Eggplant and mozzarella bake
A rich and comforting baked eggplant dish layered with tomato sauce and melted mozzarella. Perfect for a satisfying vegetarian dinner.
Updated : 10 July, 2025
Easy
About 30 min.
Ingredients
3 tablespoon
Olive oil
1
Onion
3
Garlic
800 grams
Canned tomatoes
to taste
Salt
to taste
Ground black pepper
2
Eggplant
1
Mozzarella
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200C.
Step 2
Place a saucepan over medium heat and add one tablespoon of olive oil. Once hot, add the chopped onion and a pinch of salt. Sauté for 4-5 minutes until the onion is softened. Stir in the garlic and cook for another 2 minutes.
Step 3
Pour in the tomatoes, stirring well and breaking up any large chunks with the back of a spoon. Season with a pinch of salt and pepper, bring to a simmer, then reduce the heat and let it gently bubble for 20-30 minutes, or until the sauce is thick and full of flavour.
Step 4
While the sauce simmers, slice the aubergines lengthways into 5mm (¼in) thick slices. Brush each slice with olive oil and season both sides with salt and pepper. Heat a griddle pan until smoking hot, then cook the slices in batches for 2-3 minutes per side until golden brown. Alternatively, place half the slices on a baking tray and grill on high for 3-4 minutes per side until browned. Repeat with the remaining aubergines. Set aside once cooked.
Step 5
To assemble, spread a spoonful of tomato sauce over the base of a medium-sized ovenproof dish (approximately 28x22cm/11x8½in). Arrange one-third of the aubergine slices on top, followed by a third of the remaining tomato sauce, then a third of the mozzarella. Repeat the layering twice more, finishing with the tomato sauce and mozzarella on top.
Step 6
Bake in the preheated oven for 25-30 minutes, or until the dish is bubbling and the top is golden and melted. Serve hot.