Baked Eggplant with Tomato, Mozzarella, and Basil (1 Hr, 7 Mins)

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This dish takes a classic Italian combination to the next level. The eggplant rounds are first baked to tender perfection, then topped with a thin layer of rich marinara sauce, juicy tomato slices, and creamy mozzarella cheese.

After a quick trip back to the oven, the cheese melts beautifully, creating a delicious, satisfying dish that’s perfect as a main course or a hearty side.

Garnished with fresh basil, a cherry tomato half, and a sprinkle of freshly cracked black pepper, this dish is both flavorful and visually appealing.

Let’s make this delicious Italian-inspired dish!

  • Prep Time: 40 minutes
  • Cook Time: 27 minutes
  • Total Time: 1 hour, 7 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 large eggplant, sliced into 1/2-inch thick rounds
  • Salt, for seasoning
  • 2 tablespoons olive oil
  • 1 cup marinara sauce
  • 2 large tomatoes, sliced into 1/4-inch thick rounds
  • 8 ounces fresh mozzarella cheese, sliced into rounds
  • Freshly cracked black pepper, to taste (optional)
  • Fresh basil leaves
  • Cherry tomatoes, halved

Instructions

  1. Prepare the eggplant (10 minutes + 20 minutes for draining):

    • Preheat your oven to 400°F (200°C).
    • Lay the eggplant slices on a baking sheet and sprinkle both sides lightly with salt. Let them sit for about 20 minutes to draw out excess moisture and any bitterness.
    • After 20 minutes, blot the eggplant slices with paper towels to remove the moisture.

  2. Bake the eggplant (20 minutes):

    • Brush both sides of the eggplant slices with olive oil and place them on a baking sheet lined with parchment paper.
    • Bake in the preheated oven for about 15-20 minutes, or until the eggplant is tender and slightly golden. Remove from the oven.

  3. Top with marinara, tomato, and mozzarella (5 minutes):

    • Spread a thin layer of marinara sauce over each baked eggplant round.
    • Place a slice of tomato on top of the marinara sauce.
    • Top the tomato slices with a round of fresh mozzarella cheese.

  4. Bake until cheese is melted (5-7 minutes):

    • Return the baking sheet to the oven and bake for an additional 5-7 minutes, or until the mozzarella is melted and slightly bubbly.

  5. Garnish and serve (5 minutes):

    • Remove the eggplant from the oven and garnish each round with a fresh basil leaf, a cherry tomato half, and a sprinkle of freshly cracked black pepper if desired.
    • Serve warm, and enjoy this rich and flavorful dish!

Notes

For an extra touch of flavor, try adding a sprinkle of grated Parmesan cheese or a drizzle of balsamic glaze over the finished dish.

If you prefer a spicier kick, add a pinch of red pepper flakes to the marinara sauce before spreading it on the eggplant.

This baked eggplant is perfect as a main dish served with a side salad and crusty bread, or as a hearty appetizer.

Enjoy making and sharing this classic and satisfying meal with your loved ones!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 240
  • Sugar: 6g
  • Sodium: 450
  • Fat: 17g
  • Carbohydrates: 14g
  • Fiber: 5g
  • Protein: 10g
  • Cholesterol: 30mg

Pair this with...

Homemade Marinara

Kick things off with some ripe, juicy tomatoes – Roma or San Marzano are excellent choices. In a large pot, sauté finely diced onions and minced garlic in olive oil until they're translucent. As they soften, they'll lay the aromatic foundation for your sauce. Next, add in the tomatoes, either crushed or finely diced, depending on your texture preference. To elevate the flavors, toss in some seasonings: salt, pepper, and maybe a bit of sugar to balance the acidity. Herbs like basil, oregano, and a bay leaf can be added to infuse the sauce with earthy notes. Let everything simmer gently, allowing the flavors to meld. Over time, the sauce will thicken and develop a rich, robust character. Once you're happy with its consistency and taste, remove it from the heat.

Simple Green Salad

Begin by selecting crisp lettuce leaves, giving them a thorough wash and a gentle pat dry. Tear the leaves into bite-sized pieces and place them as the foundation of your salad. Next, slice ripe tomatoes, their juicy segments promising a burst of sweetness. Add these to the lettuce, their vibrant red contrasting beautifully against the green. For a refreshing crunch, slice a cucumber into thin rounds or half-moons, layering them amongst the other ingredients. For dressing, a light drizzle of olive oil and a squeeze of lemon juice will enhance the salad's natural flavors without overshadowing them. Season with a pinch of salt and pepper and any herbs of your choosing.

Garlic Bread

Grab a loaf of your favorite bread—baguette or ciabatta are classics. Slice it up, but not all the way through, so it fans out nicely. In a bowl, melt some butter and stir in minced garlic (as much or as little as you like), a sprinkle of salt, and maybe a touch of dried parsley for that extra flair. Generously brush or spread this garlicky goodness between the slices. Wrap the loaf in foil and pop it into a pre-heated oven. When it's golden and aromatic, pull it out and enjoy the buttery, crispy, garlicky delight.

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