Baked eggplant with cheese is one of those dishes that looks like it came from a restaurant kitchen but only needs a handful of ingredients. Eggplant soaks up the flavor of tomato, garlic, and herbs beautifully, and a layer of melted cheese on top turns simple vegetable slices into a dish hearty enough to serve guests.

The key to getting good results is prepping the eggplant properly. Salting before baking draws out any bitterness and removes excess moisture, so the slices hold their shape under the weight of the cheese and tomato instead of turning mushy. If the eggplants are young and fresh, you can shorten this step to 10-15 minutes or skip it, but it’s worth doing for larger, older ones.

Pick the cheese based on what you like: mozzarella or suluguni gives a stretchy, creamy melt, while a bit of parmesan or another aged cheese adds sharpness and helps the top brown nicely. Feel free to mix a few cheeses or substitute whatever good melting cheese you have on hand.

This dish works well as a light standalone meal with a piece of bread or a green salad, or as a side to meat or fish. Leftovers reheat well the next day and barely lose any flavor.