Baked Eggplant Tomato Mozzarella

Layers of tender eggplant, rich tomato sauce, and light mozzarella baked until golden and bubbly. A satisfying, low‑fat twist on a classic without any breadcrumbs.

Ingredients

  • 1 medium eggplant (about 300g)
  • Salt for drawing out moisture
  • 1 cup (240 ml) passata or good-quality tomato sauce (low sodium)
  • 2 cloves garlic, minced
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • Pinch of sugar (optional, to balance acidity)
  • 150 g light mozzarella, thinly sliced or shredded
  • 1 tablespoon olive oil (for brushing)
  • Black pepper to taste

Instructions

  1. Prepare the eggplant: Slice eggplant into 1‑cm thick rounds. Sprinkle both sides with salt and place in a colander for 20–30 minutes to draw out bitterness. Rinse off salt and pat very dry with paper towels.
  2. Preheat oven to 190°C (375°F).
  3. Layer the dish: Spread a thin layer of tomato sauce on the bottom of a small baking dish. Arrange a single layer of eggplant slices. Top with some of the garlic, dried herbs, and a pinch of sugar. Cover with more tomato sauce and a layer of mozzarella. Repeat until all ingredients are used, finishing with mozzarella on top.
  4. Bake: Brush the top lightly with olive oil and bake for 30–40 minutes, until the sauce is bubbling and the cheese is golden brown. If the cheese browns too quickly, cover loosely with foil halfway through.
  5. Rest & serve: Let the dish rest for 5 minutes before serving. Enjoy on its own or with a green salad.

Notes

  • Salting the eggplant is crucial to prevent a watery final dish and to remove bitterness. Do not skip this step.
  • Use a middle rack so the cheese doesn’t burn before the eggplant is tender.
  • Leftovers keep well for 2 days in the refrigerator; reheat in the oven or microwave.

Variations

  • Spinach layer: Add a handful of frozen spinach (thawed and squeezed dry) between the eggplant layers.
  • Lentil boost: Scatter ½ cup cooked brown or green lentils over each layer for extra protein and fibre.
  • Mushroom twist: Sauté 150 g sliced cremini mushrooms with garlic and add as one of the layers.
  • Zucchini addition: Replace half the eggplant with sliced zucchini (also salted first) for a lower‑carb mix.
  • Herb swap: Substitute the dried oregano and basil with 1 teaspoon dried thyme or rosemary (avoid fresh herbs per your request).

Troubleshooting

  • Eggplant still watery after baking: Increase salting time to 40–45 minutes and pat slices extra dry.
  • Tomato sauce tastes too acidic: Add a pinch of sugar or a splash of balsamic vinegar to balance.
  • Cheese browns before eggplant is tender: Cover the dish with foil for the first 20 minutes, then uncover to finish.
  • Mozzarella releases too much liquid: Use low‑moisture part‑skim mozzarella and pat it dry before layering.