Name: Mediterranean Baked Eggplant Slices
Prep time: 40 min
Cook time: 1 h 20 min
Total time: 2 h
Cuisine: Mediterranean
Ingredients: 2 medium eggplant (about 600 g/1.3 lbs); 4-5 teaspoon cooking sea salt; 2 tablespoon extra virgin olive oil; 2 cloves garlic (finely chopped); 400 g (14 oz) tin of crushed tomatoes; ¼ teaspoon dried red chilli pepper flakes; 1 teaspoon dried oregano; ½ teaspoon dried basil; 225 g (8 oz) bocconcini (dried with some paper towel); 3 tablespoon fresh basil (for serving)

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Baked eggplant slices bring together the comforting flavors of Mediterranean cuisine, creating a dish that’s as satisfying as it is easy to prepare. These slices are tender with a golden and slightly crispy exterior, enriched with a rich tomato sauce and bubbling bocconcini cheese. Each bite resonates with the freshness of herbs while the eggplant acts as a delightful canvas. This recipe for Mediterranean Baked Eggplant Slices is perfect for those looking to enjoy a simple yet delicious side dish that complements any meal.

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I first discovered this gem on a sunny afternoon in an Italian trattoria, where the aroma of baked eggplant wafted through the air. It instantly became a favorite, bringing together friends and family around the table. The beauty of this dish lies in its straightforwardness, making it an ideal choice for home cooks of all skill levels. With fresh ingredients and an easy method, you can serve something that feels special for any occasion. Trust me; you’ll want to give this recipe a try!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Mediterranean Baked Eggplant Slices
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Mediterranean Baked Eggplant Slices

Why You’ll Love This Recipe

Simple & Quick: Prep and cook in under two hours, perfect for a weeknight meal.
Irresistible Flavor: The combination of rich tomato sauce, garlic, and creamy bocconcini bursts with flavor.
Eye-Catching Appeal: Beautifully arranged eggplant slices make for a stunning presentation.
Flexible Serving: Great as a side dish for dinner, or even as a standout appetizer at parties.
Diet-Friendly Options: Naturally gluten-free, and easily adaptable for vegan diets with plant-based cheese.

Ingredients You’ll Need

2 medium eggplant (about 1.3 lbs): Look for plump, round eggplants for the best texture. Long, slender varieties can be more bitter.
4-5 teaspoons cooking sea salt: This is essential for drawing out moisture, making the eggplant less bitter and improving its texture.
2 tablespoons extra virgin olive oil: A key ingredient that enhances flavor; use high-quality olive oil for the best results.
2 cloves garlic, finely chopped: Fresh garlic adds about 10 lines of flavor to the dish.
1 can (14 oz) crushed tomatoes: The base of your sauce; choose high-quality canned tomatoes for richer flavor.
¼ teaspoon dried red chili pepper flakes: This adds a lovely kick, but feel free to adjust according to your spice preference.
1 teaspoon dried oregano: A classic Italian herb that complements the other flavors beautifully.
½ teaspoon dried basil: Adds depth and a sweet aroma; fresh basil can be substituted if available.
8 oz bocconcini: This delicious cheese melts beautifully; make sure to dry it well before using to prevent sogginess.
3 tablespoons fresh basil, for serving: A final touch of freshness that brightens the dish.

How to Make Mediterranean Baked Eggplant Slices

Prepare the Eggplant: Start by washing your eggplants and trimming each end. Slice them into ¾ inch thick rounds. Layer about five slices in the bottom of a colander, sprinkling each slice generously with about ½ teaspoon of salt, less for smaller slices. Continue layering and salting until all slices are in the colander. Let them sit for 40 minutes to draw out excess moisture.

Preheat the Oven: While the eggplant is draining, preheat your oven to 390°F (200°C). This gives it time to reach the perfect temperature for baking.

Bake the Eggplant: Rinse each eggplant slice under cold running water, then pat them dry with paper towels. Brush each side with olive oil and arrange them on a large baking tray lined with parchment paper. Bake the slices for 20 minutes, flipping them halfway through until they are tender and slightly golden.

Make the Tomato Sauce: In a medium saucepan, gently heat 2 tablespoons of olive oil over medium heat. Add the finely chopped garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn. Stir in the crushed tomatoes, chili pepper flakes, oregano, and basil. Bring the sauce to a simmer, cooking for 10-15 minutes until it thickens slightly.

Assemble the Dish: Once the eggplant is baked, move them to a fresh piece of parchment paper placed on the same baking tray. Spoon the thickened tomato sauce generously over each eggplant slice.

Add the Bocconcini: Slice the bocconcini into ½ inch pieces and pat them dry with paper towels. Top each eggplant slice with a piece of bocconcini, ensuring it’s well distributed.

Final Bake: Place the tray back into the oven and bake for 15-18 minutes until the cheese is golden and bubbling. After about 10 minutes, check if any bocconcini released excess liquid. If so, carefully tilt the tray to drain before returning it to finish baking.

Serve & Enjoy: Once baked to perfection, remove from the oven and top with fresh basil leaves just before serving.

Storing & Reheating

To store your Mediterranean Baked Eggplant Slices, keep them in an airtight container at room temperature for up to 2 hours after serving. For longer storage, refrigerate for up to 3 days in a covered container. You can freeze the baked slices for up to 3 months, ensuring they are well-wrapped in freezer-safe bags. To reheat, bake in a 350°F (175°C) oven for about 10-15 minutes, though keep in mind the eggplant texture may soften a bit more as it cools.

Chef’s Helpful Tips

Don’t skip salting the eggplant; it’s crucial for removing bitterness and ensuring the slices don’t turn mushy.
Bake larger slices for the same amount of time as smaller slices for even cooking.
If you want a little more crunch, consider broiling the eggplant slices for the last 2 minutes.
Using fresh herbs instead of dried can elevate the flavors; just remember to double the amounts.
This dish can be assembled a day in advance; store it covered in the fridge, and bake just before serving.

Each of these Mediterranean Baked Eggplant Slices brings a delightful burst of flavor to the table while being easy to create and wonderfully satisfying. The beautiful colors and textures of the ingredients make it not just a side dish, but a centerpiece of conversation. There’s so much versatility to this dish; feel free to adapt and make it your own! The next time you’re in the mood for something comforting, flavorful, and undeniably delicious, reach for this recipe.

Recipe FAQs

Can I add other vegetables to the dish?

Absolutely! Feel free to include bell peppers or zucchini along with the eggplant. Just make sure to cut them into similar sizes for even cooking.

Can I make this dish vegan?

Yes, you can easily substitute the bocconcini with a vegan cheese or omit it entirely for a hearty yet dairy-free version.

How can I prevent the eggplant from becoming soggy?

Salting the eggplant is crucial. Letting it sit for the 40 minutes not only draws out moisture but also improves the flavor and texture.

What’s the best way to serve Mediterranean Baked Eggplant Slices?

These slices are delightful on their own or as a side to grilled meats or a fresh salad. They can also be served as part of a mezze platter with pita or crusty bread for dipping.

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Mediterranean Baked Eggplant Slices