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Mediterranean Baked Eggplant Slices with Tomato and Bocconcini Recipe

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4.1 from 54 reviews

Mediterranean Baked Eggplant Slices is a delicious, healthy dish featuring tender baked eggplant topped with a flavorful tomato-garlic sauce and melted bocconcini cheese. Perfect as a vegetarian main or side, this recipe combines Mediterranean herbs and fresh basil for a vibrant flavor and satisfying meal.

Ingredients

Eggplant Preparation

  • 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)

Tomato Sauce

  • 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

Topping and Garnish

  • 225 g (8 oz) bocconcini, dried with some paper towel
  • 3 tablespoons fresh basil leaves for serving

Instructions

  1. Prepare the eggplant: Wash the eggplants and trim the ends. Slice them into 2 cm (3/4 inch) thick rounds. Layer about 5 slices at a time in a colander, sprinkling each slice with coarse kitchen salt (approximately 1/2 teaspoon for larger slices, less for smaller). Repeat until all slices are salted. Place the colander over a bowl and allow the eggplant to drain for 40 minutes to draw out moisture and bitterness.
  2. Preheat the oven: Set your oven to 200 degrees Celsius (390 degrees Fahrenheit) to prepare for baking the eggplant slices.
  3. Rinse and bake eggplant: After draining, rinse each eggplant slice under cold running water to remove excess salt, then pat dry thoroughly with paper towels. Brush both sides of each slice with extra virgin olive oil and place them on a large baking tray lined with baking paper. Bake in the oven for 20 minutes, turning slices halfway through, until tender. Remove and set aside.
  4. Make the tomato sauce: While the eggplant bakes, heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add finely chopped garlic and cook for 1-2 minutes until fragrant, careful not to burn. Stir in crushed tomatoes, dried red chili flakes, oregano, and dried basil. Bring to a gentle simmer and cook for 10-15 minutes until the sauce thickens slightly and becomes spreadable.
  5. Assemble on baking tray: Line the baking tray with fresh baking paper and spread the baked eggplant slices evenly on it. Distribute the prepared tomato sauce over each slice evenly.
  6. Add bocconcini and bake: Pat dry the bocconcini cheese with paper towels and cut into 1 cm (1/2 inch) slices. Top each sauced eggplant slice with bocconcini slices. Place the tray back in the oven and bake for 15-18 minutes until the cheese is golden and bubbling. Monitor after 10 minutes and drain any excess liquid if needed by carefully tilting the tray, then return to the oven to finish baking.
  7. Garnish and serve: Once golden and cooked, remove from the oven and garnish each slice with fresh basil leaves. Serve warm and enjoy this Mediterranean-inspired baked eggplant dish.

Notes

  • Note 1: Using plump eggplants ensures better texture and moisture balance compared to long, slender varieties.
  • Note 2: Salt helps draw out bitterness and excess moisture from the eggplant prior to baking.
  • Note 3: Extra virgin olive oil is used both for brushing the eggplant and cooking the tomato sauce to maintain authentic Mediterranean flavors.
  • Note 4: Drying bocconcini slices before baking prevents excess liquid, ensuring the cheese melts well without making the dish soggy.

Find it online: https://justsosavory.com/mediterranean-baked-eggplant-slices-with-tomato-and-bocconcini-recipe/