Eggplant Pecorino merges tender eggplant with the tangy taste of Pecorino cheese. We love how the flavors blend into a hearty dish that feels like classic Italian comfort food.
This simple yet satisfying recipe adds a savory layer of cheese that complements the eggplant’s creamy texture. We serve it when we crave an easy dinner or a crowd-pleasing platter filled with rich taste.
With minimal prep and a handful of quality ingredients we can whip up a soul-warming meal that’s guaranteed to impress. Let’s get started and savor every cheesy bite.
Eggplant Pecorino Recipe
| Serves | 4 |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Total Time | 50 minutes |
Ingredients
- 2 medium eggplants sliced into ¼-inch rounds
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cloves garlic minced
- 1 small onion chopped
- 1 can crushed tomatoes
- ½ cup chopped basil
- 1 cup grated Pecorino cheese divided
- 1 cup shredded mozzarella cheese
Steps
- Pat the eggplant slices dry with a clean towel. Brush each slice with olive oil. Season with salt and black pepper.
- Arrange slices on a baking sheet. Bake at 400°F for 10 minutes. Flip them for even browning and bake for 10 additional minutes.
- Warm a drizzle of olive oil in a saucepan over medium heat. Add garlic and onion. Stir until the onion becomes translucent.
- Add crushed tomatoes and chopped basil. Simmer for 8 minutes. Stir to combine flavors thoroughly.
- Lightly grease a baking dish. Layer half of the eggplant slices. Spoon half of the tomato mixture over them. Sprinkle half of the grated Pecorino cheese and half of the mozzarella cheese.
- Create another layer using the remaining eggplant slices. Cover with the remaining tomato mixture. Top with the remaining Pecorino cheese and mozzarella cheese.
- Bake at 375°F for 15 minutes or until the cheese melts and turns golden at the edges. Let the Eggplant Pecorino rest for 5 minutes before serving.
Equipment
| Equipment | Usage |
|---|---|
| Large cutting board | For slicing the eggplants and preparing vegetables |
| Sharp knife | For smooth eggplant cuts and uniform onion slices |
| Large skillet | For sautéing onion and garlic to enhance flavor |
| Baking sheet | For roasting the eggplant slices and creating a tender texture |
| 9×13 inch baking dish | For layering roasted eggplant crushed tomatoes and cheese |
| Measuring cups and spoons | For precise measurements of sauce and cheese |
| Oven mitts | For safe handling of hot cookware |
Ingredients
| Servings | Prep Time | Cook Time | Total Time |
|---|---|---|---|
| 4 | 10 minutes | 40 minutes | 50 minutes |
- 2 medium eggplants sliced into ¼-inch rounds
- 2 tablespoons olive oil plus extra for brushing
- 2 cloves garlic minced
- 1 small onion chopped
- 1 can (14 ounces) crushed tomatoes
- 1 handful fresh basil leaves roughly torn
- 1 cup grated Pecorino cheese
- 1 cup shredded mozzarella cheese
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
Prep
We want to ensure each part of our Eggplant Pecorino is ready. Proper slicing and a well-seasoned sauce help us achieve a flavorful result.
| Step | Time (minutes) |
|---|---|
| Salting Eggplants | 15 |
| Sauce Simmer | 10 |
Slice And Salt The Eggplants
We slice our eggplants into ¼-inch rounds. We lay them on a baking sheet in a single layer. We sprinkle salt over each slice to draw out excess moisture. We let them rest for 15 minutes then we pat away excess water with paper towels. This routine helps reduce any bitterness and prepares the eggplants for roasting or pan-frying.
Prepare The Sauce
We warm a tablespoon of olive oil in a large skillet over medium heat. We add our chopped onion and sauté it until it turns translucent. We stir in our minced garlic and cook it for one minute. Next we introduce our crushed tomatoes and gently stir. We sprinkle in salt and pepper to taste. We allow the sauce to simmer for about 10 minutes so it develops a rich flavor. Finally we stir in a handful of fresh basil leaves to elevate the aroma.
Assembly
This step brings together our Eggplant Pecorino. We combine tender eggplant slices with our savory sauce and tangy cheeses.
