Eggplant (Aubergine) Mozzarella Bake Recipe

Name: Eggplant (Aubergine) Mozzarella Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants, thinly sliced; 1 (15 ounce) can tomato sauce; ½ cup zucchini, finely chopped; ¼ cup onion, finely chopped; 1 medium tomatoes, finely chopped; ½ cup portabella mushroom, finely chopped; ½ cup bell pepper, finely chopped (yellow, green, or red); 2 garlic cloves, minced; ¼ cup minced fresh cilantro; 1 tablespoon italian seasoning; 2 teaspoons red cayenne pepper; 1 cup 2% mozzarella cheese; ¼ cup parmesan cheese; salt and pepper

Servings: persons

2 medium eggplants, thinly sliced
1 (15 ounce) can tomato sauce
½ cup zucchini, finely chopped
¼ cup onion, finely chopped
1 medium tomatoes, finely chopped
½ cup portabella mushroom, finely chopped
½ cup bell pepper, finely chopped (yellow, green, or red)
2 garlic cloves, minced
¼ cup minced fresh cilantro
1 tablespoon italian seasoning
2 teaspoons red cayenne pepper
1 cup 2% mozzarella cheese
¼ cup parmesan cheese
salt and pepper

1
Preheat the oven to 400F and place the eggplant slices on a lightly-greased baking sheet.
2
Bake the eggplant 8-10 minutes on each side, depending on how thinly sliced they are.
3
While the eggplant is baking, combine the zucchini, onion, tomato, portobello mushroom, and bell pepper in a lightly oiled large frying pan.
4
Cook for a few minutes until soft.
5
Pour the tomato sauce over the vegetables, and add the garlic, cilantro, Italian seasoning, red cayenne pepper, and salt and pepper (as much to your liking).
6
Simmer covered on low for a few minutes to let the flavors mix.
7
Pour a thin layer of the tomato sauce mixture in a medium sized (6 x 9 in) greased caserole dish, and layer eggplant over the top.
8
Pour about half the tomato sauce over the eggplant, and finish the layer with half the mozzarella and parmesan cheeses.
9
Repeat with another layer of eggplant, sauce, and cheese.
10
Bake the casserole at 400F for 30 minutes.

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 medium eggplants, thinly sliced, 1 (15 ounce) can tomato sauce, ½ cup zucchini, finely chopped, ¼ cup onion, finely chopped, and more.

Yes, Eggplant (Aubergine) Mozzarella Bake falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant (Aubergine) Mozzarella Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions