Eggplant lovers, rejoice! This Baked Eggplant with Cherry Tomatoes and Buffalo Mozzarella is a celebration of Mediterranean simplicity. With layers of sweet roasted eggplant, juicy cherry tomatoes, aromatic garlic, fragrant basil, and rich, creamy buffalo mozzarella, it’s the kind of dish that captures the essence of summer in every bite. Whether served as an appetizer, a light lunch, or a vegetarian main course, this flavorful bake is rustic yet refined, hearty yet fresh.
Perfect for busy weeknights or as a centerpiece for a casual dinner with friends, this recipe proves that a few good ingredients are all you need to make magic in the kitchen.
Cooking Time
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Preparation Time: 15 minutes
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Cooking Time: 40 minutes
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Total Time: 55 minutes
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Servings: 2 to 3 portions
Ingredients
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2 medium eggplants
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Salt, to taste
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Black pepper, to taste
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Olive oil, for brushing
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350 g (13 oz) cherry tomatoes
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1 clove garlic, minced
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A handful of fresh basil leaves
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1 teaspoon dried oregano
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1 buffalo mozzarella ball (about 125 g or 4.5 oz)
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A small handful of black olives (pitted)
Step-by-Step Cooking Directions
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Preheat and Prepare the Eggplants
Preheat your oven to 200°C (400°F). Wash the eggplants and slice them lengthwise into halves. Use a knife to score the flesh in a crisscross pattern without cutting through the skin. Sprinkle with salt and pepper and brush generously with olive oil. -
Bake the Eggplants
Place the eggplant halves cut side up on a baking tray. Bake for 30 minutes or until tender and golden. The eggplants should be soft inside but slightly crisped at the edges. -
Cook the Tomatoes
Meanwhile, heat a small skillet over medium heat. Add a drizzle of olive oil, followed by halved cherry tomatoes, minced garlic, salt, pepper, oregano, and a few torn basil leaves. Cover and let simmer for 7–8 minutes until the tomatoes are soft and bursting with flavor. -
Top the Eggplants
Once the eggplants are baked, remove them from the oven and spoon the tomato mixture generously over each half. Tear the buffalo mozzarella into pieces and scatter it over the top along with a few olives. -
Final Bake
Return the eggplants to the oven (now at 180°C / 360°F, preferably in fan or convection mode) and bake for another 10 minutes until the mozzarella melts and bubbles slightly. -
Serve
Garnish with more fresh basil before serving. These eggplants are best enjoyed warm, straight from the oven.
Nutritional Information (Per Serving)
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Calories: 310 kcal
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Protein: 12 g
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Carbohydrates: 16 g
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Dietary Fiber: 7 g
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Sugars: 9 g
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Fat: 22 g
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Saturated Fat: 6 g
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Cholesterol: 25 mg
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Sodium: 580 mg
The Origins and Popularity of the Recipe
This dish draws inspiration from Southern Italy, particularly Sicily and Campania, where eggplant, tomatoes, mozzarella, and olive oil are kitchen staples. Similar dishes like “Melanzane alla Parmigiana” and Caprese-style bakes have long been popular across the Mediterranean. What makes this version stand out is its minimalism—no heavy breading or frying, just clean, wholesome ingredients layered and baked to perfection. Its popularity is growing among those looking for flavorful vegetarian or Mediterranean-inspired options.
Reasons Why You’ll Love This Recipe
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Vegetarian-friendly: No meat, but full of flavor.
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Easy and quick: Simple steps, ready in under an hour.
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Rich but not heavy: Creamy mozzarella balances the roasted vegetables without feeling greasy.
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Beautiful presentation: Eye-catching and elegant, perfect for guests.
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Customizable: Can be adapted with different toppings or added grains.
Health Benefits
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Eggplant is high in fiber and antioxidants, especially nasunin, which supports brain health.
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Tomatoes are a great source of lycopene, which promotes heart and skin health.
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Garlic and basil support the immune system and reduce inflammation.
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Buffalo mozzarella provides high-quality protein and calcium in moderation.
