Grilled Eggplant With Mozzarella Recipe

Name: Grilled Eggplant With Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggplants thinly sliced; 2 2/3 cups mozzarella drained and grated; olive oil; 1 1/4 cups Parmesan grated; 3 tablespoons breadcrumbs; 1 tablespoon butter; 2 tablespoons olive oil; 1 onion; 2 cloves garlic minced; 1 2/3 cups canned tomatoes whole; 1 teaspoon sugar; 8 basil leaves; salt and ground black pepper

Servings: persons

3 eggplants thinly sliced
2 2/3 cups mozzarella drained and grated
olive oil
1 1/4 cups Parmesan grated
3 tablespoons breadcrumbs
1 tablespoon butter
2 tablespoons olive oil
1 onion
2 cloves garlic minced
1 2/3 cups canned tomatoes whole
1 teaspoon sugar
8 basil leaves
salt and ground black pepper

1
Preheat the oven to 200 Celsius.
2
Salt and pepper the eggplant slices and place in one layer into the bottom of two baking sheets. Drizzle with oil and bake for 15-20 minutes, until tender.
3
Saute the onion in olive oil until soft and transparent. Add the garlic and saute for 1 minute. Add the tomatoes, mashing with a wooden spoon.
4
Add the sugar, salt, and pepper, and cook until the sauce reduces and thickens. Add the basil.
5
Grease a baking dish and place the first sheet of baked eggplant on the bottom. Sprinkle with half the mozzarella and layer with half of the tomato sauce and half the parmesan cheese. Repeat once more, ending with the tomato sauce.
6
Mix the breadcrumbs with the rest of the parmesan and sprinkle on top. Dot with butter.
7
Bake at 180 Celsius for 25 minutes, or until golden brown. Let cool 5 minutes before serving.

579

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3 eggplants thinly sliced, 2 2/3 cups mozzarella drained and grated, olive oil, 1 1/4 cups Parmesan grated, and more.

Yes, Grilled Eggplant With Mozzarella 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!

Grilled Eggplant With Mozzarella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions