Baked Eggplant with Tomatoes and Mozzarella

Why You’ll Love This Recipe

Healthy and nutritious — eggplant is low in calories, high in fiber, and packed with antioxidants.
Simple and easy to make — requires just a few basic ingredients and minimal preparation, ideal for both beginners and experienced cooks.
Versatile — works as a light main course, a side dish, or even an appetizer, making it suitable for everyday meals or dinner parties.
Rich Mediterranean flavour — garlic, basil, olive oil, tomatoes, and melted mozzarella come together for a dish that’s aromatic and deeply satisfying.

Ingredients (serves 2)

For the eggplant and topping

1 large eggplant
Salt, to taste
2 tbsp olive oil
50 g mozzarella, torn into small pieces

For the sauce

2 tbsp olive oil
250 g cherry tomatoes, halved
3 cloves garlic, thinly sliced
Salt and black pepper, to taste

For garnish (optional)

1 tbsp grated Parmesan cheese
Fresh basil leaves

Instructions

1. Preheat the oven

Preheat your oven to 200 °C (392 °F).

2. Prepare the eggplant

Cut the eggplant in half lengthwise. Score the flesh in a crosshatch pattern — being careful not to cut through the skin. Sprinkle with salt and drizzle with 2 tbsp of olive oil. Place the eggplant halves on a baking sheet, cut-side up. Bake for about 20 minutes, until the eggplant is softened.

3. Prepare the tomato-garlic sauce

While the eggplant is baking, heat 2 tbsp olive oil in a pan over medium heat. Add the sliced garlic and sauté for about 1 minute until fragrant. Add the halved cherry tomatoes, season with salt and pepper, and cook for 5–7 minutes, until the tomatoes soften and release their juices. Remove from heat.

4. Assemble the dish

Remove the eggplant from the oven. Using a spoon, gently press down on the flesh to create a well for the filling. Spoon the tomato-garlic mixture evenly over each eggplant half, then top with torn mozzarella pieces.

5. Final bake

Return the assembled eggplants to the oven and bake for another 10 minutes, until the mozzarella is melted and bubbly.

6. Garnish and serve

Take the eggplants out of the oven. Sprinkle with grated Parmesan and fresh basil leaves if desired. Serve warm — perfect as a main dish or a side.

Serving Suggestions

Serve with a crisp green salad for a fresh contrast.
Pair with warm, crusty bread — ideal for soaking up the rich tomato juices.
For a heartier meal, add grilled chicken or fish, or serve with a side of grains like couscous or quinoa.