Mozzarella-Smothered Roasted Eggplant

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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

588 cal.

Per serving


Oven, Parchment paper, Sheet Tray



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.

Mozzarella (fresh)
Parmesan (grated)
Marinara Sauce

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

Energy588 cal.
Fat38 g
Carbohydrates26 g
Protein29 g
Fiber13 g

On average, one serving of the recipe "Mozzarella-Smothered Roasted Eggplant" contains 588 Energy, 38 g of Fat, 26 g of Carbohydrates, 29 g of Protein, 13 g of Fiber.

Mozzarella-Smothered Roasted Eggplant
Very easy