Eggplant Baked with Tomatoes, Basil and Mozzarella Cheese

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Eggplant Baked with Tomatoes, Basil and Mozzarella Cheese

Course Entrées, Side Dish
Total Time 40 minutes
Servings 4 -5 portions

Ingredients

  • 1 lb of sliced eggplant
  • 14 Oz of canned organic diced tomatoes or crashed fresh tomatoes
  • ½ cup of minced fresh basil
  • 2 tbsp of extra virgin olive oil
  • 3 tbsp of aged balsamic vinegar or any balsamic vinegar you would prefer
  • 3-4 gloves of fresh pressed garlic
  • 8 Oz of sliced fresh mozzarella cheese
  • Salt to taste

Instructions

  1. Place a large skillet on the stove over medium heat. Add olive oil and slices of an eggplant. Cook until each side is slightly brown.

    In a bowl mix tomatoes with fresh basil, olive oil, balsamic, garlic and salt.

    Transport the eggplants into a medium size baking sheet and form a layer. Sprinkle with salt on top.

    Spread the mixture that we created over the eggplant and put the slices of mozzarella cheese on top.

    Bake it in the oven at 400F until the cheese melts and slightly brown (approximately for 25 min).

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