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!

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

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