Mozzarella-Smothered Roasted Eggplant

Meltingly tender on the inside, crispy on the outside & covered in cheesy bliss...This eggplant preparation is irresistible!

Camille U.
Camille U.

4 minutes

Prep time

30 minutes

Cook time

666 cal.

Per serving


Oven, Parchment paper, Baking pan



Step 1

Preheat the oven to 450°F. Wash & halve the eggplant. Slice a criss-cross pattern in the flesh without piercing the skin.


Step 2

Arrange the eggplant skin-side down on a parchment-lined baking tray. Drizzle with olive oil. Season with salt & pepper.

Tomato sauce (basil)
Fresh mozzarella ball
Parmesan (grated)

Step 3

Bake for 15-20 min at 450°F. Remove from oven. Top each half with a layer of tomato sauce & torn pieces of fresh mozzarella. Season with salt & pepper. Sprinkle with parmesan cheese. Return to the oven & bake for another 7-10 min.

Basil (fresh)
Mixed baby greens

Step 4

When the cheese is melty, remove from the oven. Garnish the eggplant with fresh basil (optional). Serve with a salad drizzled with your favorite dressing. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy666 cal.
Fat42 g
Carbohydrates36 g
Protein31 g
Fiber15 g

On average, one serving of the recipe "Mozzarella-Smothered Roasted Eggplant" contains 666 Energy, 42 g of Fat, 36 g of Carbohydrates, 31 g of Protein, 15 g of Fiber.

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Mozzarella-Smothered Roasted Eggplant
Very easy