Eggplant & tomato bake with mozzarella
A lighter, no-frying take on eggplant parmigiana. It reheats well.
Original Daily Table kitchen idea. Not independently kitchen-tested. Source & limitations
A similar dish, not a photograph of this recipe. Photo: Schellenberg, CC BY-SA 4.0. DetailsHere's how.
- 01
Heat the oven to 200°C. Slice the eggplant 1 cm thick, brush both sides with 10 ml of the olive oil and lay the slices on trays.
- 02
Roast for 20 minutes, turning once, until soft and golden.
- 03
Meanwhile, soften the chopped onion in the remaining oil for 4 minutes, add the garlic for 1 minute, then add the canned tomatoes and simmer for 10 minutes.
- 04
Layer the eggplant and the tomato sauce in a baking dish and top with torn mozzarella.
- 05
Bake for 15 minutes until bubbling and golden, then scatter over the herbs.
A lighter, no-frying take on eggplant parmigiana. It reheats well.
Clear information. Better decisions.
Food safety: Wash produce and follow the storage and preparation instructions for your ingredients. FoodSafety.gov temperature guidance.
*Time: 55 minutes is an editorial estimate, not a tested total. Soaking, pre-cooking, equipment and batch size can add time.
Source: Original editorial kitchen idea. Ingredients and method were authored for this collection, not independently kitchen-tested. Read the recipe methodology. We do not publish unverified calories or ratings.
Allergies: read every product label and check preparation surfaces. A recipe filter is not a safety certification.
