Mediterranean Eggplant & Tomato Bake with Cheese
This Mediterranean-inspired dish is a simple yet flavorful way to enjoy seasonal vegetables. Slices of eggplant and tomato are brushed with olive oil, layered with garlic, herbs, and cheese, then baked until golden and bubbly. It’s light, wholesome, and perfect as a vegetarian main or a side dish alongside grilled meats or fish. With just a handful of ingredients, this recipe delivers the rustic charm of Mediterranean cooking at its best.
Total Time: 40–45 minutes
(15 minutes prep, 25–30 minutes baking)
Ingredients
Eggplant: 1–2 medium eggplants, sliced into ½-inch rounds
Tomatoes: 2–3 medium ripe tomatoes, thinly sliced (or 1–2 cups cherry tomatoes, halved)
Olive Oil: 2–4 tablespoons, for brushing and sautéing
Cheese:
1 cup shredded mozzarella cheese
¼–½ cup grated Parmesan cheese
Aromatics & Seasoning:
2–3 cloves garlic, minced or thinly sliced
1 tsp dried oregano
½ tsp dried basil (or a handful of fresh basil leaves for garnish)
Salt and black pepper to taste
Optional Additions:
1 small red onion, thinly sliced
½–1 cup marinara or tomato sauce for layering
Fresh basil leaves for garnish
Pinch of red pepper flakes for heat
Instructions
Prep the Vegetables:
Preheat the oven to 375°F (190°C). Slice eggplant and tomatoes into even rounds. Pat the eggplant slices dry with a paper towel to reduce moisture.
Brush with Oil:
Arrange eggplant slices on a baking sheet or oven-safe dish. Brush both sides lightly with olive oil, and season with salt and pepper.
Layer the Dish:
If using marinara sauce, spread a thin layer on the bottom of the baking dish.
Arrange alternating slices of eggplant and tomato (and onion if using) in rows or circles.
Scatter minced garlic over the vegetables, then sprinkle oregano, basil, and red pepper flakes.
Add Cheese:
Evenly top the layered vegetables with mozzarella and Parmesan cheese.
Bake:
Place the dish in the oven and bake for 25–30 minutes, until the cheese is melted, bubbly, and lightly golden.
Finish & Serve:
Garnish with fresh basil leaves before serving. Enjoy warm as a vegetarian entrée or as a side dish with grilled chicken, fish, or crusty bread.
Tips
Salt the eggplant: Sprinkle slices with salt and let them sit for 15–20 minutes, then pat dry. This helps reduce bitterness and extra moisture.
Use quality olive oil: Since olive oil is a main flavor, choose a good extra virgin variety.
Uniform slices: Cut eggplant and tomatoes to the same thickness so they cook evenly.
Cheese balance: Combine mozzarella for meltiness and Parmesan for sharpness. If you want a lighter dish, reduce the cheese slightly.
Broil for a golden top: At the end of baking, broil for 2–3 minutes to get a perfectly browned cheese crust.
Variations
With zucchini: Add sliced zucchini along with eggplant and tomatoes for extra color and flavor.
Mediterranean spice twist: Add a pinch of cumin, smoked paprika, or za’atar for deeper seasoning.
Vegan version: Use plant-based mozzarella and Parmesan substitutes.
Saucy option: Layer with marinara or a homemade tomato sauce for a lasagna-like feel.
Herb boost: Swap dried herbs with fresh thyme, rosemary, or oregano for a fragrant finish.
Make it a meal: Serve over couscous, quinoa, or with crusty bread to turn it into a hearty main dish.
Q&A
Q: Do I need to peel the eggplant before baking?
A: No, the skin softens during cooking and adds texture. If your eggplants are large with tough skin, you can peel them partially in stripes.
Q: Can I make this ahead of time?
A: Yes. Assemble the dish a few hours in advance, cover, and refrigerate. Bake just before serving.
Q: What if I don’t have mozzarella?
A: You can substitute with provolone, fontina, or even crumbled feta for a saltier Mediterranean flavor.
Q: Can I freeze leftovers?
A: It’s best enjoyed fresh, but you can freeze portions in airtight containers. Reheat in the oven to restore texture.
Q: How do I keep the dish from getting watery?
A: Pat dry tomatoes and salt the eggplant slices to draw out moisture before layering.
Nutrition
(per serving, based on 6 servings, approx.)
Calories: 180
Protein: 8g
Carbohydrates: 10g
Fat: 12g
Fiber: 4g
Sugar: 5g
Sodium: 310mg
(Values vary based on cheese amount, use of marinara, and portion size.)
Conclusion
This Mediterranean eggplant and tomato bake is a rustic, flavorful dish that combines simple vegetables with herbs, olive oil, and cheese for a satisfying result. It’s versatile enough to serve as a light main course or as a side with grilled meats, fish, or crusty bread. With its bubbly cheese top and tender layers of vegetables, it’s both comforting and healthy—a perfect representation of Mediterranean cooking.