Baked Eggplant with Mozzarella
Log in or create a free account to save recipes.
Source: https://recipheon.com/en/recipes/main-dishes/baked-eggplant-with-mozzarella
About this recipe
Baked eggplant with mozzarella is a meatless oven meal made with tender eggplant, tomato passata, and gently melted cheese. Eggplant readily absorbs the tomato sauce, so prebake or heat it first so it is not raw and spongy after the casserole is baked. Onion deepens the tomato base, while mozzarella mellows the flavors and creates a soft layer on top. The tomato passata should not be too thin, or the casserole will be harder to portion. Let it rest for a few minutes after removing it from the oven so the layers can settle slightly.
Ingredients
Servings: 3
1 eggplant
300 ml tomato passata
100 g mozzarella
1 onion
1 tablespoon olive oil
Steps
Preheat a conventional oven (no fan) to 200°C. Cut the eggplant into slices about 1 cm thick, brush with 2 teaspoons of olive oil, and arrange on a parchment-lined baking sheet. Bake on the middle rack for 12–15 minutes, turning the slices after about 7 minutes.
While the eggplant bakes, heat the remaining 1 teaspoon of olive oil in a saucepan. Cook the finely chopped onion for 4 minutes, add the tomato passata, and simmer uncovered for 8–10 minutes, until the sauce has thickened noticeably.
Arrange the prebaked eggplant slices in a baking dish about 20 × 25 cm and spread the hot tomato sauce between them.
Tear the mozzarella into small pieces, scatter it over the top, and bake on the middle rack at 200°C for 15 minutes, until the cheese melts and the sauce begins to bubble gently around the edges.
Remove the casserole from the oven and let it rest for 5 minutes, then divide it into three portions.
Estimated nutrition
Rate this recipe
2 ratings
Comments