Aubergine Eggplant Tomato Mozzarella Melts Recipe

Transform simple ingredients into a delicious and easy Mediterranean-inspired meal! These Aubergine Eggplant Tomato Mozzarella Melts are bursting with flavor. Sweet roasted eggplant, juicy tomatoes, and creamy mozzarella combine for a taste sensation. Garlic adds a savory kick, making this a quick and satisfying weeknight dinner or impressive appetizer. Perfect for eggplant lovers and mozzarella fans alike!

Prep Time 15 mins
Cook Time 25 mins
Calories 370.6 kcal
Protein 11g
Rating 5.0 (1 Reviews)
Aubergine Eggplant Tomato Mozzarella Melts 99

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Aubergine Eggplant Tomato Mozzarella Melts

  • 1 large aubergine
  • 1 1/2 teaspoons salt
  • 1 pinch black pepper
  • 2 tablespoons olive oil
  • 100 g fresh mozzarella cheese
  • 1 medium tomato
  • 1 clove garlic
  • fresh basil leaves

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How to Make Aubergine Eggplant Tomato Mozzarella Melts

  1. Preheat oven to 200°C (400°F).
  2. Slice one large aubergine (eggplant) into 5cm thick rounds.
  3. Arrange eggplant rounds in a single layer in a baking dish.
  4. Drizzle half of 2 tablespoons olive oil over the eggplant and sprinkle with half of 1 teaspoon salt.
  5. Top each eggplant round with 2-3 slices of fresh tomato (about 1 medium tomato, sliced) and 2-3 slices of fresh mozzarella (about 100g, sliced).
  6. Sprinkle the remaining 1 teaspoon salt, 1 tablespoon olive oil, a pinch of black pepper, and 1 clove minced garlic over the top.
  7. Bake for 20 minutes, or until the eggplant is tender and the mozzarella is melted and bubbly.
  8. Garnish with fresh basil leaves before serving.

Nutrition Information (Approximate per serving)

Sodium

194 g

Sugar

51g

Fat

19g

Carbs

10g