine Topping Ingredients: In a small bowl, mix together the grated Parmesan cheese, shredded Emmental cheese, sliced almonds, and breadcrumbs.
- Season: Add a pinch of salt and pepper to the topping mixture, if desired. The Parmesan cheese is already quite salty, so adjust accordingly.
4. Assemble the Dish:
- Top the Eggplant: Once the eggplant slices are baked and tender, remove them from the oven. Sprinkle the cheese and almond topping evenly over each slice of eggplant.
- Bake Again: Return the eggplant to the oven and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and golden brown, and the almonds are toasted.
5. Serve the Dish:
- Garnish and Serve: Remove the baked eggplant from the oven and let it cool slightly. Garnish with chopped fresh parsley if desired. Serve warm.
Tips for Perfect Baked Eggplant:
- Salting the Eggplant: If you prefer, you can salt the eggplant slices and let them sit for about 30 minutes before baking to draw out excess moisture. This step helps reduce bitterness and makes the eggplant slices more tender. After salting, rinse the slices and pat them dry before proceeding.
- Crunchy Topping: For extra crunch, toast the sliced almonds lightly in a dry skillet before adding them to the topping mixture.
- Cheese Variations: You can substitute Emmental with other cheeses like Gruyère, mozzarella, or cheddar for different flavors.
Variations:
- Add Vegetables: Add other vegetables like tomatoes, bell peppers, or zucchini to the baking sheet for a more robust dish.
- Herbs and Spices: Experiment with different herbs and spices, such as basil, rosemary, or chili flakes, to suit your taste.
Serving Suggestions:
- As a Main Dish: Serve with a side salad or some quinoa or couscous for a light, vegetarian main course.
- As a Side Dish: Pair with grilled meats, fish, or other main dishes for a hearty side.
- With Pasta: Serve over pasta or alongside a tomato sauce for a comforting meal.
Conclusion
This Baked Eggplant with Parmesan, Almonds, and Emmental is a flavorful and satisfying dish that’s both easy to make and wonderfully delicious. The combination of tender eggplant, melted cheese, and crunchy almonds makes for a delightful experience in every bite. Whether you’re serving it as a side or a main course, this dish is sure to impress!