Baked Eggplants with Mozzarella and Tomatoes

An amazing dish with an exquisite taste — you will swallow your tongue! Eggplants with mozzarella and tomatoes, baked in the oven, turn out so tasty that they are eaten in two. This dish is a real find for eggplant fans. All the ingredients create a mind-blowing combination, it’s impossible to refuse!
cook time: 1h 20 min
Liam Carson
Baked Eggplants with Mozzarella and Tomatoes

Nutrition Facts (per serving)

147
Calories
13g
Fat
5g
Carbs
4g
Protein

Ingredients (4 portions)

Basic:

Eggplant 2 pc
Olive oil 3 tbsp

Filling:

Tomatoes 200 g
Mozzarella 100 g
Olives 50 g
Garlic 2 clove
Capers 2 tbsp
Olive oil 2 tbsp
Basil 1 tsp
Oregano dry 0.5 tsp

Recipe instructions

Step 1

Step 1
How to make eggplants with mozzarella and tomatoes, baked in the oven? Prepare all the necessary ingredients. Turn on the oven to 200 degrees in advance.

Step 2

Step 2
Wash the eggplants, dry them and cut them in half lengthwise.

Step 3

Step 3
Carefully remove the pulp, leaving the walls approximately 1 cm thick.

Step 4

Step 4
Brush the eggplants with olive oil.

Step 5

Step 5
Place the eggplant halves on a baking sheet and place in an oven preheated to 200°C for about 20 minutes.

Step 6

Step 6
Prepare all the necessary ingredients for the filling. Olive oil can be replaced with sunflower oil. Remove the skin from the tomato if desired. How to easily remove the skin from a tomato? Wash it, make cross cuts on top with a sharp knife. Place the tomato in boiling water for 1-2 minutes. Remove, cool slightly and remove the skin. Cut the tomato into cubes.

Step 7

Step 7
Cut the eggplant pulp into small pieces.

Step 8

Step 8
Remove the olives from the jar. If you have whole olives, then cut them into rings. Wash the basil, dry it and finely chop it with a knife. Peel the garlic and pass it through a press. You can also grate the garlic or finely chop it with a knife.

Step 9

Step 9
Heat olive oil in a frying pan. Place the eggplant pulp in a frying pan and add chopped garlic. Fry the eggplants, stirring, in heated olive oil until golden brown. Read about how to choose the ideal frying pan, as well as how to choose the right vegetable oil in separate articles, links at the end of the recipe.

Step 10

Step 10
Add tomatoes, capers, olives, basil and oregano to the eggplant.

Step 11

Step 11
Simmer everything together over low heat for about 15 minutes.

Step 12

Step 12
Cut the mozzarella into slices.

Step 13

Step 13
Fill the eggplant halves with the filling. Place mozzarella slices on top.

Step 14

Step 14
Place the stuffed eggplants in the oven for another 7-10 minutes until the cheese melts. The exact time depends on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe. Bon appetit!

Additional rubrics

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