Layer The Eggplants And Pecorino
We arrange our first layer of eggplant slices in a 9×13 inch baking dish. We spoon half of the sauce on top. We sprinkle half of the Pecorino cheese and then half of the mozzarella cheese. We repeat these steps with the remaining eggplant slices and sauce. We reserve a light layer of Pecorino cheese and mozzarella cheese for the top.
| Layer | Eggplant Slices | Sauce | Pecorino Cheese | Mozzarella Cheese |
|---|---|---|---|---|
| 1 | Half | Half | Half | Half |
| 2 | Remaining | Remaining | Remaining | Remaining |
Add Final Seasonings
We drizzle a small amount of olive oil. We sprinkle a pinch of salt if needed. We scatter a few torn basil leaves for extra fragrance. We make sure the top layer is evenly covered.
Bake
We preheat our oven to 375°F. We place our assembled dish on the center rack. We bake for 25 minutes or until the Pecorino cheese is lightly browned and the edges are bubbling. We remove the dish with oven mitts and let it rest for 5 minutes.
| Oven Temperature | Baking Time | Resting Time |
|---|---|---|
| 375°F | 25 minutes | 5 minutes |
We check for a golden top by gently pressing the cheese with a spoon. We watch for a slight sizzle around the edges. We avoid overbaking to keep the eggplant layers tender.
Serving Suggestions
We love serving our Eggplant Pecorino with fresh sides and complementary flavors. We often slice crusty garlic bread to soak up the rich sauce. We enjoy a crisp green salad with lettuce, tomatoes, cucumbers, and basil. We drizzle a light vinaigrette for brightness. For a heartier meal we pile our Eggplant Pecorino on top of al dente pasta. We finish with an extra sprinkle of Pecorino cheese for a savory kick.
| Serving Option | Why We Love It |
|---|---|
| Crisp green salad with lettuce tomatoes and cucumbers | Adds freshness and highlights the cheesy depth |
| Crusty garlic bread or focaccia | Allows us to scoop up the sauce without leaving any behind |
| Al dente pasta | Makes the dish more filling for family gatherings |
| Extra grated Pecorino cheese | Delivers a punch of bold flavor on top |
Conclusion
We love how Eggplant Pecorino transforms simple ingredients into a hearty entree. This dish brings comforting Italian flavors to our table and always impresses anyone we serve
We encourage using fresh produce and quality cheeses for a memorable meal. It’s a satisfying recipe that brings joy to our gatherings without much fuss
Frequently Asked Questions
What is Eggplant Pecorino?
Eggplant Pecorino is an Italian dish featuring thinly sliced eggplant layered with tomato sauce, tangy Pecorino cheese, and melted mozzarella. It’s baked until bubbly and lightly browned on top. With a tender texture and savory flavor, this casserole-style meal is perfect for family dinners or casual gatherings.
Why do I need to salt the eggplants first?
Salting helps draw out excess moisture and reduce any natural bitterness in the eggplant slices. After sprinkling with salt, let them rest for about 15 minutes before patting them dry. This simple step results in more tender slices and a tastier dish.
Can I substitute Pecorino cheese?
Yes. If you don’t have Pecorino, you can use Parmesan or even Romano cheese. While Pecorino adds a distinctive tang, these other Italian cheeses also provide a deliciously savory flavor. Make sure to adjust the salt content accordingly, as some cheeses are saltier than others.
How long does it take to prepare and bake?
It takes around 10 minutes to prep the ingredients and about 40 minutes to cook. You’ll spend roughly 50 minutes in total. This includes salting and patting dry the eggplant slices, sautéing onions and garlic, layering the dish, and baking until the cheese is golden and bubbling.
What’s the best way to know it’s fully cooked?
Look for browned, bubbling edges and melted cheese. Gently press the top to ensure the cheese is set while still moist. A slight sizzle around the baking dish edges is another good indicator. Avoid overbaking, as you want the eggplant to remain tender, not mushy.
Can I prepare it in advance?
Yes. You can assemble the layers ahead of time and keep the dish covered in the fridge for a few hours. When you’re ready to bake, simply place it in a preheated oven. This makes it a great option for busy schedules or entertaining guests.
What sides go well with Eggplant Pecorino?
Eggplant Pecorino pairs beautifully with a crisp green salad, warm garlic bread, or al dente pasta. Any of these additions will help balance its rich flavors and create a satisfying meal. Feel free to choose light, fresh sides that complement the tangy cheese and hearty eggplant layers.