Spanish Eggplant Bake with Manchego Cheese Recipe
This bake layers slices of eggplant, tomato sauce, and Manchego cheese into a dish that’s a bit like Italian parmigiana, but with a distinctly Spanish character. In the La Mancha region, sheep’s cheeses are the pride of the local cuisine and often end up in simple, home-style bakes. It’s a great way to make a meatless lunch or dinner that’s still hearty and full of flavor.
This dish combines the comforting, layered structure of an Italian-style parmigiana with the bold, smoky flavors of Spanish cuisine and the distinctive character of Manchego cheese. It’s an easy way to showcase a regional Spanish product in an everyday, meat-free meal.
Chef's tips
Salt and drain the eggplant properly so it doesn’t turn out watery or bitter. Don’t rush the tomato sauce—letting it thicken gives the bake a deeper, more concentrated flavor. If the top browns too quickly in the oven, loosely cover the dish with foil for the remaining baking time.
How to serve
Serve warm, cut into squares, with a green salad or a simple tomato and onion salad. It also works well as a tapas-style dish cut into smaller pieces and served at room temperature alongside olives and crusty bread.
Ingredients
- eggplant medium-sized, cut into slices about 0.5 cm - 2 piece
- salt for sprinkling the eggplant and seasoning
- olive oil for frying and the sauce - 4 tablespoons
- onion finely chopped - 1 piece
- garlic finely chopped - 3 cloves
- canned tomatoes chopped - 400 g
- tomato paste - 1 tablespoon
- sweet smoked paprika - 0.5 teaspoons
- sugar to balance the acidity - 0.5 teaspoons
- Manchego cheese coarsely grated - 150 g
- mozzarella cheese grated, for better stretchiness - 80 g
- fresh basil chopped or leaves, optional - 2 tablespoons
- black pepper to taste
Preparation
- Lay the eggplant slices out on a board or baking tray, sprinkle with salt on both sides, and set aside for 15 minutes until they release some liquid. Then quickly rinse under running water and pat dry with paper towels.
- Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Fry the eggplant slices in batches for 2–3 minutes on each side, until slightly softened and lightly browned. Add a little more oil if needed. Transfer to a plate.
- At the same time, heat 2 tablespoons of olive oil in a second pot. Add the onion and cook for 4–5 minutes, until softened and slightly translucent. Add the garlic and cook for another 30 seconds.
- Add the canned tomatoes, tomato paste, smoked paprika, sugar, a pinch of salt, and pepper. Cook over medium heat for 10–12 minutes, until the sauce thickens.
- Preheat the oven to 190°C (top and bottom heat).
- Pour a thin layer of tomato sauce into the bottom of an ovenproof dish. Arrange the first layer of eggplant, then sprinkle with some of the grated Manchego and mozzarella.
- Repeat the layers: sauce, eggplant, cheeses, until you use up all the ingredients. The top layer should be cheese.
- Place the bake in the oven and bake for 20–25 minutes, until the cheese is melted and lightly golden and the edges are gently bubbling.
- After removing from the oven, let the bake rest for 5–10 minutes so it firms up slightly and is easier to slice. Sprinkle with fresh basil before serving.
Storage
Zapiekankę przechowuj przykrytą w lodówce, podgrzewaj w piekarniku lub mikrofalówce. Po rozmrożeniu najlepiej zapiec ją jeszcze 10–15 minut, żeby odzyskała strukturę.
