Prepare to tantalize your taste buds with a mouthwatering culinary journey that transforms simple ingredients into a spectacular dish that will make your dinner guests swoon! This Oven Baked Eggplant Mozzarella Fresh Tomato Salad is not just a recipe – it's a flavor explosion that combines the creamy richness of melted mozzarella, the smoky tenderness of roasted eggplant, and the bright, fresh burst of ripe tomatoes. Whether you're a seasoned home chef or a cooking novice, this Italian-inspired masterpiece is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 large eggplant, sliced
- 1 cup marinara sauce
- 1 cup mozzarella cheese, shredded
- 2 cups fresh tomatoes, diced
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease with olive oil.
- Wash the eggplant and slice it into 1/4-inch thick rounds. Lightly salt the eggplant slices and let them sit for 10 minutes to draw out excess moisture. Pat dry with paper towels.
- Arrange eggplant slices in a single layer on the prepared baking sheet. Brush each slice with olive oil and season with salt and freshly ground black pepper.
- Bake the eggplant slices for 12-15 minutes, flipping halfway through, until they are golden brown and tender. Remove from the oven.
- Spread a thin layer of marinara sauce over each eggplant slice. Sprinkle generously with shredded mozzarella cheese.
- Return the baking sheet to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
- While the eggplant is baking, dice fresh tomatoes and chop fresh basil leaves.
- Once the eggplant is done, remove from the oven and let cool for 2-3 minutes.
- Arrange the eggplant slices on a serving platter. Top with diced fresh tomatoes and sprinkle with chopped fresh basil.
- Serve immediately while warm, garnishing with additional fresh basil if desired. Can be enjoyed as a side dish or light main course.
Tips
- Salt and Drain: Don't skip the salting step! This crucial technique helps remove excess moisture from the eggplant, ensuring a perfectly crisp and golden texture.
- Olive Oil is Key: Use a high-quality extra virgin olive oil when brushing the eggplant slices for maximum flavor and beautiful browning.
- Cheese Selection: For the best results, use fresh mozzarella and grate it just before using. Pre-shredded cheese often contains anti-caking agents that can affect melting.
- Oven Positioning: Place the baking sheet in the middle rack of the oven for even cooking and optimal browning.
- Fresh is Best: Use ripe, in-season tomatoes and fresh basil to elevate the dish's flavor profile.
- Serving Suggestion: Serve immediately while the cheese is still warm and gooey for the most delicious experience.
- Make-Ahead Tip: You can prep the eggplant slices earlier in the day and bake just before serving to save time.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 12g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 35mg
