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Eggplant is a versatile and nutrient-rich ingredient that shines in Mediterranean cuisine. Whether grilled, roasted, or baked, it absorbs flavors beautifully and pairs wonderfully with fresh ingredients like tomatoes, garlic, and mozzarella. This Baked Eggplant with Tomatoes and Mozzarella recipe is a perfect balance of flavors and textures—soft and creamy eggplant, sweet and tangy tomatoes, and gooey, melted cheese. It’s a simple yet elegant dish that can be served as a main course or a side, making it an excellent choice for any occasion.
Why You’ll Love This Recipe
- Healthy and Nutritious – Eggplant is low in calories, high in fiber, and packed with antioxidants. Combined with fresh tomatoes and heart-healthy olive oil, this dish is as wholesome as it is delicious.
- Easy to Make – With just a handful of ingredients and minimal prep time, this recipe is ideal for both beginners and experienced cooks.
- Perfect for Any Occasion – Serve it as a light vegetarian meal, a side dish for grilled meats, or even as an appetizer for a dinner party.
- Mediterranean Flavors – A classic combination of garlic, tomatoes, and basil gives this dish an authentic and vibrant taste.
Ingredient Notes for Baked Eggplant with Tomatoes and Mozzarella
- Eggplant – Choose a firm, glossy eggplant with minimal seeds for the best texture and flavor.
- Cherry Tomatoes – Sweet and juicy, they add natural acidity and freshness to balance the dish.
- Garlic – Enhances the flavor with its aromatic depth; fresh garlic is recommended.
- Olive Oil – Use extra virgin olive oil for a rich Mediterranean taste.
- Mozzarella – Provides creaminess and melts beautifully over the eggplant.
- Parmesan Cheese – Adds a salty, umami kick to finish the dish.
- Basil – Fresh basil brings a fragrant, slightly sweet flavor that complements the tomatoes.
How To Make Baked Eggplant with Tomatoes and Mozzarella
1. Prepare the Eggplant
- Preheat your oven to 200°C (392°F).
- Cut the eggplant in half lengthwise. Using a sharp knife, score the flesh in a crosshatch pattern, being careful not to cut through the skin.
- Sprinkle with salt and drizzle with 2 tbsp olive oil.
- Place the eggplant halves cut side up on a baking sheet and bake for 20 minutes until softened.
2. Prepare the Tomato Sauce
- While the eggplant is baking, heat 2 tbsp olive oil in a pan over medium heat.
- Add the sliced garlic and sauté for about 1 minute until fragrant.
- Add the halved cherry tomatoes, season with salt and black pepper, and cook for 5–7 minutes until the tomatoes soften and release their juices. Remove from heat.
3. Assemble the Dish
- Remove the eggplant from the oven. Using a spoon, gently press down on the flesh to create a well for the filling.
- Spoon the tomato mixture over the eggplant halves.
- Top with torn mozzarella pieces.
4. Final Bake
- Return the assembled eggplants to the oven and bake for 10 minutes, until the mozzarella is melted and bubbly.
5. Garnish and Serve
- Remove from the oven and sprinkle with grated Parmesan and fresh basil leaves.
- Serve warm and enjoy!
Tips for the Best Baked Eggplant with Tomatoes and Mozzarella
- Choose the Right Eggplant – Look for a firm, glossy eggplant with no blemishes. Smaller eggplants tend to have fewer seeds and a less bitter taste.
- Salt the Eggplant – Salting the eggplant before baking helps draw out excess moisture and reduces any bitterness.
- Use Fresh Ingredients – Fresh garlic, ripe cherry tomatoes, and high-quality mozzarella make all the difference in flavor.
- Add Extra Flavor – Try adding a pinch of red pepper flakes for heat or a drizzle of balsamic glaze before serving for extra depth of flavor.
What to Serve with Baked Eggplant with Tomatoes and Mozzarella
This dish is incredibly versatile and pairs well with a variety of sides, such as:
- Crusty Bread – To soak up the delicious juices.
- Green Salad – A fresh arugula or mixed greens salad with lemon dressing complements the dish beautifully.
- Wine Pairing – A light red wine like Pinot Noir or a crisp white wine such as Sauvignon Blanc works wonderfully.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes! You can prepare the eggplant and tomato filling in advance. When ready to serve, assemble and bake with mozzarella for the final 10 minutes.
Can I use a different type of cheese?
Absolutely! While mozzarella provides a classic creamy texture, you can also use feta, ricotta, or even burrata for a twist.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through.
Final Thoughts
This Baked Eggplant with Tomatoes and Mozzarella is a simple yet elegant dish that brings Mediterranean flavors to your table. Whether you’re looking for a light vegetarian dinner or a delicious side dish, this recipe is sure to impress. Give it a try and enjoy the comforting, rich flavors of baked eggplant with the sweetness of cherry tomatoes and the creaminess of melted mozzarella.
Love this recipe? Share it with your friends and let us know in the comments how it turned out!
Other Eggplant Recipes You Must Try
Eggplant Schnitzel with Tomato Sauce
Greek Roasted Eggplant Salad – Melitzanosalata
Baked Eggplant with Tomatoes & Mozzarella
Ingredients
For the Eggplant:
- 1 large eggplant
- Salt to taste
- 2 tbsp olive oil
- 50g mozzarella torn into small pieces
For the Sauce:
- 2 tbsp olive oil
- 250g cherry tomatoes halved
- 3 cloves garlic thinly sliced
- Salt to taste
- Black pepper to taste
For Garnish:
- 1 tbsp grated Parmesan cheese
- 10 fresh basil leaves
Instructions
Prepare the Eggplant:
- Preheat the oven to 200°C (392°F).
- Cut the eggplant in half lengthwise. Using a sharp knife, score the flesh in a crosshatch pattern, ensuring you do not cut through the skin.
- Season with salt and drizzle with 2 tbsp olive oil.
- Place the eggplant halves on a baking sheet, cut side up, and bake for 20 minutes.
Prepare the Tomato Sauce:
- In a pan over medium heat, warm 2 tbsp olive oil.
- Add the sliced garlic and sauté for 1 minute, until fragrant.
- Add the halved cherry tomatoes, season with salt and black pepper, and cook for 5–7 minutes, stirring occasionally, until the tomatoes soften and release their juices. Remove from heat.
Assemble the Dish:
- Remove the eggplant from the oven and, using a spoon, gently press down on the flesh to create a well for the filling.
- Spoon the prepared tomato mixture over the eggplant halves.
- Top with mozzarella.
Final Baking:
- Return the assembled eggplants to the oven and bake for 10 minutes, until the mozzarella is melted and bubbly.
Garnish & Serve:
- Sprinkle with grated Parmesan and fresh basil leaves before serving.
- Serve warm as a main dish or a side.
