Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Japanese Eggplant & Veggie Cheese Bake November 1, 2010

Japanese Eggplant Veggie Cheese Bake

Jamie says:  To switch things up, I shopped for my produce at Ward’s, a local grocery store.  The store has some interesting produce that is difficult to find elsewhere.  For example, they have jicama, escarole, and a type of eggplant that I’ve never even seen or heard of- Japanese eggplant.  Try experimenting with a new fruit or vegetable this week.  You never know, it might become a new favorite.

Japanese Eggplant & Veggie Cheese Bake


  • 2 Japanese eggplants (thin eggplant)
  • 1 leek
  • 3 Tbsp Filippo Berio extra virgin olive oil
  • 1/8 tsp freshly ground pepper
  • 1/2 tsp sea salt
  • 1/2 tsp basil
  • 1/2 tsp parsley
  • 1/2 tsp oregano
  • 1/4 cup Ian’s panko Italian style breadcrumbs
  • 1 red bell pepper
  • 6 oz Polly-o part-skim mozzarella cheese


  1. Preheat oven to 375°F.  Wash eggplant and leek.  Cut eggplant and leek into slices about 1/4 inch thick.  Put in a 13 x 9 inch glass baking dish.  Add olive oil, freshly ground pepper, sea salt, basil, parsley, oregano, and breadcrumbs.  Mix well.  Bake for about 20 minutes.
  2. Wash bell pepper.  Cut into strips about 1/4 inch thick.  Add to top of cooked veggies.  Increase oven temperature to 400°F, and return dish to the oven.  Cook for about 10 minutes more.
  3. Slice cheese into thin strips.  Place on top of bell peppers and cook for an additional 7 minutes or until veggies are cooked.  Serves: ~4.  Enjoy!

Wow!  So good!  The Japanese eggplant is smaller in diameter, which is perfect for this dish.  This is one of my favorite ways to cook eggplant now.

  • Nutrition note:  Red bell peppers are a good source of vitamin C.  Vitamin C has been proven to reduce the duration and severity of colds.

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