Try this easy layered cheesy eggplant baked in tomato sauce. A simple, vegetarian-friendly dish with melty mozzarella and fresh basil. Perfect for weeknight dinners and ready in 35 minutes.
Recipe Summary
- ✅ Recipe Name: Cheesy Eggplant with Tomato Sauce
- 🕒 Prep Time: 35 minutes
- 🧑🧒🧒 Serves: 4 people
- 🍽️ Calories: 335 kcal
- 🥣 Ingredients: Eggplant, tomato sauce, extra virgin olive oil, mozzarella cheese, salt, fresh basil.
- 👏 Why You'll Love It: Great for meatless nights, quick & easy, protein-rich.
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Why You'll Love This Cheesy Eggplant Dish
- Meatless but filling: With layers of eggplant and generous cheese, this recipe allows you to enjoy a satisfying dish without relying on meat. It offers 14 grams of protein per serving! If you love cheesy baked dishes, try my Easy Gibanica Recipe, another family-friendly favorite.
- Quick & easy: From prep to table in under an hour, ideal for busy evenings. Serve alongside a comforting bowl of Easy Tomato Chickpea Soup for a complete vegetarian meal.
- Family friendly: Kids and adults alike appreciate the rich tomato-cheese combination, while parents can relax knowing it's veggie-based.
- Flexible and freezer-friendly: Make ahead, freeze leftovers, or adapt for dietary preferences (swap cheese, use vegan alternatives, etc.).
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Ingredients You'll Need
- Eggplant: The star of the dish! Choose firm, evenly shaped eggplants for consistent slices and even cooking.
- Salt: Salting the eggplant helps draw out excess moisture and bitterness, keeping your layers tender but not soggy.
- Extra virgin olive oil: Adds richness and helps roast the eggplant slices to perfection. You can substitute avocado or grapeseed oil if you prefer.
- Jarred tomato sauce: Use a basil-flavored or simple tomato sauce for convenience. Homemade sauce works beautifully too.
- Shredded mozzarella cheese: Provides the melty, gooey layer that makes this dish irresistibly cheesy. Mix in some parmesan for extra flavor if you like.
- Handful of fresh basil leaves: Adds freshness and bright aroma. Scatter them between layers and on top before serving.
Looking for another comforting Mediterranean-style meal? Try my Meat and Rice Stuffed Peppers! Hearty, flavorful, and naturally gluten-free!
Pro Tips
- Why salt the eggplant? Sprinkling salt on the slices and letting them rest removes excess moisture and bitterness, helping the layers stay firm and avoiding a soggy result.
- Choose good olive oil: A high-quality extra virgin olive oil enhances the Mediterranean flavour of the dish.
- Cheese swaps & dietary tweaks: If you want a stronger flavor, add parmesan on top before baking. For a vegan version, pick a good-melting plant-based cheese and ensure the tomato sauce has no dairy.
- Layering technique: Build flavor by alternating eggplant, sauce and cheese, finishing with cheese on top so you get a bubbly, golden crust.
- Add protein: Serve alongside my Crispy Baked Tofu with Paprika and Turmeric for a protein boost.
How to Make Cheesy Eggplant
- Step 1: Cut the eggplant: Slice the eggplant into approximately 1 cm-thick rounds.
- Step 2: Salt & rest: Lay the slices out and sprinkle each side with the 2 tablespoon salt. Let them sit for 20-25 minutes to draw out moisture and bitterness. Then pat them dry with a paper towel.
- Step 3: Pre-bake the eggplant: Preheat oven to 180 °C (350 °F). Arrange the eggplant slices on a baking sheet lined with parchment, drizzle with 4 tablespoon olive oil, and bake for ~15 minutes until slightly softened.
- Step 4: Assemble the casserole: In a baking dish, spread a thin layer of tomato sauce on the bottom. Layer half the eggplant slices on top, spoon a portion of sauce over, sprinkle part of the mozzarella, and add a few fresh basil leaves. Then repeat: eggplant → sauce → cheese → basil. Finish with the remaining cheese on top.
- Step 5: Final bake: Increase oven temperature to ~200 °C (400 °F). Bake the assembled dish for ~20 minutes, or until the cheese is bubbly and golden brown.
- Step 6: Serve: Let it sit for a minute or two once out of the oven, garnish with extra fresh basil leaves, then serve warm. Pairs beautifully with Quick Steamed Broccolini with Garlic for a veggie-packed meal.
Cheesy Eggplant FAQs
Why do I have to add salt to eggplant slices?
Salting the eggplants before baking removes excess moisture, helping them stay firm and preventing them from getting soggy.
Is this cheesy eggplant recipe vegetarian?
This recipe is fully vegetarian since it contains no meat products, just vegetables, cheese, and sauce.
Can I freeze cheesy eggplant leftovers?
Yes, you can freeze this dish! Let it cool, store the leftovers in an airtight container, and freeze for up to 2 months. Reheat in the oven until warmed through. It's perfect for meal prep!
Other Vegetable Recipes You'll Love
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📖 Recipe
Cheesy Eggplant with Tomato Sauce
This easy cheesy baked eggplant recipe is made with eggplant, mozzarella cheese, tomato sauce, and fresh basil. A perfect dish for a quick, delicious meal or side that's ready in under an hour!
Servings: 4 people
Calories: 335kcal
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Ingredients
Instructions
- Slice the eggplant into 1 cm thick rounds.
- Sprinkle both sides generously with the 2 tablespoon of salt and let them sit for about 20-25 minutes. This helps to remove excess liquid and reduce bitterness.
- Pat the eggplant slices dry with a paper towel.
- Preheat the oven to 180°C (350°F).
- Arrange the eggplant slices on a baking sheet pan with parchment paper, drizzle with 4 tablespoon of olive oil, and bake for 15 minutes until slightly softened.
- In a baking dish, start by spreading a thin layer of tomato sauce at the bottom.
- Arrange a layer of eggplant slices over the sauce.
- Spoon some tomato sauce over the eggplants, sprinkle a portion of mozzarella cheese, and add a few basil leaves.
- Repeat layers, finishing with mozzarella on top.
- Increase the oven temperature to 200°C (400°F).
- Bake the assembled casserole dish for 20 minutes until the cheese is bubbly and golden brown.
Notes
- These is the nutrition facts for 1 serving of this recipe. Total servings for this recipe: 4 people.
- Nutrition information is an estimate and will depend on your specific ingredients.
- Salting the eggplant: Removes bitterness and excess moisture for firm, flavorful layers.
- Cheese options: Mozzarella melts best; mix in parmesan or use vegan cheese if desired.
- Layer evenly: Alternate eggplant, sauce, and cheese so every bite is flavorful.
- Make-ahead: Assemble ahead and bake when ready - perfect for meal prep.
- Freezing: Cool completely, cover tightly, freeze up to 2 months. Reheat in oven.
- Serving suggestions: Pairs well with Mediterranean Chickpea Rice Salad or Quick Steamed Broccolini with Garlic.
- Extra flavor: Add fresh herbs or a pinch of chili flakes between layers.
Nutrition
Calories: 335kcal | Carbohydrates: 11g | Protein: 14g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 44mg | Sodium: 4132mg | Potassium: 488mg | Fiber: 4g | Sugar: 7g | Vitamin A: 670IU | Vitamin C: 7mg | Calcium: 304mg | Iron: 1mg
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