Baked Eggplant Mozzarella Medallions

If you’re looking for a simple, savory, and satisfying dish that celebrates the rich texture of eggplant and the creamy goodness of mozzarella, these Baked Eggplant Mozzarella Medallions are the perfect choice. With just a few pantry staples, this recipe transforms humble ingredients into something worthy of a weeknight dinner or even a dinner party appetizer. Unlike traditional fried versions, this baked variation keeps things light and healthy while still delivering all the crispness and flavor you love. Whether you’re a seasoned vegetarian or just exploring meatless meals, this dish checks all the boxes: crispy, cheesy, flavorful, and easy to make.

Cooking Time

• Preparation Time: 20 minutes

• Resting Time (sweating eggplant): 15 minutes

• Cooking Time: 30 minutes

• Total Time: 1 hour 5 minutes

Ingredients

• 1 medium eggplant

• Salt (for seasoning and sweating the eggplant)

• Black pepper, to taste

• 3 eggs

• 100 g mozzarella cheese, shredded or sliced

• Vegetable oil (for brushing or drizzling)

• All-purpose flour (for dredging, about ½ cup)

Step-by-Step Cooking Directions

Prepare the Eggplant
Wash and slice the eggplant into thin, even rounds—approximately 0.5 cm thick. Lay the slices on a tray or in a colander and sprinkle both sides with salt. Let them sit for 15 minutes. This process helps draw out the bitterness and excess moisture from the eggplant, ensuring a better texture.

Pat Dry and Season
Once the eggplant slices have rested, use paper towels to pat them completely dry. This is an essential step to avoid soggy slices. Season both sides with black pepper to taste.

Prepare the Breading Station
Crack the eggs into a bowl, add a pinch of salt and pepper, and beat until smooth. Pour the flour onto a flat plate for dredging.

Bread the Eggplant
Dip each slice of eggplant into the flour, lightly coating both sides, and shake off any excess. Next, dip it into the beaten egg, ensuring an even coat.

Assemble in Baking Dish
Lightly oil a baking dish or line it with parchment paper. Arrange the breaded eggplant slices in a single layer without overlapping. Top each slice with shredded or sliced mozzarella cheese.

Bake
Preheat your oven to 180°C (350°F). Place the baking dish in the oven and bake for about 30 minutes, or until the eggplant is tender, the crust is golden, and the mozzarella is melted and slightly browned.

Serve
Allow the dish to cool for a couple of minutes. Serve warm as a side dish, appetizer, or light vegetarian main course.

Nutritional Information (Per serving, based on 4 servings)

• Calories: ~260 kcal

• Protein: ~13g

• Fat: ~15g

• Carbohydrates: ~18g

• Fiber: ~4g

• Sugars: ~3g

• Sodium: ~300mg

The Origins and Popularity of the Recipe

This dish draws inspiration from Melanzane alla Parmigiana, a beloved Italian classic. However, the simplified baked version featured here skips the breadcrumbs and frying oil, creating a lighter, quicker-to-prepare alternative. Mozzarella-topped eggplant has been a household favorite across Mediterranean kitchens for centuries due to its affordability, accessibility, and adaptability. As baked, vegetarian dishes gain more attention in the health and wellness community, recipes like this one are becoming increasingly popular for offering the satisfaction of traditional comfort food with a healthier twist.

Reasons Why You’ll Love the Recipe

• It’s simple to prepare with minimal ingredients

• Offers all the flavor of fried eggplant without the grease

• Rich in fiber and protein, yet low in calories

• Naturally vegetarian and easy to make gluten-free

• Melty mozzarella on crisp, roasted eggplant = perfection

• Versatile—serve as a snack, side, or meatless main

• Easy to double for a larger crowd

• Family-friendly, including picky eaters

• Great for meal prep and reheats well

• No fancy equipment needed—just your oven and a baking tray

Health Benefits

Eggplant is a low-calorie, nutrient-dense vegetable high in fiber, antioxidants, and essential vitamins like B6 and K. It’s also rich in nasunin, a powerful antioxidant that supports brain health. Eggs provide high-quality protein and essential amino acids, while mozzarella adds calcium and additional protein. Baking instead of frying reduces the fat content without sacrificing texture. The flour coating gives you a light crispiness with far fewer calories and less oil absorption than breadcrumbs or deep frying.

