Eggplant parmesan tomato mozzarella bake: A cheesy delight!
A cheesy delight, this eggplant parmesan tomato mozzarella bake is the ultimate Italian comfort food, featuring layers of roasted eggplant, fresh tomatoes, and gooey mozzarella.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 large eggplants, sliced into thick rounds
- 3 cups tomato sauce
- 2 cups fresh mozzarella, sliced or torn
- 3 large tomatoes, sliced
- 1 cup grated parmesan cheese
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- Fresh basil leaves, generous handful
Instructions
- PREPARE THE EGGPLANT: Slice eggplants into thick rounds, season lightly with salt, and let them rest to remove excess moisture. Pat dry and brush with olive oil.
- ROAST UNTIL GOLDEN: Roast eggplant slices until soft, caramelized, and slightly crispy on the edges for deep flavor.
- BUILD THE LAYERS: In a baking dish, spread tomato sauce, then layer eggplant slices, fresh tomatoes, mozzarella, garlic, oregano, basil, salt, and pepper. Repeat layers and finish with cheese on top.
- BAKE TO PERFECTION: Bake at 190°C (375°F) until everything is bubbling, melted, and golden with roasted edges.
- FINISH AND SERVE: Top with fresh basil leaves and a drizzle of olive oil before serving hot.
Notes
- Use fresh mozzarella for best melt and texture
- Do not over-salt eggplant to avoid bitterness
- Broil for 2 minutes for extra golden top
- Let rest 5 minutes before slicing for clean layers
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 40mg