Description
This mouthwatering baked eggplant with tomatoes & mozzarella is a cozy, flavor-packed vegetarian dish that’s easy to prepare, deeply satisfying, and perfect for weeknight dinners or family gatherings.
Ingredients
2 medium eggplants, sliced
2 cups fresh tomatoes or canned crushed tomatoes
1 ½ cups mozzarella cheese, sliced or shredded
1 tsp salt (for eggplant)
1 tsp olive oil (for greasing)
1 tsp dried oregano
Fresh basil (optional)
1 clove garlic (optional)
¼ cup grated parmesan (optional)
Instructions
Preheat oven to 375°F (190°C).
Slice eggplants and sprinkle with salt. Let rest for 20–30 minutes. Pat dry.
Lightly grease a baking dish.
Layer tomatoes, eggplant, mozzarella, herbs. Repeat layers.
Top with cheese and optional parmesan.
Bake for 35–40 minutes, until golden and bubbly.
Let cool for 5 minutes before serving.
Notes
100%
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Mediterranean, Italian
Nutrition
- Serving Size: 1 plate (about ¼ of recipe)
- Calories: 270 kcal
- Sugar: 5g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 25mg
Keywords: baked eggplant, mozzarella bake, tomato eggplant dish, vegetarian dinner