This Baked Eggplant with Mozzarella & Tomato is a simple and flavorful Mediterranean-inspired dish featuring tender roasted eggplant slices, rich tomato sauce, melty mozzarella, and juicy cherry tomatoes. Seasoned with garlic, olive oil, and thyme, this dish is light yet satisfying, perfect as a side dish, appetizer, or vegetarian main course.
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Servings: 2-3
Ingredients
- 1 eggplant, sliced into rounds
- 2 tbsp extra virgin olive oil
- 120g (½ cup) tomato purée
- 1 tsp salt (divided)
- ½ tsp black pepper (divided)
- ½ tsp garlic powder
- 1 mozzarella ball (125g), sliced
- 100g (½ cup) cherry tomatoes, chopped
- ½ tsp dried thyme or oregano
Directions
- Prepare the Eggplant:
- Slice the eggplant into ½-inch thick rounds.
- Brush both sides with extra virgin olive oil, then season with salt and pepper.
- First Bake:
- Preheat oven to 180°C (356°F).
- Arrange eggplant slices on a baking sheet and bake for 20-25 minutes until tender.
- Prepare the Tomato Sauce:
- In a bowl, mix tomato purée, olive oil, garlic powder, salt, and black pepper.
- Assemble the Dish:
- Spread a spoonful of tomato sauce over each baked eggplant slice.
- Top with mozzarella slices and chopped cherry tomatoes.
- Sprinkle with dried thyme or oregano.
- Final Bake:
- Return to the oven and bake for another 15 minutes at 180°C (356°F) until the cheese melts and turns golden.
- Serve & Enjoy:
- Let cool slightly before serving.
- Garnish with fresh basil or extra olive oil for extra flavor.
Serving Suggestions
- Serve as a light vegetarian meal with a side salad.
- Pair with crusty bread for a heartier dish.
- Enjoy as a side dish alongside grilled meats or pasta.
- Drizzle with balsamic glaze for added depth.
Cooking Tips
- Salt the eggplant and let it rest for 10 minutes before baking to reduce bitterness.
- Use fresh mozzarella for the best melting effect.
- For extra crispiness, broil the dish for 2-3 minutes at the end.
- Experiment with different cheeses like Parmesan or feta for more flavor.
Nutritional Benefits
- Eggplant is rich in fiber and antioxidants.
- Tomatoes provide vitamin C and lycopene.
- Mozzarella adds calcium and protein.
- Olive oil contains heart-healthy fats.
Dietary Information
- Vegetarian-friendly
- Gluten-free
- Low-carb and keto-friendly
Nutritional Facts (Per Serving)
- Calories: 230-260 kcal
- Carbohydrates: 12g
- Protein: 10g
- Fat: 18g
- Fiber: 4g
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze for up to 1 month. Reheat in the oven at 180°C (350°F) for 10 minutes.
Why You’ll Love This Recipe
- Simple yet flavorful with minimal ingredients.
- Soft, cheesy, and packed with Mediterranean goodness.
- Healthy and low-carb, perfect for any diet.
- Easy to customize with different cheeses and herbs.
Conclusion
This Baked Eggplant with Mozzarella & Tomato is a deliciously light and satisfying dish, featuring roasted eggplant, tangy tomato sauce, and gooey melted cheese. Whether enjoyed as a side or main course, this recipe is wholesome, nutritious, and incredibly easy to make. Perfect for a quick weeknight meal or a cozy weekend treat—try it today!
Frequently Asked Questions (FAQs)
- Can I make this recipe vegan?
Yes! Use vegan mozzarella or cashew cheese for a dairy-free version. - What can I use instead of mozzarella?
Try Parmesan, feta, or ricotta for different textures and flavors. - How do I make the eggplant crispier?
Sprinkle a little cornstarch on the slices before baking or broil for 2-3 minutes. - Can I air-fry this instead of baking?
Yes! Air-fry at 180°C (356°F) for 15 minutes, then add toppings and air-fry for another 5-7 minutes. - Do I need to peel the eggplant?
No, but if you prefer a softer texture, peeling is an option. - Can I prepare this ahead of time?
Yes! Bake the eggplant slices in advance and store them in the fridge. Assemble and bake before serving. - What other toppings can I add?
Try black olives, sun-dried tomatoes, or caramelized onions for added depth. - Can I use canned tomatoes instead of tomato purée?
Yes! Just blend them into a smooth sauce or use chunky for a rustic feel. - Is this recipe keto-friendly?
Yes! It’s low in carbs and works well for keto diets. - How do I reheat leftovers?
Reheat in the oven at 180°C (350°F) for 10 minutes or in a pan over low heat.