Baked Eggplant with Creamy Goat Cheese and Herbs

If you’re looking for a hearty side dish or a satisfying meatless main, this baked eggplant with goat cheese delivers. Thick “eggplant steaks” are coated in golden toasted panko for a crunchy exterior, seasoned with garlic, and finished with bright marinara and creamy goat cheese. The combination of textures and flavors—crispy crumbs, tender eggplant, tangy cheese, and fresh basil—makes a crowd-pleasing dish your whole family will ask to repeat.

Baking concentrates the eggplant’s mild sweetness and yields a creamy interior that cuts and holds like a steak. This recipe is simple to make, uses pantry-friendly ingredients, and works equally well as a vegetarian centerpiece or as a substantial side. It’s also an inviting introduction to eggplant for anyone new to the vegetable.

The Ingredients

• Eggplant – choose medium to small, firm, glossy-skinned fruit for best texture and flavor.
• Salt – used to draw out excess moisture and lighten bitterness.
• Panko breadcrumbs – toasted for extra crunch and a light texture.
• Garlic – minced, added to the butter to flavor the breadcrumbs.
• Butter – for toasting the panko and adding richness.
• Eggs – a mixture of whole egg and egg white to help crumbs adhere.
• Marinara sauce – use your favorite jarred sauce or a simple homemade tomato sauce.
• Fresh basil – chopped or torn, added before the sauce for an herb-fresh finish.
• Goat cheese – crumbled and softened so it melts slightly over the hot eggplant.

Making the Recipe

Below is a clear overview of the process. A full ingredient list and step-by-step instructions follow this summary.

1. Prepare the eggplant: Slice into 1-inch rounds so the pieces resemble steaks. Salt both sides and let sit 30 minutes to release excess liquid and any bitterness.
2. Toast the panko: Sauté butter and garlic briefly, then add panko and cook until golden, stirring often.
3. Make the egg wash: Whisk a whole egg and an egg white with a pinch of salt.
4. Coat the slices: Rinse and pat dry the eggplant, dip each slice in the egg mixture, then press into the toasted panko so the crumbs adhere evenly.
5. Bake until golden: Arrange on a prepared baking sheet and roast until tender and lightly browned, then flip.
6. Add toppings and finish: Top flipped slices with basil, a spoonful of marinara, and a portion of softened goat cheese. Return to the oven until warmed through and cheese is slightly melted; broil briefly if you want the tops more browned.

Bake the eggplant steaks until tender, then finish with marinara, basil, and goat cheese for a dish that’s both comforting and elegant.

Helpful Tips

Salting the eggplant and letting it rest removes excess water and reduces bitterness, improving texture and allowing the eggplant to absorb flavors without becoming soggy.

Any eggplant variety will work, but choose fruit that feels heavy for its size, is firm to the touch, and has shiny skin. Medium to small sizes have fewer seeds and a better, less bitter flavor than very large, mature eggplants.

To check seediness and flesh quality, look at the blossom end: eggplants with a round dimple typically have fewer seeds and more dense, meaty flesh than those with an elongated, oval dimple.

The combination of baked eggplant and creamy goat cheese creates a balanced, satisfying plate. Panko breadcrumbs add crispness without heaviness, and marinara provides a bright tomato contrast. Serve this alongside a green salad for a light meal or pair it with roasted meat for a heartier menu.

Ingredients (serves 4)

• 1 eggplant (about 1 to 1½ pounds)
• 1 tablespoon kosher salt
• 1½ cups panko breadcrumbs, toasted
• 4–6 garlic cloves, minced
• 4 tablespoons butter
• 1 large egg + 1 egg white
• 1 cup marinara pasta sauce
• ½ cup chopped fresh basil
• 4 ounces goat cheese, crumbled and softened

Instructions

1. Preheat oven to 400°F (200°C). Prepare a baking sheet by spraying with nonstick spray or brushing lightly with oil.
2. Wash the eggplant and cut into 1-inch-thick slices. Optional: remove peel if the skin is thick. You should have 4–6 slices.
3. Sprinkle both sides of each slice with kosher salt and arrange in a colander or on a plate. Let sit 30 minutes to draw out moisture, then rinse and pat dry.
4. In a small skillet, melt butter over medium heat. Add minced garlic and cook until fragrant. Add panko and stir until breadcrumbs are evenly coated and golden, about 4–5 minutes. Transfer to a plate to cool slightly.
5. In a shallow dish whisk the whole egg, egg white, and a pinch of salt. Dip each eggplant slice in the egg wash, then press into the toasted panko to coat both sides. Place coated slices on the prepared baking sheet.
6. Bake on the middle rack for about 20 minutes, or until slices are slightly soft and the coating is golden. Remove from oven and flip each slice.
7. Top each flipped slice with a little chopped basil, a spoonful of marinara sauce, and a portion of softened goat cheese. Return to the oven and bake 10 more minutes. For extra browning, broil 2–3 minutes at the end—watch carefully to avoid burning.
8. Serve immediately, garnished with additional basil if desired.

Notes

If your goat cheese is very soft, place it in a piping bag or a zip-top bag with the corner snipped and pipe small rounds onto each eggplant slice for easier portioning and a neat presentation.

Nutrition (per serving, approximate)

• Calories: 201 kcal
• Carbohydrates: 15 g
• Protein: 10 g
• Fat: 12 g

This recipe first appeared in 2014 and has been refreshed with new photography and clarified instructions. It’s an approachable, flavorful way to enjoy eggplant any night of the week.