Ingredients
- 2 large eggplants
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes or 2 Roma tomatoes, thinly sliced
- 1 cup mozzarella cheese, sliced or shredded
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley, for garnish
- Salt and pepper to taste
- Optional: balsamic glaze for drizzling
Instructions
- Preheat oven to 400°F (200°C) and lightly oil a baking dish.
- Slice eggplants in half lengthwise. Make deep slices across each half about ½ inch apart, without cutting all the way through.
- Brush olive oil all over and between the slices. Season with salt and pepper.
- Insert tomato slices, garlic, and mozzarella into the slits of each eggplant.
- Sprinkle Parmesan over the top. Cover the dish with foil.
- Bake for 30 minutes covered, then uncover and bake for another 15–20 minutes until soft and golden.
- Garnish with fresh basil or parsley and drizzle with balsamic glaze if using. Serve warm.
Notes
- Use chopsticks or wooden spoons on each side while slicing to prevent cutting through.
- Add cooked sausage or ricotta for more protein or richness.
- Vegan version: use plant-based cheese or seasoned breadcrumbs.
- Reheat in the oven for best texture.
- Do not freeze — eggplant becomes mushy after thawing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main or Side Dish
- Method: Baking
- Cuisine: Mediterranean-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 half eggplant
- Calories: 220
- Sugar: 6g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg
