This baked eggplant with tomato and mozzarella is the cozy, Italian-inspired dinner I make when I want something cheesy and satisfying without frying. The eggplant turns tender in the oven, the tomato sauce gets bubbly around the edges, and the mozzarella melts into a golden, stretchy topping.
Think of it like a simpler, lighter cousin of eggplant Parmesan: no breading, no messy oil, just layers of roasted eggplant, sauce, mozzarella, and herbs. It’s great as a meatless main with a salad, or as a side dish next to chicken, meatballs, or fish.
Ingredients you’ll need
- Eggplant (2 medium), sliced into 1/2-inch rounds
- Olive oil
- Kosher salt and black pepper
- Marinara sauce (about 2 cups, store-bought or homemade)
- Mozzarella (8 oz, shredded or sliced)
- Parmesan (optional, 1/4 cup for extra savory flavor)
- Italian seasoning or dried oregano
- Fresh basil (optional, for serving)
How to make baked eggplant with tomato and mozzarella
- Prep the oven: Heat oven to 425°F. Line two sheet pans with parchment or lightly oil them.
- Slice and season: Cut eggplant into 1/2-inch rounds. Brush both sides with olive oil and season with salt and pepper.
- Roast the eggplant: Arrange slices in a single layer. Roast 20 minutes, flip, then roast 10–15 minutes more until tender and lightly browned.
- Assemble: Reduce oven to 400°F. Spread a thin layer of marinara in a 9×13-inch baking dish. Add a layer of roasted eggplant, spoon on more sauce, then top with mozzarella (and Parmesan if using). Repeat with remaining eggplant.
- Bake: Bake 15–20 minutes until the sauce is bubbling and the cheese is fully melted. Broil 1–2 minutes at the end for more browning (watch closely).
- Rest and serve: Let stand 5–10 minutes so it slices neatly. Finish with basil and a drizzle of olive oil if you like.
Tips for the best results
- Don’t skip roasting: Roasting drives off moisture so the casserole doesn’t turn watery.
- Slice evenly: Aim for about 1/2-inch thickness so the eggplant turns silky without falling apart.
- Choose a thicker sauce: A hearty marinara clings better and bakes up less soupy.
- Go easy on the cheese (or don’t): For a lighter dish, use a thinner layer of mozzarella; for extra indulgent, add more and finish under the broiler.
- Add flavor boosts: A pinch of red pepper flakes, a layer of sautéed spinach, or sliced cherry tomatoes on top are all great.
Serving ideas
- With spaghetti or your favorite pasta shape
- With crusty bread or garlic bread to scoop up the sauce
- Alongside a simple arugula salad with lemon and olive oil
- As a side for grilled chicken, sausage, or meatballs
Storage and reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm in a 350°F oven until hot (best for keeping the cheese stretchy), or microwave in short bursts.
- Freeze: Freeze portions up to 2 months. Thaw overnight in the fridge and reheat in the oven.
Recipe: Baked Eggplant with Tomato and Mozzarella
- Yield: 6 servings
- Time: 15 minutes prep, 45 minutes cook
Ingredients
- 2 medium eggplants, sliced into 1/2-inch rounds
- 3–4 tablespoons olive oil
- 1 1/2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 cups marinara sauce
- 8 oz mozzarella, shredded or sliced
- 1/4 cup grated Parmesan (optional)
- 1 teaspoon Italian seasoning or dried oregano
- Fresh basil, for serving (optional)
Instructions
- Preheat oven to 425°F. Line two sheet pans with parchment.
- Brush eggplant slices with olive oil on both sides and season with salt and pepper.
- Roast eggplant 20 minutes. Flip and roast 10–15 minutes more until tender and browned.
- Reduce oven to 400°F. Spread a thin layer of marinara in a 9×13-inch baking dish.
- Layer in half the eggplant. Spoon on half the remaining marinara, sprinkle with Italian seasoning, then add half the mozzarella (and Parmesan if using).
- Repeat layers with remaining eggplant, sauce, and cheese.
- Bake 15–20 minutes until bubbling and melted. Broil 1–2 minutes for browning if desired.
- Rest 5–10 minutes. Top with basil and serve.
