Baked Eggplant with Mozzarella and Tomatoes is a simple, yet delicious Mediterranean-inspired dish that highlights the natural flavors of fresh vegetables and herbs. This recipe features tender roasted eggplant slices topped with juicy tomatoes, aromatic basil, and creamy mozzarella cheese. The dish is seasoned with olive oil, salt, black pepper, and paprika, giving it a subtle kick of spice, while fresh parsley adds a bright finishing touch. It’s a versatile recipe that can be served as a main course, side dish, or even a light appetizer. Whether you’re looking for a healthy weeknight meal or a stunning dish to serve at a dinner party, this baked eggplant recipe is sure to impress.

Full Recipe:

Ingredients

• 2 eggplants
• 4 tomatoes
• Salt (to taste)
• Ground black pepper (to taste)
• Paprika (to taste)
• Dried or fresh basil (to taste)
• Olive oil (about 3-4 tablespoons)
• Mozzarella cheese (about 200 g, sliced or shredded)
• Fresh parsley (chopped, for garnish)

Step-by-Step Instructions

Step 1: Prepare the Eggplants

1. Slice the eggplants:
   Start by washing the 2 eggplants thoroughly. Slice them into 1/2-inch thick rounds. If you prefer a slightly more tender texture, you can peel the eggplants, but leaving the skin on adds texture and nutrients.
2. Salt the eggplants:
   Lay the eggplant slices out on a baking sheet or a large plate and sprinkle them generously with salt. Let them sit for about 20-30 minutes. This process helps to draw out the bitterness from the eggplants and removes excess moisture, making them easier to cook and less likely to become soggy.
3. Rinse and dry:
   After 20-30 minutes, rinse the eggplant slices under cold water to remove the salt and any released moisture. Pat them dry with a clean kitchen towel or paper towels.

Step 2: Prepare the Tomatoes

1. Slice the tomatoes:
   While the eggplants are resting, wash the 4 tomatoes and slice them into rounds that are about the same thickness as the eggplant slices. Set the tomato slices aside for assembly later.

Step 3: Preheat the Oven

1. Preheat the oven:
   Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.

Step 4: Season and Roast the Eggplants

1. Arrange the eggplant slices:
   Place the prepared eggplant slices on the lined baking sheet, making sure they are in a single layer and not overlapping.
2. Season the eggplant:
   Drizzle the eggplant slices with olive oil and season them with a pinch of salt, ground black pepper, and paprika to taste. Feel free to adjust the seasonings according to your preference. If you like, you can also sprinkle some dried basil on the eggplants at this stage.
3. Roast the eggplant:
   Roast the eggplant slices in the preheated oven for about 20-25 minutes, flipping them halfway through, until they are golden brown and tender. The edges should become slightly crispy, and the centers should be soft and creamy.

Step 5: Assemble the Dish

1. Layer the eggplant and tomatoes:
   Once the eggplant slices are roasted, remove them from the oven and start layering. Place a slice of tomato on top of each eggplant slice.
2. Add mozzarella:
   Top the tomato slices with a piece of mozzarella cheese. You can use either sliced or shredded mozzarella, depending on your preference. If you love extra cheese, feel free to be generous with the amount.
3. Season with basil:
   Sprinkle a pinch of dried or fresh basil over the mozzarella for added flavor. This herb complements the tomatoes and cheese beautifully.
4. Drizzle with olive oil:
   Drizzle a little more olive oil over the layered eggplant, tomatoes, and mozzarella to help the cheese melt and enhance the flavors.

Step 6: Bake the Dish

1. Bake again:
   Return the assembled eggplant, tomato, and mozzarella stacks to the oven. Bake for an additional 10-15 minutes, or until the mozzarella is melted and bubbly. The cheese should be slightly golden and oozy.
2. Broil for extra crispiness (optional):
   If you prefer a crispier top, you can switch the oven to broil for the last 2-3 minutes. Just keep a close eye on it to prevent the cheese from burning.

Step 7: Garnish and Serve

1. Add fresh parsley:
   Once the baked eggplant is done, remove it from the oven and let it cool for a few minutes. Sprinkle chopped fresh parsley over the top for a burst of freshness and color.
2. Serve warm:
   Serve the baked eggplant with mozzarella and tomatoes warm. It can be enjoyed as a side dish, a main course, or an appetizer. Pair it with a simple green salad, crusty bread, or even pasta for a complete meal.

Cooking Tips

• Salting the eggplant: Don’t skip the step of salting the eggplant, as it helps draw out the bitterness and excess moisture, which can prevent the eggplant from becoming soggy during roasting.
• Tomato variety: Use ripe, juicy tomatoes for the best flavor. Roma tomatoes or vine-ripened tomatoes work well, but any type of tomato will do.
• Cheese options: While mozzarella is classic in this recipe, you can experiment with other cheeses like provolone, feta, or even goat cheese for a different flavor profile.
• Herbs: Fresh basil is ideal, but dried basil or even other herbs like oregano or thyme can be used if fresh basil is not available.

Storage

• In the refrigerator: Store any leftover baked eggplant in an airtight container in the refrigerator for up to 3 days. To reheat, bake in the oven at 180°C (350°F) until warmed through, or microwave in short intervals.
• In the freezer: This dish does not freeze well because the texture of the eggplant can become mushy after thawing. It is best enjoyed fresh or stored in the refrigerator.

Nutritional Facts (Per serving, based on 4 servings)

• Calories: Approximately 240 kcal
• Protein: 10g
• Carbohydrates: 15g
• Fat: 15g
• Fiber: 6g
• Sugars: 7g
• Sodium: 320mg
• Calcium: 20% of the recommended daily intake
• Vitamin A: 25% of the recommended daily intake
• Vitamin C: 35% of the recommended daily intake
• Iron: 8% of the recommended daily intake

FAQs

1. Can I make this dish ahead of time?
   Yes, you can roast the eggplant slices ahead of time and store them in the refrigerator. When ready to serve, layer with tomatoes and mozzarella, and bake until heated through and the cheese is melted.
2. What other vegetables can I add?
   You can add other vegetables like zucchini, bell peppers, or mushrooms to the dish. Simply roast them along with the eggplant and layer them in between the tomatoes and cheese.
3. Can I use a different cheese?
   Yes, you can use any melting cheese such as provolone, gouda, or even Parmesan for a sharper flavor. Feta or goat cheese can also be used for a tangy twist.
4. Is this dish vegan-friendly?
   To make this dish vegan, you can substitute the mozzarella with a plant-based cheese alternative, or skip the cheese entirely and top with nutritional yeast for a cheesy flavor.
5. How do I keep the eggplant from being soggy?
   Be sure to salt the eggplant slices before roasting to remove excess moisture. Additionally, don’t overcrowd the baking sheet—this will help the eggplant roast evenly and develop a crispy texture.

Conclusion
Baked Eggplant with Mozzarella and Tomatoes is a simple, yet flavorful dish that brings together the best of Mediterranean flavors. With tender roasted eggplant, juicy tomatoes, and creamy mozzarella, this dish is a perfect balance of taste and texture. The addition of paprika, basil, and fresh parsley enhances the overall flavor, making this a go-to recipe for any meal. It’s versatile enough to be served as a side dish, light meal, or appetizer, and it can easily be adapted to suit your dietary preferences. Enjoy this healthy, satisfying dish as a great way to make use of fresh, seasonal ingredients!