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Eggplant Chorizo Bake

Eggplant Chorizo Bake
10 minutes
26 minutes
6 servings, about 1 cup per serving
  • Baked eggplant is delicious. Add cooked chorizo, cheese and a quick and easy tomato sauce and you’ve got yourself a flavorful dish for your next family dinner.
Key Ingredients


  • 1 large eggplant
  • 1 tablespoon grapeseed oil
  • 1 1/2 cups canned unsalted diced tomatoes in juice, undrained
  • 2 tablespoons tomato paste
  • 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon
  • 1/2 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1 teaspoon crushed dried Mexican oregano, divided
  • 1/2 teaspoon granulated sugar
  • 1/2 cup crumbled pork chorizo, cooked and drained
  • 3/4 cup (3 ounces) shredded Manchego cheese, divided

Make It

Step 1
Slice off the stem of eggplant. Using a mandolin slicer, slice into ¼-inch-thick slices. You should have about 12 slices.
Step 2
Heat oil in large skillet over medium-low heat. Add tomatoes with juice, tomato paste and bouillon. Cook, stirring frequently, for about 5 minutes or until mixture is thickened. Stir in evaporated milk, ½ teaspoon oregano and sugar. Cook for 1 minute. Remove from heat.
Step 3
Preheat oven to 350° F.
Step 4
Spread 2 tablespoons of sauce in an oven-safe dish.
Step 5
Arrange half of the eggplant slices in one layer on bottom of dish. Top with ½ cup sauce. Sprinkle with half of the chorizo and 1/3 cup cheese. Repeat layers by placing remaining slices over first layer. Top with remaining sauce, chorizo and cheese.
Step 6
Bake for 20 minutes. Remove from oven; sprinkle with remaining ½ teaspoon oregano and serve.

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