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

• 2 large eggplants

• 3 eggs

• 180 g mozzarella cheese, shredded

• 6–8 cherry tomatoes (or 2 medium tomatoes), sliced

• 1 tablespoon mayonnaise or Greek yogurt

• Olive oil, for brushing

• Breadcrumbs or Panko (for coating)

• Sea salt, to taste

• Ground black pepper, to taste

  

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Optional

• Fresh basil leaves (for garnish)

• Dried oregano (for flavor)

 Step-by-Step Instructions

 Step 1: Prepare the Eggplant

1. Wash the eggplants and trim off the ends.

2. Slice into rounds about ½ inch (1 cm) thick.

3. If desired, sprinkle lightly with salt and let sit for 5 minutes.

4. Pat dry with a paper towel to remove extra moisture.

 Step 2: Make the Egg Coating

1. In a shallow bowl, whisk together:

   • Eggs

   • Mayonnaise (or yogurt)

   • Salt

   • Black pepper

     

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2. Mix until smooth.

 Step 3: Coat the Slices

1. Dip each eggplant slice into the egg mixture.

2. For extra crispness, coat with breadcrumbs or Panko.

3. Place coated slices on a plate while preparing the pan.

 Step 4: Assemble the Layers

1. Preheat oven to 400°F (200°C).

2. Line a baking tray with parchment paper and lightly brush with olive oil.

3. Arrange half of the eggplant slices on the tray.

4. Top each slice with:

   • A slice of tomato

   • A generous pinch of mozzarella

   • A sprinkle of dried oregano (optional)

     

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5. Add another eggplant slice on top to form stacks
   (or bake as single layers if preferred).

 Step 5: Bake

1. Lightly brush the tops with olive oil.

2. Bake for 15–20 minutes until:

   • Eggplant is tender

   • Cheese is melted and lightly golden

   • Coating is crisp

 Step 6: Serve

1. Garnish with fresh basil leaves.

2. 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