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Baked Stuffed Eggplant with Melted Mozzarella and Basil

A comforting Mediterranean casserole. Layers of tender eggplant combined with a savory filling, smothered in homemade tomato sauce and a mouthwatering mozzarella crust.

60 min Easy Italiana 4 servings
Baked Stuffed Eggplant with Melted Mozzarella and Basil

The story behind

Oh man, just looking at this dish makes me incredibly hungry! This recipe always takes me right back to a trip I took to the south of Italy, along the Campania coast. We were sitting on a tiny terrace and the local nonna brought out this casserole dish fresh from the oven, still bubbling away. She told me that she always made it for Sunday lunch because it's a generous dish that feeds the whole family and honestly tastes even better when reheated the next day. It’s the perfect main course for a cozy afternoon. It goes wonderfully with a big piece of crusty rustic bread in the center to wipe the plate clean, paired with a light red wine like a Barbera.

Instructions

  1. 1
    Wash the eggplants, trim the ends, and slice them uniformly into rounds about one centimeter thick.
  2. 2
    Place the slices in a colander, sprinkle with a bit of fine salt, and let them sit for 15 minutes to sweat out any bitterness. Rinse thoroughly and pat completely dry with paper towels.
  3. 3
    Preheat your oven to 200°C (400°F).
  4. 4
    Heat a splash of olive oil in a large skillet and sear the eggplant slices for just a couple of minutes on each side until slightly softened. Set aside.
  5. 5
    Spread a thin layer of the seasoned tomato sauce over the bottom of a large baking dish.
  6. 6
    Arrange a layer of eggplant slices over the sauce, top with a bit more sauce, a dusting of parmesan cheese, and a few basil leaves.
  7. 7
    Repeat the layering process until all ingredients are used, making sure the final top layer is heavily covered with the mozzarella cheese and the halved cherry tomatoes.
  8. 8
    Bake for 30 to 35 minutes until the cheese is completely melted, bubbly, and beautifully golden-brown. Remove from the oven, garnish with fresh basil leaves, and let rest for five minutes before slicing.

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