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Baked Eggplant with Tomatoes and Mozzarella

Baked Eggplant with Tomatoes and Mozzarella

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  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

This stunning baked eggplant features tender eggplant slices topped with a rich tomato and garlic sauce, melted fresh mozzarella, and bright fresh basil. Perfect for a vegetarian main course, elegant side dish, or light dinner that tastes like you spent hours in the kitchen but comes together in under an hour.

Ingredients

Scale
  • 3 medium eggplants, about 6 inches each, sliced into 1/2-inch rounds
  • 3 balls fresh mozzarella, about 8 ounces total, sliced
  • 200 g cherry tomatoes, halved
  • 4 tablespoons tomato paste, for concentrated flavor
  • 3 tablespoons olive oil, divided for brushing and sauce
  • 3 cloves garlic, minced
  • 10 leaves fresh basil, chopped
  • 1 teaspoon Italian herbs, dried
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • Chili flakes, to taste for optional heat
  • Optional toppings, grated Parmesan cheese, fresh oregano, or crushed red pepper

Instructions

  1. Slice the eggplants: Trim the ends off each eggplant and slice them into 1/2-inch rounds, leaving the skin on for texture and nutrition.
  2. Brush with oil: Arrange the eggplant slices on a large baking sheet and brush both sides lightly with about 1 tablespoon of olive oil, then season with salt and black pepper.
  3. Pre-bake the eggplant: Bake at 400 degrees Fahrenheit for 15 minutes to soften slightly and reduce moisture before adding toppings.
  4. Sauté the garlic: While the eggplant bakes, heat the remaining 2 tablespoons of olive oil in a small skillet over medium heat and add the minced garlic, cooking for about 1 minute until fragrant.
  5. Add tomato paste: Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, to deepen and concentrate the flavors.
  6. Combine with tomatoes: Add the halved cherry tomatoes, Italian herbs, and chili flakes if desired, then simmer for 5 minutes until the tomatoes begin to break down slightly.
  7. Spread the sauce: Remove the eggplant from the oven and spoon a small amount of tomato sauce onto each pre-baked eggplant slice, distributing it evenly across all pieces.
  8. Layer the mozzarella: Place a fresh mozzarella slice on top of each eggplant round, covering the sauce.
  9. Final bake: Return the baking sheet to the oven and bake at 400 degrees Fahrenheit for 12-15 minutes until the mozzarella is melted and slightly golden.
  10. Garnish and serve: Remove from the oven and sprinkle the chopped fresh basil over the top while still warm, adding bright, herbaceous notes to every bite.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

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Find it online: https://ladysavor.com/baked-eggplant-with-tomatoes-and-mozzarella/