ItalianMedium · Hot
Mozzarella and Tomato Eggplant Bake
Eggplant layered with a proper tomato sauce — not the quick kind, but one that's had time to go sweet and deep — and enough torn mozzarella to bubble and brown at the edges. Basil goes on at the table, not in the oven, so it stays bright and fragrant. This is comfort you can feel good about, and it needs nothing else on the plate.
Prep
35 min
Cook
25 min
Rest
5 min
Total
1h 5m
Method
Prepare the Eggplant
1
2
Set up a breading station: pour the breadcrumbs onto a plate. Dip each eggplant round lightly in the breadcrumbs, coating both sides. Shake off any excess.
3
Heat the 3 tablespoons of olive-oil in a large frying pan over medium-high heat. Fry the breaded eggplant rounds in batches until golden brown on each side, about 3 minutes per side. Transfer to a paper-lined plate. Don't crowd the pan — they need room to get crispy.
Make the Tomato Sauce
4
5
Pour in the tomato sauce and give it a stir. Let it simmer gently for 10 minutes, stirring now and then, until it thickens just a bit and the flavors meld. Season with half the salt and black pepper.
6
Tear most of the basil right into the sauce — yes, right into it. Give it one more gentle stir and take it off the heat.
Assemble and Bake
7
Preheat your oven to 200°C (400°F). Lightly oil a 9x13 inch baking dish.
8
Lay half the fried eggplant slices in a single layer across the bottom of the dish. Ladle half the tomato sauce over them and spread it around.
9
Sprinkle half the mozzarella over the sauce. Repeat with the remaining eggplant, the rest of the sauce, and finish with the rest of the mozzarella scattered generously on top.
10
Slide the dish into the oven and bake for 20 to 25 minutes, until the cheese is melted and bubbly with some golden patches. If you want more color on top, give it a minute under the broiler — watch it closely.
Finish and Serve
11
12
Serve it straight from the dish, scooping out generous portions. This holds up beautifully as a main course — maybe some crusty bread alongside to soak up that sauce. No grated cheese needed, but nobody would say no to a teensy bit more fresh mozzarella on the side.
C
Nutri-Score
Fair balance
A–E · lower is better · score 4
Calories
669
per serving
Source of protein · 33gLow sugar · 10g
Protein
33g
Carbs
38g
Fat
46g
Sat. fat
19g
Fiber
5g
Sugar
10g
Sodium
1512mg
Dairy InclusivePlant ForwardEgg FreeNut FreeAnti InflammatorySodium ConsciousDiabetes FriendlyLow GlycemicMuscle MaintenanceDigestive HealthBone HealthBlood PressureHigh ProteinBalanced MacrosLow Carb FriendlyMuscle RecoverySatiety Focused
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
C
Environmental impact
Moderate impact
A–E · lower is better · includes estimates
kg CO2e
1.2
per serving
CCarbonAEU all-round· carbon sets the grade
Water
0.9m³
Land
36Pt
Runoff
0.1g P
mozzarella drives 55% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
4
Sweet
4
Salty
3
Sour
1
Bitter
1
Spicy
Textures
CrispyTenderCreamySaucy
Aromas
HerbalGarlickySavorySmoky
Kitchen Equipment
Primary Tool
Frying PanFrying PanBaking DishChef KnifeCutting BoardMeasuring CupsMeasuring SpoonsSpatulaPaper TowelsParchment Paper
Counter FootprintMedium
Techniques
Safety & Storage
Cooking Temperature
Fry eggplant in preheated oil at medium-high heat until golden brown, approximately 3 minutes per side. Bake assembled dish at 200°C (400°F) for 20-25 minutes until cheese is melted and bubbly.
Allergen Warning
Contains milk (mozzarella) and wheat (breadcrumbs). Use gluten-free breadcrumbs as substitute for wheat-free variant.
Cross Contamination
Do not use the same pan for both frying eggplant and making tomato sauce without thorough cleaning, as breadcrumb residue may transfer allergens to the sauce.
Handling
Always pat eggplant thoroughly dry after salt-drawing to prevent oil splattering during frying. Fry in small batches without crowding to maintain oil temperature and achieve even browning.
Storage
Cool dish to room temperature within 2 hours, then refrigerate in airtight container. Shelf life of 3-4 days refrigerated.
High Risk Population
Individuals with milk or wheat allergies should avoid this dish. Those with lactose intolerance should exercise caution due to mozzarella content.
Equipment Safety
Use oven mitts when handling hot baking dish. Monitor broiling step closely to prevent cheese from burning or smoking.
Pro Tips
Technique
Don't rush the salt on the eggplant. Twenty minutes drawing out the bitterness and the water is what turns these rounds from sad and spongy into something that fries up golden and holds its shape when baked.
Substitution
No fresh mozzarella in the house? A good provola works beautifully — it melts just as well and has that subtle smokiness. Just don't go reaching for the hard stuff, like parmesan — that's not what we're doing here.
From the chef
Salt the eggplant first and give it twenty minutes — that step draws out the bitterness and extra water, and what you get after frying is silky inside, golden outside. Layer the rounds with a tomato sauce that's had time to go sweet and deep with garlic, then cover with enough torn mozzarella to bubble and brown at the edges. Basil goes on after the oven, not before, so it stays bright and fragrant. This is summer tomatoes and a hot kitchen filling the room with that garlicky, herbal smell that says settle in, there's good eating tonight.
TagsEggplantCheeseTomato SauceComfort FoodBakedLayered
AllergensMilkWheat
Source: generated · May 30, 2026