Roasted Eggplant Tomato Mozzarella Bake

Soft roasted eggplant with juicy tomato and melted mozzarella. Roast eggplant until fully tender before layering so it never stays spongy.

Why you’ll love this recipe

• Soft roasted eggplant with juicy tomato and melted mozzarella.
• Roast eggplant until fully tender before layering so it never stays spongy.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 1 eggplant, large 1/2-inch slices
• 2 tomatoes, sliced
• 4 oz mozzarella, sliced
• 2 tbsp olive oil
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Heat oven to 425°F

   Heat oven to 425°F. Brush eggplant slices with oil and arrange on a tray.

2. 02

   Roast 20 minutes, turning halfway, until tender

   Roast 20 minutes, turning halfway, until tender.

3. 03

   Cook it through

   Layer eggplant, tomatoes and mozzarella in a small baking dish; sprinkle with oregano.

4. 04

   Bake 12–15 minutes until bubbling and the tomatoes soften

   Bake 12–15 minutes until bubbling and the tomatoes soften. Rest 5 minutes before serving.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Roast eggplant until fully tender before layering so it never stays spongy.

Make it your own

Use thick zucchini slices, roasting them until moisture evaporates.

What to serve with it

Let the dish settle briefly before dividing into portions. Serve from the baking dish while the top is still warm; extra vegetables alongside are optional groceries.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.