Eggplant with Tomatoes and Mozzarella
A vibrant Mediterranean dish combining creamy eggplant, fresh tomatoes, and melty mozzarella, perfect for meal prep and family dining.
Ingredients
Vegetables
- 2 medium Eggplant Adds a creamy texture and absorbs flavors beautifully.
- 4 medium Tomatoes Provide freshness and vibrant acidity.
- 2 cups Mozzarella cheese Melts perfectly for a rich finish.
Flavoring Ingredients
- 2 tablespoons Olive oil Enhances flavor and adds healthy fats.
- 2 cloves Garlic Infuses the dish with aromatic qualities.
- 1 bunch Fresh basil Adds a fresh, herbaceous note.
- to taste Salt Enhances all the flavors.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Slice the eggplant into rounds and sprinkle with salt to draw out excess moisture.
- After about 30 minutes, rinse the eggplant to remove excess salt and pat it dry with a paper towel.
- Chop the tomatoes and mozzarella into bite-sized pieces.
- Mince the garlic and chop the fresh basil.
Cooking
- In a large skillet, heat olive oil over medium heat.
- Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Add the eggplant to the skillet, cooking until softened, approximately 5-7 minutes.
- Stir in the chopped tomatoes, and season with salt. Cook for an additional 5 minutes.
- Transfer the mixture to a baking dish and top with mozzarella cheese.
- Bake in the preheated oven for about 15-20 minutes, or until the cheese is bubbly and golden.
Serving
- Once done, remove from the oven and let it cool for a few minutes.
- Sprinkle fresh basil leaves on top before serving.
- Serve warm as a main dish or as a side to your favorite protein.
Notes
Use fresh, ripe tomatoes for the best flavor. Store leftovers in an airtight container to maximize freshness. You can freeze this dish, but the texture may change slightly upon thawing.