Baked Eggplant with Tomato and Herbs

Name: Baked Eggplant with Tomato and Herbs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 medium eggplants, sliced into 1/2-inch rounds; 4 ripe tomatoes, diced; 4 cloves garlic, minced; 1/4 cup fresh basil, chopped; 1/4 cup fresh parsley, chopped; 1/4 cup olive oil; Salt and pepper to taste; 1 teaspoon dried oregano; 1 cup mozzarella cheese, shredded (optional)

Highlighted under: Modern Inspiration

I absolutely love making Baked Eggplant with Tomato and Herbs because it’s a delightful dish that showcases the vibrant flavors of summer vegetables. The combination of tender eggplant layered with juicy tomatoes and fragrant herbs creates a mouthwatering experience that’s hard to resist. It’s perfect as a side or a main dish, and it's a great way to impress guests without spending hours in the kitchen. Plus, I enjoy how easy it is to prepare, making it a go-to recipe for weeknight dinners or casual gatherings.

Created by

Olwen Bradford

Last updated on 2026-01-15T18:43:36.454Z

When I first tried baking eggplant, I was surprised by how well it absorbs flavors. Infusing it with fresh tomatoes and a blend of herbs made every bite an explosion of taste. It’s fascinating to watch how the textures transform during baking, creating a dish that’s both soft and hearty.

I recommend salting the eggplant beforehand to draw out any bitterness, improving its flavor and ensuring the perfect texture. Once I perfected this dish, it became a staple in my home – it’s healthy, delicious, and always satisfies my taste buds!

Why You'll Love This Recipe
Rich and savory blend of flavors that tantalize the senses
Hearty yet light, perfect for any season
Easy to customize with your favorite herbs and toppings

Understanding Eggplant

Choosing the right eggplant is essential for this dish. Look for firm, shiny eggplants without blemishes or soft spots. The skin should be a deep, glossy purple, indicating freshness. When slicing, try to keep the rounds uniform in thickness—about 1/2 inch—so they cook evenly. If you encounter a particularly bitter eggplant, don’t hesitate to sprinkle on a bit more salt during the sweating process to help draw out that bitterness. This step is key for achieving a sweet, savory flavor in the final dish.

The technique of sweating eggplant is one I swear by. By sprinkling salt over the slices and allowing them to sit for 15 minutes, you'll see beads of moisture form on the surface. This not only helps to reduce bitterness but also improves the texture, making the eggplant softer and more palatable once baked. After patting them dry, you’ll notice they feel less spongy; this is a great time to add your favorite seasonings before cooking.

Layering for Flavor

Layering your ingredients thoughtfully is crucial for balancing the flavors in this dish. Start with a generous layer of the tomato mixture to create a juicy base, which helps to keep the eggplant moist as it cooks. When adding the eggplant rounds, consider overlapping them slightly for a more aesthetically pleasing presentation. This layering method not only enhances the visual appeal but also allows each slice to absorb the aromatic essence of the herbs and garlic, making every bite flavorful.

If you opt to use mozzarella cheese, consider shredding it fresh rather than using pre-packaged varieties. Fresh mozzarella melts beautifully and stretches ideally, enhancing the dish’s overall presentation. Be sure to sprinkle the cheese evenly to ensure that it toasts nicely in the oven. Removing the foil after 25 minutes will allow the cheese to brown and bubble, adding an inviting golden crust to your baked eggplant.

Serving Suggestions

Baked Eggplant with Tomato and Herbs serves beautifully as either a side dish or a main. When serving as a main, pair it with a side of crusty bread or a light salad to create a balanced meal. The fresh flavors of basil and parsley in the dish complement a crisp arugula salad drizzled with balsamic vinegar. These pairings enhance the meal without overwhelming the delicate flavors of the eggplant.

Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, avoid the microwave as it can make the eggplant soggy; instead, pop it back in the oven at 350°F (175°C) for about 10-15 minutes or until heated through. This dish also freezes well, so consider making a double batch. Just be sure to let it cool completely before transferring it to a freezer-safe container.

