Cheesy Eggplant with Tomato Sauce

5 from 1 vote

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!

Prep Time20

Cook Time35

Course: Main Course

Cuisine: American, Italian, Mediterranean

Diet: Vegetarian

Servings: people

Calories: 335kcal

Author: Dr. Nena Stefanovic

Ingredients

1 eggplant large
2 tablespoon salt
4 tablespoon olive oil extra virgin
1 cup tomato sauce in a glass jar
2 cups mozzarella cheese shredded
handful basil leaves fresh

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.

Video

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