Introduction
Transform the humble eggplant into a mouthwatering masterpiece with this simple yet spectacular recipe. This Baked Eggplant with Mozzarella combines perfectly roasted eggplant cubes with sweet cherry tomatoes and two kinds of cheese for a bubbling, golden dish that will convert even the most dedicated eggplant skeptics. The combination of Mediterranean flavors—garlic, oregano, fresh herbs, and good olive oil—creates a dish that’s both comforting and sophisticated. Perfect as a vegetarian main course or a hearty side dish, this recipe proves that sometimes the simplest preparations yield the most unforgettable results.
Ingredients
- 1 large eggplant (approximately 500g/1.1 lb)
- 150g (5.3 oz) cherry tomatoes
- 1 clove of garlic, minced
- ½ teaspoon salt (or to taste)
- 1 teaspoon dried oregano
- ½ teaspoon sweet paprika
- ¼ teaspoon freshly ground black pepper
- 3 tablespoons (45ml) extra virgin olive oil
- 1 ball (125g/4.4 oz) mozzarella fior di latte, torn into pieces
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons (15g/0.5 oz) grated Parmesan cheese
Instructions
Step 1: Prepare the Eggplant
- Preheat your oven to 180°C (356°F).
- Wash the eggplant thoroughly and pat dry with paper towels.
- Cut the eggplant into 2cm (¾ inch) cubes, keeping the size as consistent as possible for even cooking.
- Place the eggplant cubes in a mixing bowl.
Step 2: Season and Prepare for Baking
- Add the minced garlic to the eggplant.
- Season with salt, dried oregano, sweet paprika, and black pepper.
- Drizzle with extra virgin olive oil and toss thoroughly to ensure all pieces are evenly coated with the oil and seasonings.
- Wash the cherry tomatoes and cut them in half (or leave whole if they’re very small).
- Add the tomatoes to the eggplant mixture and gently combine.
Step 3: First Bake
- Transfer the seasoned eggplant and tomato mixture to an oven-safe baking dish, spreading it out in an even layer.
- Place in the preheated oven and bake for 25-30 minutes, or until the eggplant is tender and starting to caramelize around the edges. Stir once halfway through cooking.
Step 4: Add Cheese and Finish
- Once the eggplant is tender, remove the baking dish from the oven.
- Tear the mozzarella into pieces and distribute it evenly over the eggplant mixture.
- Sprinkle with chopped fresh parsley.
- Return the dish to the oven for another 10-15 minutes, until the mozzarella is completely melted and beginning to bubble and brown in spots.
- Remove from the oven and finish with a sprinkle of grated Parmesan cheese while still hot.
- Allow to rest for 2-3 minutes before serving.
Nutritional Information
Per serving (recipe serves 4):
- Calories: 195
- Total Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 350mg
- Total Carbohydrates: 10g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 8g
Preparation Time: 15 minutes Cooking Time: 40-45 minutes Total Time: 60 minutes
Cooking Tips and Tricks
- Choose the right eggplant: Look for eggplants that feel heavy for their size with smooth, shiny skin. Smaller eggplants tend to have fewer seeds and less bitterness.
- No need to salt: This recipe skips the traditional step of salting eggplant to draw out bitterness. Modern eggplant varieties are generally bred to be less bitter, making this step unnecessary in most cases.
- Don’t skimp on oil: Eggplant absorbs oil as it cooks, which helps it develop a creamy interior and caramelized exterior. The stated amount of oil is the minimum needed for good results.
- Uniform cutting: Try to cut the eggplant into pieces of similar size so they cook evenly. Too small, and they might turn mushy; too large, and they may remain undercooked in the center.
- High-quality ingredients matter: Since this dish has relatively few ingredients, use the best quality you can find—especially the olive oil, mozzarella, and Parmesan. The difference will be noticeable in the final dish.
Variations and Substitutions
- Different cheeses: No fior di latte mozzarella? Regular mozzarella works fine, or try provolone, fontina, or even goat cheese for a tangier flavor.
- Add herbs: Enhance the Mediterranean flavors with fresh basil added at the end, or try a teaspoon of fresh thyme leaves mixed in before baking.
- Protein addition: For a more substantial meal, add a can of drained chickpeas to the eggplant mixture before baking, or serve with a side of grilled chicken or fish.
- Spice it up: Add a pinch of red pepper flakes or a diced fresh chili to give the dish some heat.
- Vegan version: Replace the cheeses with your favorite plant-based alternatives, or skip the cheese entirely and finish with a drizzle of tahini sauce and toasted pine nuts.
Common FAQs
Why is my eggplant dry or tough?
Eggplant needs enough oil to cook properly. If yours turned out dry, it likely needed more olive oil. Also, make sure you’re not overcooking it—eggplant should be tender but still hold its shape.
Can I prepare this dish in advance?
You can prepare and bake the eggplant and tomato mixture up to a day ahead. Reheat it before adding the cheese and completing the final baking step.
What’s the best way to serve this dish?
This versatile dish works well as a vegetarian main course when served with crusty bread or as a side dish for grilled meats or fish. It’s also delicious at room temperature as part of an antipasto spread.
Can I use different vegetables?
Yes! This method works well with zucchini, bell peppers, or a mixture of Mediterranean vegetables. Adjust cooking times accordingly as some vegetables cook faster than eggplant.
My dish seems watery. What went wrong?
Eggplants and tomatoes both release water during cooking. If your dish seems too watery, you can drain off some liquid before adding the cheese, or use fewer tomatoes next time.
Storage and Make-Ahead Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often improve overnight as they meld together.
- Reheating: For best results, reheat in a 350°F (175°C) oven until hot throughout, about 15 minutes. The microwave works in a pinch but may make the texture softer.
- Freezing: This dish can be frozen after the first bake (before adding cheese). Thaw completely before adding the cheese and completing the final baking step.
- Make-ahead components: You can cube the eggplant up to a day ahead and store it in water in the refrigerator to prevent browning. Drain and pat dry thoroughly before using.
- Serving suggestion: This dish is excellent served with a simple green salad dressed with lemon juice and olive oil, plus some crusty bread to soak up the delicious juices.
This eggplant recipe truly lives up to its name as “the tastiest eggplant” you’ll ever make. The combination of perfectly roasted eggplant, sweet burst cherry tomatoes, and melted cheese creates a dish that’s simultaneously rustic and refined. The simplicity of preparation belies the complexity of flavors, making this a go-to recipe whenever you want to impress with minimal effort. Bon appétit to everyone who tries it!
