Name: Mediterranean Baked Eggplant Slices with Tomato and Bocconcini Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: Mediterranean
Ingredients: 2 medium eggplants (about 600 g / 1.3 lbs), ideally plump rather than long and slender variety; 4-5 teaspoons cooking sea salt; 2 tablespoons extra virgin olive oil (more if necessary); 2 tablespoons extra virgin olive oil; 2 cloves garlic, finely chopped; 400 g (14 oz) tin of crushed tomatoes; 1/4 teaspoon dried red chili pepper flakes; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; 225 g (8 oz) bocconcini, dried with some paper towel; 3 tablespoons fresh basil leaves for serving

Jump to Recipe· 4.1 from 54 reviews

If you’re craving a dish that bursts with vibrant flavors, rich textures, and that unmistakable Mediterranean charm, the Mediterranean Baked Eggplant Slices with Tomato and Bocconcini Recipe is going to steal your heart. This dish brings together silky eggplant slices baked to perfection, smothered in a luscious homemade tomato sauce, and crowned with indulgently creamy bocconcini cheese. It’s a celebration of fresh ingredients, simple techniques, and comforting warmth that feels like a hug from the Mediterranean sun itself.

Ingredients You’ll Need

The image shows several thick round slices of eggplant stacked in a white colander. The eggplant slices have pale greenish-white centers with dark purple skins around the edges. The colander is placed on top of a white marbled surface, and a navy blue cloth is visible near the bottom right corner. The slices look moist and sprinkled with small grains of salt. Photo taken with an iphone --ar 4:5 --v 7

Creating this Mediterranean magic only requires a handful of simple, fresh ingredients that each play a vital role. From the succulent eggplant that forms the hearty base, to the tangy, garlicky tomato sauce, and the soft, melt-in-your-mouth bocconcini that finishes everything beautifully, every component adds its own special touch.

2 medium eggplants (about 600g/1.3 lbs): Choose plump, round eggplants for the best texture and flavor.
4-5 teaspoons cooking sea salt: This draws out the bitterness and excess moisture from the eggplant slices.
2 tablespoons extra virgin olive oil (plus more if needed): Adds richness and helps the eggplant brown perfectly in the oven.
2 cloves garlic, finely chopped: Aromatic and essential for building the base of the tomato sauce.
400 grams (14 oz) tin of crushed tomatoes: Provides a vibrant and tangy sauce that complements the eggplant.
1/4 teaspoon dried red chili pepper flakes: Adds a subtle kick to brighten the flavors.
1 teaspoon dried oregano: Classic Mediterranean herb that enhances the tomato sauce.
1/2 teaspoon dried basil: Adds an earthy sweetness balanced with the oregano.
225 grams (8 oz) bocconcini, dried with paper towel: Creamy, fresh mozzarella balls that melt beautifully on top.
3 tablespoons fresh basil: For a fresh, fragrant finish garnishing the dish.

How to Make Mediterranean Baked Eggplant Slices with Tomato and Bocconcini Recipe

The image shows two layers of the cooking process. The top part displays a silver pot with thick red tomato sauce mixed with small pieces of ingredients, stirred by a wooden spoon resting inside the pot. The pot is on a black stovetop, and part of a white marbled surface is visible on the side with a blue cloth nearby. The bottom part shows a baking tray lined with parchment paper holding ten circular pieces of cooked eggplant topped with a layer of the red sauce and two slices of white cheese on each. The tray is positioned on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Step 1: Prepare the Eggplant

Begin by washing your eggplants and trimming off the ends to create clean slices that will bake evenly. Cut the eggplants into roughly 2 cm thick rounds, which will hold their shape nicely and soak up the flavors. Layer these slices in a colander, sprinkling each with sea salt to draw out bitterness and excess water. This step is crucial—allow them to sit over a bowl for at least 40 minutes. You’ll notice the water draining away, and the eggplant becomes firmer and more flavorful, which makes all the difference in the final texture.

Step 2: Roast the Eggplant Slices

After rinsing the salt off and patting the eggplant slices dry, brush each side generously with extra virgin olive oil. This oil not only prevents sticking but infuses them with a subtle richness as they roast. Arrange the slices on a baking tray lined with parchment paper, and pop them into a preheated oven at 200 degrees Celsius (390 F). Bake for 20 minutes, flipping once halfway through to ensure an even, tender golden finish. The eggplant should be soft but not mushy—perfect for holding the tomato sauce and cheese topping.

