Baked Eggplant with Tomato and Herbs

Name: Baked Eggplant with Tomato and Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants, sliced; 2 cups diced tomatoes (canned or fresh); 1 medium onion, chopped; 4 cloves garlic, minced; 1 cup shredded mozzarella cheese; 2 tablespoons olive oil; 1 tablespoon fresh basil, chopped; 1 tablespoon fresh oregano, chopped; Salt and pepper to taste

Highlighted under: Oven Cooking

I absolutely love cooking with eggplant, and this Baked Eggplant with Tomato and Herbs recipe has quickly become one of my favorites. The combination of tender eggplant with vibrant tomatoes and fresh herbs creates a dish that is both comforting and flavorful. I enjoy serving it as a main course or a side dish, and it's a great way to showcase the fresh produce from my garden. Plus, it’s incredibly simple to prepare, making it a go-to for weeknight dinners or entertaining guests.

Created by

Nerissa Caldwell

Last updated on 2026-01-15T14:01:37.806Z

When I first tried baking eggplant, I was pleasantly surprised by how the natural bitterness transforms into a rich, velvety flavor. Baking it with fresh tomatoes and herbs not only enhances the taste but also makes it a visually appealing dish. I recommend using a combination of oregano and basil for a fragrant aroma that fills the kitchen.

Over the years, I’ve learned to experiment with different toppings for this dish. Adding a sprinkle of parmesan or feta cheese right before serving adds a delightful salty creaminess that takes it to another level. It’s these little touches that make this dish a crowd-pleaser!

Why You'll Love This Recipe
The depth of flavor from roasting brings out the best in eggplant.
Fresh herbs elevate this dish with a burst of aroma and taste.
It's a healthy yet satisfying meal that everyone will enjoy.

Mastering Eggplant Preparation

To truly enjoy the full potential of eggplant in this recipe, proper preparation is key. The initial salting of the eggplant slices helps draw out bitterness and moisture, resulting in a firmer texture when baked. Allow the salted eggplant to sit for about 10 minutes; you'll notice some beads of water forming on the surface. Pat them dry with a paper towel before using to avoid excess liquid in your final dish.

When slicing the eggplant, aim for uniform 1/2-inch rounds. This will ensure even cooking and prevent some pieces from becoming overdone while others remain undercooked. A sharp knife is essential for clean cuts, which also impacts the texture of the finished dish. If you prefer, you can peel the eggplant prior to slicing for a slightly different texture, but I find the skin helps it hold together during baking.

The Tomato Mixture Magic

The tomato mixture is what elevates this dish, and it's vital to give it enough time to thicken. Cooking the onions and garlic until they're just translucent brings out their sweetness and prevents any harsh raw flavors. Add the diced tomatoes, and allow the mixture to simmer on medium heat for about 5-7 minutes. You want it thick enough that it clings to the eggplant without becoming too watery—this will keep your dish from being soggy later on.

Using fresh herbs like basil and oregano makes a world of difference compared to dried versions, providing vibrant flavor and aroma. If fresh herbs are unavailable, you can substitute dried herbs; however, use only half the amount since dried herbs are more concentrated. Add the herbs towards the end of cooking to preserve their flavor profile.

Serving and Storage Tips

Once baked, let the dish rest for about 5 minutes before serving. This resting period allows the cheese to set slightly, making it easier to slice and serve. I love pairing this baked eggplant with a light side salad or garlic bread to complement its rich flavors. You can also garnish with additional fresh herbs for a beautiful presentation.

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F (175°C) until warmed through, to maintain the cheese's gooey texture and prevent sogginess. This dish also freezes well; make sure to freeze it in individual portions for convenient meals. Consider freezing it before the final bake for optimal freshness when ready to eat.

Ingredients

Ingredients for Baked Eggplant

2 medium eggplants, sliced
2 cups diced tomatoes (canned or fresh)
1 medium onion, chopped
4 cloves garlic, minced
1 cup shredded mozzarella cheese
2 tablespoons olive oil
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped
Salt and pepper to taste

Instructions

Prepare the Eggplants

Preheat your oven to 400°F (200°C). Slice the eggplants into 1/2-inch thick rounds. Sprinkle them lightly with salt and let them sit for about 10 minutes to draw out excess moisture.

Make the Tomato Mixture

In a pan, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent. Stir in the diced tomatoes, basil, oregano, salt, and pepper. Cook for about 5-7 minutes until the mixture thickens slightly.

Assemble the Dish

In a baking dish, layer the eggplant slices and spoon the tomato mixture over each layer. Spread shredded mozzarella cheese evenly on top.

Bake

Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Pro Tips

For an extra layer of flavor, try adding some crushed red pepper flakes to the tomato mixture for a bit of heat. You can also substitute zucchini or squash for a different twist on this recipe.

Ingredient Variations

This recipe is very adaptable; consider adding layers of roasted bell peppers or zucchini for additional texture and flavor. Both vegetables complement the eggplant beautifully and can enhance the final dish. If you're looking for a protein boost, adding cooked lentils between layers can make it more filling while still remaining vegetarian-friendly.

For cheese lovers, a blend of mozzarella and parmesan can offer a deeper flavor profile. Parmesan, added before the final layer of mozzarella, adds a salty, nutty kick that contrasts wonderfully with the sweetness of the tomatoes. Alternatively, for a dairy-free option, use a plant-based cheese that melts well. Just confirm it has similar melting properties to avoid a dry texture.

Troubleshooting Common Issues

Sometimes, baked eggplant can turn out mushy if not salted properly. If you skip the salting step, ensure you monitor the cooking time. A good rule of thumb is to bake until the edges of the eggplant are golden and slightly crisp, which usually takes about 30 minutes total. If this happens, next time, remember to sprinkle salt and let it sit to draw out moisture.

If your dish seems too oily after baking, it might be due to excess olive oil in the tomato mixture or on the eggplant slices. Always start with less oil and increase as necessary to coat the ingredients lightly. If you find the dish has an oily finish, you can blot it with paper towels after it's done cooking to remove some excess oil before serving.

Questions About Recipes

→ Can I use eggplants other than the standard variety?

Yes, you can use any type of eggplant, such as Japanese or Italian eggplants, just adjust the cooking time if needed.

→ Is it necessary to salt the eggplant before baking?

Salting helps draw out moisture and bitterness, resulting in a better texture. However, if you’re using younger, smaller eggplants, you may skip this step.

→ Can I prepare this dish in advance?

Absolutely! You can prepare the entire dish a day ahead and then bake it right before serving.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.