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Eggplant Baked with Tomatoes and Mozzarella

Serves 4

This classic is divine, especially with fresh eggplant in season. And it works as a side or main dish.


  • 1 large eggplant, cut into 1/3 in slices widthwise (you want 8 slices)

  • 4 slices of fresh mozzarella

  • 3 cups tomato sauce, recipe follows (or use your favorite jar of tomato sauce for less preparation)

  • Grapeseed or avocado oil pan spray

  • Several leaves of fresh basil, cut chiffonade

    For Tomato Sauce:

  • 2 tbsp EVOO

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 1/2 tbsp dry oregano

  • 1 28 oz can diced tomatoes (san marzano prefered)

  • 2 tbsp tomato paste

  • splash of balsamic vinegar

    salt and pepper to taste


Preheat oven to 400. Spray a baking dish with grapeseed or avocado oil pan spray, and place the eggplant in the pan and cook them in the oven until just soft, about 10 minutes. Once the eggplant slices are cool enough to touch create 4 “stacks” in the baking dish with an eggplant slice on the bottom followed by a big dollop of tomato sauce, another slice of eggplant, more tomato sauce, and mozzarella (no reason to not go heavy on the tomato sauce). Sprinkle stacks with salt and pepper. Return to oven and bake until mozzarella is very melted and oozing over and tomato sauce is bubbling.

For Tomato Sauce :
Heat EVOO in a sauce pan over medium-high heat. Add onion and salt, and cook until softened, about 4 minutes (stirring occasionally and reduce heat if it begins to burn). Add garlic, oregano, and tomato paste and cook for 4 more minutes. Add tomatoes and balsamic vinegar and bring to simmer. Cook at a simmer until thickened, about 20 minutes or until to your liking. Season to taste with salt and pepper.

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