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Baked Eggplant with Tomatoes and Mozzarella

Baked eggplant with tomatoes and mozzarella delivers tender roasted eggplant topped with juicy tomatoes, melted mozzarella, and a balsamic glaze finish. This Italian-inspired bake roasts first for softness, then bakes again just until the cheese turns bubbly.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Dinner, Lunch
Cuisine: Italian
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Eggplant
  • 2 eggplant Sliced into 1/2-inch rounds
  • 2 tbsp extra virgin olive oil
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper
Toppings
  • 3 Roma tomatoes Sliced
  • 8 oz fresh mozzarella Sliced
  • 0.25 cup grated Parmesan cheese
  • 2 tbsp basil pesto Optional
  • 1 fresh basil leaves
Finishing
  • 2 tbsp balsamic glaze
  • 1 extra Parmesan
  • 1 fresh cracked black pepper

Equipment

  • 1 sheet pan
  • 1 baking dish

Method
 

Preheat and season
  1. Preheat the oven to 425°F (220°C). Let it fully heat so the eggplant roasts evenly.
  2. Brush both sides of the eggplant rounds with extra virgin olive oil. You should see a light, glossy coating.
  3. Season with Italian seasoning, garlic powder, kosher salt, and black pepper. Sprinkle evenly so the surface is speckled.
  4. Roast for 20 minutes, flipping halfway through. Cook until the eggplant looks tender and slightly browned at the edges (visual cue: fork-tender).
Assemble and bake
  1. Arrange the roasted eggplant in a baking dish. Place slices in a single layer so toppings melt properly.
  2. Top each slice with Roma tomatoes and fresh mozzarella, then add a small spoonful of basil pesto if using. The cheese should cover most of each slice (visual cue: mozzarella distributed across the top).
  3. Sprinkle grated Parmesan cheese over the mozzarella. Aim for an even dusting so it browns lightly.
  4. Bake for 10–12 minutes at 425°F (220°C), until the mozzarella is melted and bubbly. Look for bubbling around the edges and a glossy melted surface (visual cue: active melt).
Finish and serve
  1. Drizzle with balsamic glaze right after baking. Use a steady zigzag so it caramelizes slightly on contact.
  2. Garnish with fresh basil leaves, extra Parmesan, and fresh cracked black pepper, then serve warm. The final look should be fragrant and speckled with herbs and cheese.

Notes

For best texture, slice the eggplant evenly to help it roast uniformly, and don’t overcrowd the baking dish so the mozzarella melts instead of steaming. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 400°F (200°C) oven until hot. Freezing is not recommended because the eggplant and tomatoes can soften too much. For a dairy-light option, use part-skim or a plant-based mozzarella that melts, and keep the Parmesan as optional.