Step 3: Simmer the Tomato Sauce

While the eggplant roasts, your kitchen will fill with irresistible aromas as you make the tomato sauce. Heat olive oil in a saucepan over medium heat, gently sauté the finely chopped garlic until fragrant without browning it. Then stir in the crushed tomatoes, dried oregano, basil, and a pinch of red chili flakes. Let this sauce simmer for 10 to 15 minutes until it thickens slightly, becoming rich and spreadable—ideal to coat your eggplant slices with a luscious layer of flavor.

Step 4: Assemble and Bake with Bocconcini

On a fresh sheet of baking paper placed on your tray, arrange the roasted eggplant slices in a single layer and generously spoon over the tomato sauce you just prepared. Next, slice the bocconcini into bite-sized pieces and dry them well so they don’t waterlog the dish. Crown each slice with bocconcini and return the tray to the oven. Bake for 15 to 18 minutes, until the cheese turns golden and starts to bubble. Keep an eye around 10 minutes to drain any excess liquid that may pool, ensuring a perfectly baked finish.

Step 5: Garnish and Serve

When the baking tray comes out of the oven, add a few fresh basil leaves on top to bring a refreshing herbal brightness to every bite. This final touch will make your Mediterranean Baked Eggplant Slices with Tomato and Bocconcini Recipe look and taste absolutely stunning—just like a dish you’d get from a cozy trattoria in the heart of the Mediterranean.

How to Serve Mediterranean Baked Eggplant Slices with Tomato and Bocconcini Recipe

Garnishes

Fresh basil leaves are the star garnish here, adding a pop of green color and that unmistakable fresh aroma that elevates the dish. For an extra drizzle, add a touch of good-quality extra virgin olive oil or a sprinkle of flaky sea salt just before serving. If you like a little crunch, toasted pine nuts scattered on top create a nice contrast to the creamy bocconcini.

Side Dishes

This dish pairs beautifully with a rustic loaf of crusty bread to mop up the tomato sauce, or a simple arugula salad dressed with lemon and olive oil to balance its richness. For a heartier meal, try serving alongside couscous or warm quinoa seasoned with fresh herbs and lemon zest — they complement the Mediterranean flavors perfectly.

Creative Ways to Present

If you want to impress guests, serve individual slices on rustic wooden boards with a drizzle of balsamic glaze for a sweet tangy punch. Alternatively, layer the eggplant, tomato sauce, and bocconcini in small gratin dishes, then bake and serve as individual portions. This turns the Mediterranean Baked Eggplant Slices with Tomato and Bocconcini Recipe into a stunning centerpiece for your table.

Make Ahead and Storage

Storing Leftovers

Leftover Mediterranean Baked Eggplant Slices with Tomato and Bocconcini Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. As the flavors meld overnight, reheating often brings an even richer taste experience.

Freezing

While this dish is best enjoyed fresh, you can freeze it for up to one month. To freeze, place cooled slices on a baking sheet lined with parchment to freeze individually before transferring to a freezer bag. This prevents them from sticking together and keeps the flavors fresh.

Reheating

Reheat leftovers gently in a warm oven at around 180 degrees Celsius (350 F) for 10-15 minutes, or until warmed through and the bocconcini is softly melty again. Avoid microwaving if possible, to keep the eggplant tender and the cheese texture pleasing.

FAQs

Can I use fresh tomatoes instead of canned crushed tomatoes?

Absolutely! Fresh ripe tomatoes can be used, but you’ll want to peel and crush them first, then simmer until thickened to replicate the consistency and concentrated flavor of canned crushed tomatoes.

Is bocconcini the same as mozzarella?

Bocconcini is a type of fresh mozzarella but usually smaller and softer, with more moisture. It melts wonderfully and has a delicate milky flavor perfect for this dish.

Can I make this dish vegan?

Yes! Simply swap the bocconcini for a plant-based cheese alternative that melts well. The tomato sauce and eggplant are naturally vegan and still burst with flavor on their own.

How do I avoid the eggplant being soggy?

Salting the eggplant and letting it drain for 40 minutes is key to removing excess moisture and bitterness, ensuring the slices roast to a tender but firm texture instead of soggy.

Can I prepare the tomato sauce in advance?

Definitely! The tomato sauce tastes even better after resting overnight. Store it in the refrigerator and simply reheat before assembling your Mediterranean Baked Eggplant Slices with Tomato and Bocconcini Recipe.

Final Thoughts

There’s something truly magical about the Mediterranean Baked Eggplant Slices with Tomato and Bocconcini Recipe—its sunny, comforting flavors and simple elegance make it an absolute joy to cook and even more rewarding to eat. Whether as a cozy weeknight dinner or a show-stopping dish for friends, this recipe invites you to savor every bite and celebrate the beauty of wholesome ingredients. Give it a try, and you might just find a new favorite for your kitchen repertoire!