Serving Suggestions

• Serve with a side of marinara sauce or pesto for dipping

• Pair with a fresh green salad and lemon vinaigrette for a light lunch

• Layer into a sandwich with roasted red peppers and basil

• Place over pasta with a drizzle of olive oil for a hearty dinner

• Add to grain bowls or Buddha bowls for texture and protein

• Serve alongside grilled meats or tofu as a savory vegetable side

Common Mistakes to Avoid

• Skipping the sweating step: Eggplant holds a lot of water. Skipping this step leads to mushy slices

• Too thick or too thin slices: Uniformity ensures even cooking

• Using wet eggplant: Always pat slices dry before breading

• Overcrowding the baking dish: Use a large enough pan or bake in batches

• Under-seasoning: Eggplant has a mild flavor, so don’t be afraid to season generously

• Using low-moisture mozzarella incorrectly: If using, shred finely so it melts evenly

Pairing Recommendations

• Wines: Pair with a dry rosé, Pinot Grigio, or Chianti

• Drinks: Sparkling water with lemon, iced green tea, or tomato juice

• Soups: Tomato bisque, lentil soup, or vegetable minestrone

• Salads: Caprese, tabbouleh, or arugula and Parmesan salad

• Other dishes: Serve with risotto, polenta, or baked sweet potatoes

Cooking Tips

• Use parchment paper for easier cleanup and less sticking

• Want more crunch? Add a tablespoon of grated Parmesan to the flour

• For a deeper flavor, roast the eggplant slices slightly before breading

• Make it spicy with a dash of chili flakes in the flour or eggs

• Add dried oregano or thyme to the flour for an herbed crust

• Use a cooling rack over your baking sheet for extra crispness

Similar Recipes to Try

• Eggplant Parmesan (baked version)

• Baked Zucchini Chips with Cheese

• Roasted Bell Pepper and Eggplant Lasagna

• Stuffed Eggplant Boats with Couscous

• Eggplant Pizza Rounds

• Crustless Eggplant Quiche

• Zucchini and Mozzarella Fritters

• Eggplant and Tomato Stacks with Balsamic

• Sweet Potato Eggplant Casserole

• Broiled Eggplant Slices with Feta

Variations to Try

• Gluten-Free: Use almond flour or gluten-free all-purpose flour

• Dairy-Free: Replace mozzarella with vegan cheese alternatives

• Spicy: Add hot sauce or red pepper flakes to the egg mixture

• Herbed: Mix Italian seasoning or garlic powder into the flour

• Layered Bake: Turn it into a layered casserole with marinara and basil

• Mini Pizzas: Add tomato sauce and pepperoni slices for a pizza twist

• Low-Carb: Skip the flour and just dip in eggs and parmesan

• Smoked: Use smoked mozzarella or add a dash of smoked paprika

Ingredient Spotlight: Eggplant

Eggplant (aubergine) is one of the most versatile vegetables in the culinary world. A member of the nightshade family, it’s low in calories and high in fiber and antioxidants. Eggplant’s spongy texture allows it to absorb flavors from spices, sauces, and oils, making it a perfect base for both savory and spiced dishes. It also provides manganese, folate, and potassium, which support heart health and immune function. Despite its mild flavor, eggplant can take on bold, rich profiles with just a few additions.

Conclusion Paragraph

This Baked Eggplant Mozzarella Medallion recipe proves that elegance can come from simplicity. With just a few humble ingredients and minimal prep time, you can create a warm, cheesy, satisfying dish that fits any meal—from a light lunch to a dinner side to a main course in a vegetarian feast. The crisp edges, melty cheese, and tender eggplant slices come together in a dish that’s comforting yet fresh, indulgent yet healthy. It’s the kind of recipe that becomes a weeknight staple and a go-to for impressing guests alike.

10 Comprehensive Frequently Asked Questions

1. Can I prepare this dish ahead of time?
Yes, you can bread the eggplant slices and store them in the refrigerator for a few hours before baking.

2. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to retain crispness.

3. Can I freeze this dish?
It’s best eaten fresh, but you can freeze it after baking. Use parchment between slices and store in a freezer-safe container.

4. Can I add sauce to this recipe?
Absolutely. A drizzle of warm marinara or pesto complements it beautifully.

5. What kind of mozzarella works best?
Use either shredded low-moisture mozzarella for a crisper finish or fresh mozzarella for a richer, creamier melt.

6. Can I make this egg-free?
Yes. Use a vegan egg substitute or make a slurry with water and cornstarch.

7. Is it necessary to sweat the eggplant?
Yes. This step helps remove bitterness and excess moisture, improving both flavor and texture.

8. Can I air fry the slices instead?
Definitely. Air fry at 180°C (350°F) for 10–12 minutes, flipping once, until golden.

9. How do I keep the coating from falling off?
Make sure the eggplant is dry, and shake off excess flour before dipping in egg. Press lightly to adhere.

10. Is this recipe keto-friendly?
With a few swaps (almond flour, low-carb cheese), you can easily make it keto-friendly.