This baked eggplant and tomato mozzarella dish is a deliciously simple combination of roasted vegetables and melted cheese. Each layer is packed with flavor from the herbs and spices, making it a perfect side dish or light main course. The result is a hearty yet healthy meal with Mediterranean-inspired flavors that everyone will enjoy.
Preparation Time:
- Prep time: 10 minutes
- Cook time: 35-40 minutes
- Total time: 50 minutes
Ingredients
- 300g (10.5 oz) eggplant, sliced into 1/4-inch thick rounds
- 200g (7 oz) tomato, sliced
- 150g (5 oz) mozzarella cheese, sliced
- Dry parsley, to taste
- Dry basil, to taste
- Crushed red pepper, to taste
- Garlic powder, to taste
- Paprika, to taste
- Salt, to taste
- Olive oil, for drizzling
- Oregano, to taste
Directions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Eggplant: Slice the eggplant into 1/4-inch thick rounds. Place them on a parchment-lined baking sheet, drizzle with olive oil, and season with salt, garlic powder, paprika, and crushed red pepper.
- Roast the Eggplant: Roast in the oven for 15-20 minutes, until soft and golden.
- Layer the Ingredients: In a baking dish, alternate layers of roasted eggplant, sliced tomatoes, and mozzarella cheese. Season each layer with dry parsley, basil, and oregano.
- Bake: Finish with a final layer of cheese, and bake for another 15-20 minutes until the cheese is melted and bubbly.
- Serve: Let cool slightly before serving. Drizzle with olive oil and garnish with more herbs if desired.
Serving Suggestions
- Serve alongside crusty bread or as a side dish for grilled meats or fish.
- Pair with a fresh green salad for a lighter meal.
Cooking Tips
- To reduce moisture, salt the eggplant and let it sit for 10 minutes before roasting, then pat dry.
- Add other vegetables like zucchini or bell peppers for extra layers of flavor.
Nutritional Benefits
- Eggplant is a great source of fiber and antioxidants.
- Tomatoes provide a good dose of vitamin C and lycopene, beneficial for heart health.
Dietary Information
- This dish is naturally gluten-free.
- To make it vegan, substitute mozzarella with dairy-free cheese options.
Nutritional Facts (Per Serving)
- Calories: 220 kcal
- Protein: 10g
- Fat: 15g
- Carbohydrates: 12g
- Fiber: 4g
- Sodium: 350mg
Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven to maintain the crispness of the eggplant and cheese.
Why You’ll Love This Recipe
- Easy to prepare with minimal ingredients and time.
- A satisfying and light dish with bold flavors from the herbs and spices.
- It’s a great way to incorporate more vegetables into your meals.
- Versatile enough to be served as a side or main course.
Conclusion
This baked eggplant and tomato mozzarella stack is a perfect combination of healthy and hearty, delivering a rich taste in every bite. The blend of roasted vegetables with melted cheese creates a wonderful texture, making it an ideal dish for family dinners or entertaining guests. With its simplicity and delightful flavors, it’s sure to become a favorite in your home.
Frequently Asked Questions
- Can I use a different type of cheese?
Yes, feta or cheddar would work well as substitutes. - Can I freeze this dish?
It’s best enjoyed fresh, but you can freeze leftovers and reheat them in the oven. - Can I use fresh herbs instead of dried?
Absolutely! Fresh parsley, basil, and oregano will add even more vibrant flavor. - Can I grill the eggplant instead of roasting?
Yes, grilling adds a nice smoky flavor to the eggplant. - What can I serve with this dish?
It pairs well with pasta, rice, or a simple salad. - Can I make this dish ahead of time?
Yes, prepare the layers and refrigerate until ready to bake. - Can I add meat to this recipe?
You can add cooked ground beef or sausage between the layers for extra protein. - Is this dish keto-friendly?
Yes, it’s low in carbohydrates and suitable for a keto diet. - What other vegetables can I use in this dish?
Zucchini, bell peppers, or mushrooms would make great additions. - How can I prevent the eggplant from becoming too soggy?
Pre-salting and draining the eggplant before roasting helps reduce excess moisture.