Tasty eggplant and cheese recipes
Tasty eggplant and cheese recipes

Autumn is the perfect time for eggplant recipes! Eggplants go so well with all other ingredients that you have in your kitchen. One of the best combinations is eggplant and cheese recipes. You can prepare tasty pizza, baked eggplant or even eggplant casserole. 

Whichever recipe you choose, be sure to use enough melty cheese. Enjoy our eggplant and cheese recipes!

Baked eggplant with cheese


  • 2 eggplants
  • 200 g of cream cheese
  • 100 g of feta cheese
  • 100 g of gouda cheese
  • 3 tablespoons of sour cream
  • 1 cup pretzels
  • 4 cloves of garlic
  • 2 eggs
  • Salt and pepper


Wash the eggplants and cut them into slices and salt. Leave them to stand for about half an hout, then drain and dry. Arrange in a baking pan and bake in an oven preheated to 220 degrees for 10 minutes.

Mix cream and feta cheese and half of the gouda. Add finely chopped garlic and eggs. Sprinkle the pan with breadcrumbs and arrange a portion of the eggplant. Coat with a third of the cheese, then arrange the aubergines, coat with cheese and arrange the rest of the aubergines. Coat with the rest of the mixture and sprinkle with the rest of the cheese.

Bake in an oven preheated to 200 degrees for half an hour.

Eggplant rolls fresh cheese in bechamel sauce


  • 400 g eggplant (1 larger piece)
  • A little salt
  • A little olive oil
  • 100 g of cheese in cubes
  • 50 g of sour cream
  • A little bit of mixture of spices Herbs of the Mediterranean
  • A little roasted eggplant
  • 1 full teaspoon of soft flour
  • 50 ml sour cream for cooking
  • 50-100 ml of water
  • A little dry herbal spice
  • A little cheese filling
  • A little bechamel sauce
  • A little Gouda cheese


Wash the eggplant and cut it lengthwise into thin slices (do not peel) and add salt to each. I got about larger plates and two oblong edges. Preheat the oven to 200 degrees. Coat the oven tray with margarine and line with baking paper. Coat the baking paper with a thin layer of olive oil and arrange the eggplant slices next to each other. By baking eggplant in this way, the eggplants will not be greasy and will not stick to the baking paper in the pan. 

Place the oven in a preheated oven at 200 degrees for about 10 minutes. Remove the pan from the oven. 

Remove the eggplants from the pan to cool faster. Choose beautiful whole plates (I had 8 of them) for filling, and peel the other parts (2 ends) and chop them finely and put them aside until use. For the filling, mix small cheese, cream, a little salt, chopped roasted eggplant and herbs with a fork. While the eggplant is baking, prepare the sauce.

Lightly fry the flour in a little olive oil and add the cooking cream, water, salt and vegeta and cook briefly with stirring for about 10 minutes, if the sauce is thick, add water. Pour most of the bechamel sauce into a fireproof dish, and leave a little to pour over the rolls. At the beginning of each slice of eggplant put a teaspoon of cheese mixture and gently roll.

Arrange the finished rolls in a fireproof dish on bechamel sauce. Transfer the bechamel sauce to the bowl where the cheese filling was, stir gently and pour over the rolls. Grate a little full-fat Trappist cheese on the surface. Place in a preheated oven at 200 degrees and bake for about 10 minutes, until the grated cheese melts.

Vegetarian lasagna


  • Eggplant – 3 pcs.
  • Carrots – 2 pcs.
  • Tomato – 3 pcs.
  • Tomato sauce – 200 g
  • Pecorino cheese – 200 g
  • Basil
  • Bechamel sauce – 200 g
  • Olive oil
  • Salt
  • Pepper


Cut the eggplant lengthwise into thin strips, add salt and pepper, then fry them on both sides in olive oil. Do the same with the carrot.

Arrange strips of eggplant in a ceramic bowl, then tomatoes cut into rings, then tomato sauce. Sprinkle with finely chopped basil and grated cheese.

Then eggplant again, then bechamel sauce, fried carrot, grated cheese and chopped basil. Eggplant again, then the rest of the tomato sauce and grated cheese.

Bake for 30 minutes at 180 degrees C.

Serve warm.