Description
A delicious and hearty dish featuring layers of roasted eggplant, fresh tomatoes, and mozzarella cheese, perfect for a comforting meal.
Ingredients
- 2 large eggplants, sliced into 1 cm rounds
- 3 medium tomatoes, thinly sliced
- 200 g fresh mozzarella, sliced
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 30 g grated Parmesan cheese
- 2 tbsp fresh basil, chopped
- 2 tbsp breadcrumbs, optional
Instructions
- Preheat the oven to 200°C.
- Arrange the eggplant slices on a baking sheet and sprinkle lightly with salt. Let them sit for 10 minutes, then pat dry with paper towels. Brush both sides with olive oil.
- Roast the eggplant for 15 minutes, flipping halfway through, until slightly softened and lightly golden.
- Lightly grease a baking dish. Arrange a layer of eggplant, followed by tomato slices and mozzarella. Sprinkle with garlic, Italian seasoning, oregano, black pepper, and a little Parmesan. Repeat the layers until all ingredients are used.
- Top with the remaining mozzarella and Parmesan. Sprinkle with breadcrumbs if using. Bake uncovered at 200°C for 18–25 minutes, until the tomatoes are tender and the mozzarella is melted and bubbling.
- Remove from the oven and let it rest for 5 minutes. Top with fresh basil and a small drizzle of olive oil. Serve warm.
Notes
- Use ripe but firm tomatoes so the dish doesn’t become too watery.
- For extra flavor, add a thin layer of marinara sauce between the eggplant layers.
- Fresh mozzarella works beautifully, but drain it well first to prevent excess liquid.
- Add red pepper flakes for a spicy kick.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 40mg