Baked Eggplant with Mozzarella

This Baked Eggplant with Mozzarella is the kind of dish that proves simple ingredients can yield incredibly satisfying results. Thinly sliced eggplant is lightly salted, seasoned, and coated in a delicate egg and flour mixture, then baked to perfection with melted mozzarella oozing in every bite. It’s a lighter, oven-baked alternative to traditional fried eggplant recipes, making it perfect for everyday meals, healthy eating, or Mediterranean-inspired menus. With minimal oil and just a handful of ingredients, this is one of those dishes that’s easy to love, cook, and enjoy.

Cooking Time

Preparation Time: 20 minutes
Resting Time (for eggplant): 15 minutes
Cooking Time: 30 minutes
Total Time: About 1 hour 5 minutes
Yield: Serves 2–4
Cuisine: Mediterranean

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

1. Prepare the Eggplant
   Wash and slice the eggplant into thin, even rounds (about 0.5 cm thick). Lay the slices on a tray or colander and sprinkle both sides with salt. Let them sit for 15 minutes to draw out excess moisture and bitterness.

2. Pat Dry and Season
   After 15 minutes, pat the eggplant slices dry with paper towels. This step is essential to prevent sogginess and ensure a better texture. Season the slices with black pepper to taste.

3. Prepare the Breading Station
   Crack the 3 eggs into a bowl, season with salt and pepper, and beat until well combined. Set out a shallow plate with all-purpose flour.

4. Bread the Eggplant
   Dredge each eggplant slice first in flour, shaking off the excess, then dip into the beaten eggs, coating both sides.

5. Assemble in Baking Dish
   Lightly oil a baking dish or line it with parchment paper. Arrange the coated eggplant slices in a single layer. Top each slice with a bit of mozzarella cheese.

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

7. Serve
   Remove from the oven and let cool for a couple of minutes. Serve warm as a main course or side dish.

Nutritional Information (Per Serving, Approximate for 4 Servings)

• Calories: 215 kcal

• Protein: 10 g

• Fat: 13 g

• Carbohydrates: 15 g

• Fiber: 4 g

• Sugar: 3 g

• Sodium: 280 mg

The Origins and Popularity of the Recipe

Eggplant is a staple in Mediterranean and Middle Eastern cooking, where it’s often grilled, roasted, or fried. Dishes like Eggplant Parmigiana, Baba Ghanoush, and Moussaka feature the vegetable in starring roles. This baked version takes inspiration from Italy’s love for mozzarella and eggplant while simplifying the preparation by skipping the frying step. In today’s health-conscious kitchens, baked eggplant recipes have surged in popularity due to their lower fat content and ease of preparation—without sacrificing flavor.

Reasons Why You’ll Love the Recipe

• Naturally vegetarian

• Lower in fat than traditional fried versions

• Easy and quick for weeknight dinners

• Melty mozzarella gives it irresistible appeal

• Perfect as a side or meatless main

Health Benefits

• Eggplant is high in fiber and antioxidants like nasunin

• Eggs provide high-quality protein and essential vitamins

• Mozzarella offers calcium and protein with a mild fat profile

• Baking instead of frying reduces calorie and fat intake

• Low-carb option when served without bread or starch

Serving Suggestions

• Serve as a main course with a fresh green salad

• Pair with roasted vegetables or grilled chicken for a larger meal

• Add a side of marinara or tomato sauce for dipping

• Sprinkle with fresh herbs like basil or parsley

• Serve on toasted sourdough or focaccia for a rustic sandwich

Common Mistakes to Avoid

• Skipping the salting step—this can result in bitter, soggy eggplant

• Using too much oil—eggplant absorbs oil quickly, so brush lightly

• Not draining mozzarella—excess moisture can make the dish watery

• Overbaking—keep an eye on the cheese; remove when golden

• Using too thick eggplant slices—they may not soften enough

Pairing Recommendations

• Red wine such as Chianti or Pinot Noir

• Sparkling water with lemon for a refreshing contrast

• Tomato-based sauces for a hearty feel

• Grilled halloumi or feta salad for a Mediterranean plate

• A dollop of Greek yogurt for creaminess and tang

Cooking Tips

• Slice the eggplant uniformly to ensure even cooking

• Use a wire rack when baking for crispier bottoms

• Add Italian seasoning or garlic powder to the flour for extra flavor

• Use part-skim mozzarella for a lighter option

• Layer eggplant slices with marinara and more cheese for a mini casserole

Similar Recipes to Try

• Baked Zucchini Rounds with Parmesan

• Eggplant Rollatini

• Grilled Eggplant with Garlic Yogurt Sauce

• Mozzarella-Stuffed Bell Peppers

• Crispy Baked Cauliflower Cutlets

Variations to Try

• Add tomato slices under the mozzarella for a Caprese twist

• Top with pesto before serving for extra depth

• Swap mozzarella for goat cheese or feta for a tangier flavor

• Add a pinch of chili flakes for heat

• Use eggplant planks instead of rounds to make eggplant “cutlets”

Ingredient Spotlight

Eggplant:
Also known as aubergine, eggplant is a nightshade vegetable prized for its spongy texture and ability to absorb flavors. It’s a nutritional powerhouse rich in fiber, low in calories, and contains antioxidants that protect cells from damage.

Mozzarella Cheese:
Mozzarella is beloved for its mild flavor and meltability. Whether shredded or fresh, it adds creaminess and a satisfying stringy pull to baked dishes. It’s also relatively lower in fat than many other cheeses.

Eggs:
Beyond binding, eggs enrich the flavor and help form a golden coating when used in breading. They’re full of protein, vitamins A and D, and choline, which supports brain health.

Conclusion

This Baked Eggplant with Mozzarella is a minimalist’s dream and a flavor-lover’s joy. The tender eggplant, creamy melted cheese, and seasoned coating come together in perfect harmony—without the need for deep frying or long prep times. Whether you’re looking for a light dinner, an impressive vegetarian dish, or simply a new way to enjoy eggplant, this recipe checks all the boxes. It’s proof that a short list of ingredients can still deliver bold, satisfying flavor.

Frequently Asked Questions

1. Can I fry the eggplant instead of baking it?
Yes, you can pan-fry the coated slices in a little oil until golden, but baking is a healthier alternative.

2. Can I use another type of cheese?
Yes, try gouda, provolone, or even cheddar, though mozzarella melts best.

3. Should I peel the eggplant?
Not necessary for young eggplants. Older ones may have tougher skins, which can be peeled if desired.

4. Can I make this ahead of time?
Yes, bake and store in the fridge for up to 2 days. Reheat in the oven to retain texture.

5. How do I make this gluten-free?
Use a gluten-free flour blend for dredging, and ensure the cheese is certified gluten-free.

6. Is this recipe keto-friendly?
It can be! Use almond flour instead of wheat flour and choose low-moisture mozzarella.

7. What if I don’t have mozzarella?
Use any melty cheese like Emmental, Monterey Jack, or even sliced brie.

8. Why do I need to salt the eggplant?
Salting removes excess moisture and bitterness, resulting in a better texture.

9. Can I add herbs or spices to the coating?
Absolutely—try oregano, thyme, garlic powder, or paprika for extra flavor.

10. Is this suitable for kids?
Yes! The mild flavors and cheesy topping make it kid-friendly and easy to enjoy.