Ingredients

Gather these fresh ingredients for a delightful baked dish:

Ingredients

2 medium eggplants, sliced into 1/2-inch rounds
4 ripe tomatoes, diced
4 cloves garlic, minced
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1/4 cup olive oil
Salt and pepper to taste
1 teaspoon dried oregano
1 cup mozzarella cheese, shredded (optional)

Make sure to have these on hand for preparing the dish!

Instructions

Follow these simple steps to create your meal:

Prepare the Eggplant

Preheat your oven to 400°F (200°C). Lay the eggplant slices on a paper towel, sprinkle with salt, and let them sit for about 15 minutes to draw out moisture and bitterness. Pat dry with paper towels.

Combine Ingredients

In a bowl, mix the diced tomatoes, minced garlic, fresh basil, parsley, olive oil, oregano, salt, and pepper. Combine until well blended.

Layer and Bake

In a baking dish, layer the eggplant rounds, followed by the tomato mixture. If using cheese, sprinkle it on top. Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 5 minutes until the top is golden.

Enjoy the aroma as it bakes!

Pro Tips

For an extra crunch, consider adding breadcrumbs on top before baking. Feel free to mix and match herbs based on your preference – thyme and rosemary also work wonderfully!

Ingredient Substitutions

If you're looking for a lighter alternative, you can use zucchini instead of eggplant. Zucchini has a similar texture and absorbs flavors well, although it may require a shorter baking time—around 20 minutes total. Additionally, if you want a dairy-free version, simply leave out the mozzarella or replace it with a dairy-free cheese alternative. Nutritional yeast can also be sprinkled on top as a flavor enhancer that mimics the cheesy taste.

The herbs in this dish are versatile; feel free to swap out the basil and parsley for your favorites. Thyme and rosemary can add a robust flavor profile, particularly if you're looking for a more earthy taste. Just make sure to adjust the quantities, as dried herbs are more concentrated than fresh ones. Generally, a 1:3 ratio applies here, so if you choose dried herbs, use about one-third of the amount listed for fresh herbs.

Make Ahead and Storage Tips

To save time, consider prepping the ingredients a day ahead. Slice the eggplant and store it in a covered container in the fridge after sweating them. You can also mix the tomato and herb mixture in advance and store it separately. This not only cuts down on your cooking time but also allows the flavors to meld, enhancing the overall taste of the dish when you bake it fresh the next day.

Once assembled, if you want to prepare the dish ahead of time, you can freeze it before baking. Assemble everything in a freezer-safe baking dish, cover tightly, and freeze for up to two months. When ready to cook, simply thaw overnight in the refrigerator, then bake according to the original instructions, adding an extra 10 minutes to the cooking time to ensure it’s heated through.

Troubleshooting Common Issues

A common issue people face when making baked dishes with eggplant is ensuring that it doesn't turn out soggy. This typically occurs from not sweating the eggplant adequately or if the dish is covered too long during the baking process. Ensure to pat the eggplant dry after sweating, and consider using a rack or positioning the baking dish in the top third of the oven to promote better air circulation.

Another potential mishap is burning the cheese while the dish bakes. Keep an eye on the color of the cheese; if it starts browning too quickly, you can loosely cover it with foil to prevent it from burning while allowing the eggplant to cook thoroughly. Adjusting the oven rack can also help control the heat exposure, facilitating a harmonious cook throughout the dish.

Questions About Recipes

→ Can I use frozen eggplant?

While fresh eggplant is preferable, you can use frozen eggplant. Just be sure to thaw and drain excess moisture before using.

→ What can I serve with this dish?

This baked eggplant pairs beautifully with crusty bread, a fresh salad, or even pasta as a side dish.

→ How can I make this recipe vegan?

Simply omit the mozzarella cheese or replace it with a plant-based cheese alternative.

→ Can I prepare this dish ahead of time?

Absolutely! You can assemble the dish and refrigerate it for up to a day before baking. Just add a few minutes to the baking time.