Eggplant Bread with a Gooey Cheese Core: A Recipe That Melts in Your Mouth ✨

Preparation Steps

Step 1: Prepare the Eggplant

  1. Choose Your Eggplants: Pick firm, shiny eggplants without blemishes or soft spots. The size should be medium, as they will roast well and blend nicely into the bread.
  2. Roast the Eggplant: Preheat your oven to 400°F (200°C). Cut the eggplants into small cubes (about 1/2 inch). Spread them on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast for about 20-25 minutes, or until the eggplant is tender and slightly caramelized. Remove from the oven and let cool.

Step 2: Prepare the Cheese Filling

  1. Mix the Cheese Filling: In a bowl, combine the ricotta cheese, grated Parmesan cheese, salt, pepper, and Italian herbs (if using). Mix until smooth and set aside.

Step 3: Make the Eggplant Bread Batter

  1. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, black pepper, garlic powder, and onion powder.
  2. Mix Wet Ingredients: In another bowl, whisk the eggs, milk, and olive oil until well combined.
  3. Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

Step 4: Assemble the Eggplant Bread

  1. Add Roasted Eggplant: Gently fold in the roasted eggplant cubes, grated cheese, fresh herbs, and bacon or sausage (if using) into the batter.
  2. Prepare the Loaf Pan: Grease a loaf pan with olive oil or cooking spray. Pour half of the eggplant batter into the pan, smoothing it out evenly.
  3. Add Cheese Filling: Spoon the cheese mixture over the batter, spreading it out evenly while leaving a small border around the edges.
  4. Top with Remaining Batter: Carefully pour the remaining eggplant batter over the cheese filling, smoothing it out to cover it completely.

Step 5: Bake the Eggplant Bread

  1. Bake: Place the loaf pan in the preheated oven and bake for 45-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  2. Cool: Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Step 6: Serve and Enjoy

  1. Slice and Serve: Once cooled, slice the eggplant bread into thick slices. Serve warm or at room temperature. This dish pairs beautifully with a side salad or a light dipping sauce.