Roasted Eggplant with Tomato and Mozzarella

Name: Roasted Eggplant with Tomato and Mozzarella
Prep time: 20 min
Cook time: 30 min
Total time: 80 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 large eggplants (sliced into 1 cm rounds); 1 tbsp salt; 2 cups canned tomato sauce; 250 g mozzarella cheese (sliced); 2 tbsp olive oil; 1 tsp dried oregano

80 min 4 servings Medium

All Recipes

Delicious roasted eggplant rounds layered with tangy tomato sauce and creamy mozzarella, a quick alternative to traditional fried versions.

Prep

20 min

Cook

30 min

Total

80 min

Servings

Difficulty

Medium

Roasted Eggplant with Tomato and Mozzarella is a delightful dish that captures the essence of Mediterranean flavours. This recipe is a simpler and healthier spin on the traditional fried eggplant, offering a lighter yet equally satisfying experience. By roasting the eggplant, you not only reduce the amount of oil used but also enhance the natural sweetness of the vegetable. The process involves salting the eggplant to remove any bitterness, a step that ensures your dish is perfectly savoury. Layered with a rich tomato sauce and creamy mozzarella, this dish is perfect for a quick weeknight dinner or a sophisticated appetizer for guests. The combination of flavours and textures will make it a staple in your cooking repertoire.

Instructions

Prepare the eggplant

Slice the eggplants into 1 cm rounds. Sprinkle both sides with salt and let them sit in a colander for 30 minutes to draw out moisture and bitterness.

Pro tip: Use a clean kitchen towel to pat the eggplant slices dry after salting.

Preheat oven

Preheat your oven to 200°C (400°F).

Roast the eggplant

Place the eggplant slices on a baking sheet lined with parchment paper. Drizzle with olive oil and roast for 20 minutes until golden and tender.

Pro tip: Flip the slices halfway through roasting for even browning.

Prepare the tomato sauce

While the eggplant roasts, heat the tomato sauce in a saucepan over medium heat. Stir in dried oregano and simmer for 5 minutes.

Pro tip: Add a pinch of sugar to balance the acidity of the tomatoes, if needed.

Layer the dish

In a baking dish, arrange a layer of roasted eggplant slices, spoon over tomato sauce, and top with mozzarella slices. Repeat layers, finishing with mozzarella on top.

Pro tip: Overlap the eggplant slightly for a more structured dish.

Bake the dish

Bake in the oven for 10 minutes until the mozzarella is melted and bubbly.

Pro tip: For a golden top, broil for an additional 2 minutes.

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Tips & Tricks

Salting the eggplant removes bitterness and excess moisture.
Roasting instead of frying cuts down on oil and calories.
Use fresh mozzarella for a creamy texture.

Frequently Asked Questions

Can I skip salting the eggplant?

Salting the eggplant helps remove bitterness and excess moisture, so it's recommended.

How long do you bake eggplant?

Bake the eggplant at 200°C (400°F) for 20 minutes, then with toppings for an additional 10 minutes.

What temperature do you roast eggplant?

Roast the eggplant at 200°C (400°F) for best results.

Can I use fresh tomatoes instead of sauce?

Yes, you can use fresh tomatoes. Cook them down to a sauce-like consistency before layering.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat before serving.

Can this dish be made ahead?

Yes, prepare and assemble the dish ahead, then bake just before serving.

Serving Suggestions

Serve your Roasted Eggplant with Tomato and Mozzarella as a main dish alongside a fresh green salad or as a hearty side dish with grilled meats. The dish can be prepared ahead of time and baked just before serving, making it convenient for entertaining. Store any leftovers in an airtight container in the refrigerator for up to three days. Simply reheat in the oven to enjoy the flavours at their best.

Nutrition per serving

310

Calories

15g

Protein

20g

Fat

Crispy fried eggplant paired with slow-cooked confit tomatoes make a delightful side dish.

Medium65 min

See the recipe

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