An eggplant tomato mozzarella bake is an easy recipe to use to roast vegetables that go excellent together with a cheesy topping.
Essentially, you’ll be slicing the vegetables into similar sizes, coating them with olive oil, seasoning with salt and pepper layering them, and then baking them. The final phase is adding mozzarella cheese, and baking one last time.
Let’s look in more detail at the exact steps for making an eggplant tomato mozzarella bake.
Looking for a great tomato cheese side dish? Try Vidalia Onion and Tomato Pie!
How to Make an Eggplant Tomato Mozzerella Bake
Start by preheating your oven to 425 degrees. Then gather your main ingredients which are:
- 1 to 2 tomatoes
- 1 to 2 eggplants
- one white or yellow onion
- 8-10 mozzarella medallions (or 1 cup shredded)
- 1 tablespoon of dried basil
- Fresh basil
- Olive oil
- Salt and pepper
Prepare a baking pan or a casserole dish by greasing it or applying cooking spray.
Preparing eggplant for an eggplant tomato bake
Start by slicing your eggplant into medallions. If your eggplants are small, you may need to use two eggplants to get about 8 to 10 medallions. Slice them thin about a quarter inch to a half inch. This way, they will change texture and become softer more easily.
With eggplants, you need to take an extra step of salting them, and allowing the salt to withdraw some of the water. Again this helps with the texture because eggplants are fairly tough on their own. You can toss the medallions into a colander as the salt withdrawals the liquid.
After about 20 minutes, use a tea, towel or a few paper towels to squeeze the more moisture out of the eggplant medallions. Finally, drizzle the eggplant slices with some olive oil and sprinkle with some salt and pepper to season.
For an easy veggie and cheese app, try Zucchini and Parmesan Bites!
Preparing tomatoes for eggplant tomato bake
Next slice 1 to 2 tomatoes to get the same amount of tomato slices as you have eggplant slices. This can very slightly depending on the size of your eggplants and your tomatoes. But, again it should be about 8 to 10 slices.
Slice the tomatoes as you slice them to make a sandwich, fairly thin, but thick enough to hold up.
Again, use a tea towel or paper towels to withdraw some of the moisture from the tomatoes so your eggplant tomato bake is not too watery. Coat the tomatoes with a drizzle of olive oil, as well as a sprinkling of salt and pepper.
Preparing onions for eggplant tomato mozzarella bake
Next slice your onion into rings by cutting horizontal to the roots. Of course you want 8 to 10 rings. But if you have fewer than that, you can simply split some of the rings to use for different eggplant slices.
You can also chop the onion, you don’t need to use the ring-shaped just because the eggplant, tomatoes and mozzarella are ring-shaped!
Of course, you’ll want to drizzle a little olive oil and sprinkle some salt and pepper on your onions as well.
For a stunning veggie side dish, also try our Chesapeake Corn with Crab!
Baked Eggplant with Onions and Tomatoes
Before you add mozzarella, you want to make baked eggplant with onions and tomatoes. You’ll now use all your olive oil – coded vegetables, and layer them into your baking pan or baking dish.
Start with the eggplant because this is the most sturdy vegetable. Then add the onions, followed by the tomatoes. finally sprinkle a little dried basil on each stack of vegetables.
Cover the baking pan or baking dish and cook at 425° for about 20 minutes.
Now it’s time to turn your roasted eggplant and tomato into an eggplant tomato mozzarella bake!
Add a slice of mozzarella or a small pile of shredded mozzarella to each pile of vegetables. Then bake for another 10 minutes, uncovered.
Once your cheese is melted and bubbly, remove it from the oven and allow it to cool a few minutes. Sprinkle with chopped fresh basil and serve it warm immediately.
The great thing about the way that this dish is cooked is the fact that you can serve it so easily, because each stack of vegetables makes for a serving.
aubergine and tomato bake
aubergine tomato bake
baked eggplant with cheese and tomatoes
Eggplant Tomato Mozzarella Bake
- 1 colander
- 1 Baking Pan
- 1 – 2 tomatoes
- 1 eggplant
- 1 white or yellow onion
- 8 – 10 mozzarella medallions (or 1 cup shredded)
- 1/2 Tablespoon dried basil
- 3 Tablespoons olive oil
- 1 tablespoon chopped fresh basil
- Preheat oven to 425°.
- Slice tomatoes into 8 – 10 slices. Place on a paper towel to drain excess water.
- Slice eggplant into 8 – 10 slices, about 1¼ to ½ thick. Sprinkle slices of eggplant with salt to withdraw some of the moisture from them. Let the eggplant sit for about 20 minutes in a colander, then dry the pieces with a tea towel or paper towel to remove as much moisture as possible.
- Slice the onion into rings.
- Coat all the vegetables with a light layer of olive oil and season with salt and pepper.
- Grease or spray a 9 X 11 baking pan or casserole dish. Layer the vegetables, starting with the eggplant then followed by the onion and tomato. Sprinkle with dried basil. Bake at 425° for 30 minutes, covered.
- Add mozzarella medallions and bake another 10 minutes, uncovered.
- Once the mozzarella has melted, removed the eggplant tomato mozzarella bake from the oven and allow to cool about 5 to 10 minutes. Top with a sprinkling of chopped fresh basil and serve warm.