Crispy Eggplant & Mozzarella Bake
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Servings: 3–4 portions
Golden, crisp eggplant layered with juicy tomatoes and melted mozzarella. Light, comforting, and perfect as a main dish or side.
Ingredients
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2 large eggplants
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3 eggs
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180 g mozzarella cheese, shredded
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6–8 cherry tomatoes (or 2 medium tomatoes), sliced
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1 tablespoon mayonnaise or Greek yogurt
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Olive oil, for brushing
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Breadcrumbs or Panko (for coating)
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Sea salt, to taste
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Ground black pepper, to taste
Optional
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Fresh basil leaves (for garnish)
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Dried oregano (for flavor)
Step-by-Step Instructions
Step 1: Prepare the Eggplant
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Wash the eggplants and trim off the ends.
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Slice into rounds about ½ inch (1 cm) thick.
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If desired, sprinkle lightly with salt and let sit for 5 minutes.
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Pat dry with a paper towel to remove extra moisture.
Step 2: Make the Egg Coating
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In a shallow bowl, whisk together:
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Eggs
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Mayonnaise (or yogurt)
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Salt
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Black pepper
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Mix until smooth.
Step 3: Coat the Slices
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Dip each eggplant slice into the egg mixture.
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For extra crispness, coat with breadcrumbs or Panko.
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Place coated slices on a plate while preparing the pan.
Step 4: Assemble the Layers
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Preheat oven to 400°F (200°C).
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Line a baking tray with parchment paper and lightly brush with olive oil.
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Arrange half of the eggplant slices on the tray.
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Top each slice with:
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A slice of tomato
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A generous pinch of mozzarella
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A sprinkle of dried oregano (optional)
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Add another eggplant slice on top to form stacks
(or bake as single layers if preferred).
Step 5: Bake
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Lightly brush the tops with olive oil.
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Bake for 15–20 minutes until:
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Eggplant is tender
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Cheese is melted and lightly golden
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Coating is crisp
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Step 6: Serve
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Garnish with fresh basil leaves.
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Serve warm for best texture and flavor.
Helpful Tips
Use Panko for extra crunch Add garlic powder for extra flavor Serve with a green salad or yogurt dip Best enjoyed fresh and warm