This Spiced Eggplant and Mozzarella Bake is a rich and satisfying dish that brings together Mediterranean and Eastern European influences in a wonderfully cheesy, garlicky, and herb-forward recipe. It combines crispy pan-fried eggplant rounds layered with creamy mozzarella and fresh vegetables, then baked to golden perfection. Topped with a garlicky yogurt-herb sauce and accompanied by a vibrant vegetable sauté, this hearty bake is perfect for lunch, dinner, or as a show-stopping vegetarian centerpiece.
Cooking Time
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Prep Time: 30 minutes
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Cook Time: 45 minutes
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Total Time: 1 hour 15 minutes
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Servings: 4–6
Ingredients
For the Eggplant Bake:
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2 large eggplants
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Salt and black pepper to taste
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1 tsp smoked paprika
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1 tsp dried garlic
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3 eggs
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100 g mozzarella cheese, sliced or shredded
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50 g flour
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100 g breadcrumbs
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Olive oil for frying
For the Creamy Herb Sauce:
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3 tbsp low-fat yogurt
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2 tbsp mayonnaise
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1 garlic clove, minced
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½ cucumber, grated and drained
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A handful of fresh dill, chopped
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Smoked paprika, salt to taste
For the Vegetable Filling:
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1 eggplant, cubed
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1 clove garlic
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Salt and black pepper to taste
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1 tsp oregano
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Olive oil for sautéing
Vegetable Stir-Fry:
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4 eggs
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1 garlic clove
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Salt and pepper
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Smoked paprika
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Fresh dill
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1 onion, chopped
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1 bell pepper, chopped
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10 cherry tomatoes, halved
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100 g spinach
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200 g cream cheese
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100 g mozzarella
Step-by-Step Cooking Directions
1. Prepare the Eggplant Slices
Slice the two large eggplants into 1 cm thick rounds. Sprinkle with salt and let sit for 10 minutes to draw out moisture. Pat dry with paper towels.
2. Coat and Fry the Eggplant
In three separate shallow bowls, place flour, beaten eggs, and breadcrumbs. Season the breadcrumbs with paprika, dried garlic, salt, and pepper. Dip each eggplant slice in flour, then egg, then breadcrumbs. Fry in olive oil for 3–5 minutes per side until golden. Set aside on paper towels.
3. Prepare the Creamy Sauce
Mix the yogurt, mayonnaise, minced garlic, grated cucumber (squeeze out excess moisture), dill, smoked paprika, and salt. Refrigerate until ready to serve.
4. Sauté the Additional Eggplant
Dice the third eggplant. Sauté it in olive oil with minced garlic, salt, pepper, and oregano for 10–12 minutes until golden and soft. Set aside.
5. Prepare the Vegetable Stir-Fry
In a pan with olive oil, sauté chopped onion and bell pepper until soft. Add minced garlic and cook for 1 minute. Add cherry tomatoes and spinach. Cook until spinach wilts. Season with salt, pepper, smoked paprika, and fresh dill. Mix in the cream cheese until melted. Set aside.
6. Assemble the Bake
Preheat oven to 180°C (360°F). In a greased baking dish, layer fried eggplant slices, sautéed eggplant, the stir-fried vegetables, and slices of mozzarella. Repeat layers until ingredients are used up, finishing with cheese.
7. Bake
Bake for 30 minutes until the cheese is bubbly and golden.
8. Serve
Serve warm with a drizzle of the creamy herb sauce. Garnish with more dill or parsley if desired.
Nutritional Information (Per Serving)
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Calories: 390
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Protein: 14g
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Fat: 25g
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Saturated Fat: 8g
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Carbohydrates: 28g
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Fiber: 7g
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Sugars: 7g
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Cholesterol: 80mg
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Sodium: 510mg
The Origins and Popularity of the Recipe
This dish draws its roots from Mediterranean and Balkan cuisines, where eggplant is a beloved ingredient. Similar in spirit to Greek moussaka and Turkish karnıyarık, this vegetarian adaptation uses pan-fried eggplant and creamy cheeses to replicate the richness of meat-based bakes. The inclusion of yogurt-based sauce speaks to Balkan culinary traditions, blending dairy and herbs for refreshing contrast. It’s increasingly popular in modern vegetarian cooking for its richness, versatility, and use of pantry staples.
Reasons Why You’ll Love This Recipe
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Crispy outside, creamy inside: The breadcrumb coating gives a delightful crunch, while the interior stays moist and flavorful.
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Loaded with vegetables: Eggplant, spinach, tomatoes, and bell pepper provide fiber, antioxidants, and color.
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Comfort food without meat: A satisfying vegetarian option that even meat-lovers will adore.
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Customizable: You can add your favorite veggies or change up the cheese to suit your preferences.
Health Benefits
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Eggplant is high in fiber, low in calories, and contains powerful antioxidants like nasunin.
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Spinach contributes iron and folate, essential for energy and cell function.
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Garlic and herbs offer anti-inflammatory benefits.
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Yogurt sauce adds probiotics and calcium.
Overall, this dish supports digestion, heart health, and immunity while satisfying hunger.
Serving Suggestions
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Serve it with a side of bulgur wheat, couscous, or quinoa.
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Pair with a green salad dressed in lemon vinaigrette for a lighter meal.
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For a full Mediterranean spread, serve alongside hummus, olives, and flatbread.
Common Mistakes to Avoid
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Skipping the salting step for eggplant: This removes bitterness and moisture, ensuring crispier slices.
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Not draining excess oil after frying: Always place fried eggplant on paper towels to avoid soggy textures.
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Overcrowding the pan when frying: It lowers oil temperature and results in greasy, undercooked slices.
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Adding sauce while the eggplant is too hot: The creamy sauce may break or become too runny. Let the dish cool slightly first.
Pairing Recommendations
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Beverage: Try a glass of dry white wine (Sauvignon Blanc) or a herbal iced tea.
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Bread: Crusty sourdough or garlic flatbread is perfect for mopping up the sauce.
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Soup: Serve with a light lentil or tomato basil soup for a cozy, multi-course meal.
Cooking Tips
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Use low-moisture mozzarella to avoid sogginess.
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For a gluten-free version, use almond flour and gluten-free breadcrumbs.
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Always grate and squeeze zucchini or cucumber used in sauces to avoid excess water.
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Preheat the oven completely before baking to ensure even cooking and melted cheese.
Similar Recipes to Try
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Greek Moussaka – Layered eggplant, meat sauce, and béchamel.
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Stuffed Bell Peppers with Rice and Spinach – A lighter, portable veggie meal.
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Vegetarian Lasagna with Ricotta and Spinach – A pasta-forward baked dish with similar creaminess.
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Ratatouille Bake – French-style vegetable casserole with eggplant, zucchini, and tomato.
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Eggplant Involtini – Rolled slices stuffed with ricotta and herbs in marinara sauce.
Variations to Try
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Add meat: Include ground beef, lamb, or turkey between layers for a meaty version.
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Make it vegan: Use plant-based mozzarella and yogurt alternatives.
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Add grains: Mix cooked quinoa or millet into the vegetable layer for added bulk.
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Add spice: Stir in chili flakes or harissa paste for a fiery twist.
Ingredient Spotlight: Eggplant
Eggplant is a highly versatile vegetable that absorbs flavors beautifully. Rich in fiber and antioxidants, it’s a favorite in vegetarian and vegan cooking. Salting before cooking removes its bitterness and improves texture. Its creamy interior contrasts beautifully with crispy coatings or melted cheese, making it ideal for baked dishes like this one.
Conclusion
This Spiced Eggplant and Mozzarella Bake is everything you want in a comforting vegetarian meal—flavorful, cheesy, hearty, and satisfying. With a perfect blend of textures and the bright finish of the creamy garlic-herb sauce, it’s bound to become a new favorite for family dinners, weekend gatherings, or weeknight indulgences. Whether you’re a seasoned eggplant lover or just dipping your toes into plant-forward cooking, this dish offers an approachable yet impressive recipe you’ll want to revisit again and again.
FAQ
1. Can I make this dish ahead of time?
Yes! You can prepare the dish and refrigerate it before baking. Bake fresh when ready to serve.
2. Can I freeze leftovers?
Absolutely. Let it cool completely, then freeze portions in airtight containers for up to 2 months.
3. What’s the best way to reheat this dish?
Reheat in the oven at 160°C (320°F) for 10–15 minutes until warmed through and cheese is melted.
4. Can I air-fry the eggplant instead of pan-frying?
Yes, air-fry at 200°C (390°F) for 12–15 minutes until crispy, flipping halfway.
5. What cheeses can I substitute for mozzarella?
Try provolone, fontina, cheddar, or a plant-based mozzarella alternative.
6. Is there a low-fat version of this recipe?
Yes—bake the eggplant instead of frying and use low-fat cheese and yogurt.
7. Can I add tomato sauce between the layers?
Certainly! A thin layer of marinara sauce can be added for extra richness.
8. What kind of breadcrumbs should I use?
Panko gives the crispiest result, but any dry breadcrumbs will work.
9. How do I keep the eggplant from absorbing too much oil?
Salt and drain the eggplant first, and fry quickly in hot oil.
10. Can I add legumes like lentils to the filling?
Yes, cooked lentils add protein and texture. Mix them into the sautéed vegetables before baking.