Serving Suggestions
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Serve as a main course with crusty bread, quinoa, or couscous.
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Pair it with a side salad of arugula and lemon vinaigrette for a fresh contrast.
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It also works wonderfully as a starter or side dish to grilled fish or roast chicken.
Common Mistakes to Avoid
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Undercooking the eggplants: Make sure they’re fully tender before adding the toppings.
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Using too much oil: Eggplants absorb oil like a sponge—brush lightly, don’t soak.
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Not draining the mozzarella: Too much moisture can make the dish watery.
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Overbaking in the final stage: Keep an eye during the second bake to avoid drying the cheese.
Pairing Recommendations
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Wine: A chilled glass of Pinot Grigio, Sauvignon Blanc, or a light-bodied red like Chianti.
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Bread: Serve with toasted sourdough or ciabatta.
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Soup: A light soup like a tomato basil or roasted pepper soup makes a great starter.
Cooking Tips
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For extra flavor, rub a garlic clove over the eggplant flesh before baking.
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If using regular mozzarella, drain it well to avoid excess water.
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Add a sprinkle of grated Parmesan or Pecorino Romano during the final bake for a sharper cheese hit.
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Want more texture? Top with toasted pine nuts or walnuts after baking.
Similar Recipes to Try
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Eggplant Parmesan (Melanzane alla Parmigiana)
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Stuffed Zucchini Boats with Cheese and Tomato
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Caprese-Stuffed Portobello Mushrooms
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Grilled Eggplant with Feta and Mint
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Zucchini and Tomato Gratin
Variations to Try
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Replace mozzarella with feta for a salty tang.
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Use heirloom tomatoes instead of cherry tomatoes for a colorful twist.
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Add thin slices of prosciutto or anchovies for a savory depth.
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Swap basil for fresh mint or parsley for a different flavor profile.
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Turn it into a main dish by layering the eggplants with cooked quinoa or farro before adding the cheese.
Ingredient Spotlight: Eggplant
Eggplant, also known as aubergine, is the star of this dish. Its meaty texture and mild flavor make it a versatile ingredient in vegetarian cooking. Low in calories and high in fiber, eggplant absorbs flavors beautifully. When baked, it becomes creamy and rich, pairing well with bright and savory toppings. Choose eggplants that are firm, glossy, and heavy for their size for the best results.
Conclusion
This Baked Eggplant with Cherry Tomatoes and Buffalo Mozzarella is more than just a dish—it’s a celebration of Mediterranean tradition, clean eating, and the joy of simple, seasonal cooking. Whether you’re making it as a healthy weeknight dinner, a vegetarian main for guests, or a creative side dish, its stunning appearance and complex flavors are sure to please. Try it once, and it just might become a regular feature in your kitchen!
10 Comprehensive Frequently Asked Questions (FAQ)
1. Can I use regular mozzarella instead of buffalo mozzarella?
Yes! Regular mozzarella works just fine, though it has a milder flavor and different texture. Drain well before using.
2. Can I make this dish ahead of time?
Yes. You can bake the eggplant and prep the tomato topping in advance. Assemble and do the final bake just before serving.
3. Is this recipe suitable for vegans?
Not as written, but you can use vegan mozzarella and skip the cheese for a dairy-free version.
4. Can I freeze this dish?
It’s best enjoyed fresh. However, you can freeze the baked eggplant and reheat in the oven. The texture may soften slightly.
5. What’s a good substitute for eggplant?
Zucchini, portobello mushrooms, or thick tomato slices can be used instead.
6. What herbs can I substitute for basil?
Fresh parsley, mint, or thyme are good substitutes.
7. Can I grill the eggplants instead of baking them?
Absolutely! Grilling adds a nice smoky flavor.
8. What if I don’t have cherry tomatoes?
Use chopped regular tomatoes, ideally Roma or vine-ripened.
9. What can I serve this with for a complete meal?
Add couscous, quinoa, or a lentil salad to make it more filling.
10. How do I prevent sogginess?
Ensure the eggplant is fully baked, mozzarella is drained, and avoid overloading with tomato mixture.