Cheesy Baked Eggplant with Mozzarella Pull Tips, FAQ & printable recipe

Tips for success

For the most dramatic cheese pull, use fresh mozzarella that is well-drained and sliced about 1/4-inch thick. If the cheese is too thick, it may not melt evenly; too thin, and it can dry out.

Also, make sure the eggplant is fully roasted before adding the cheese, so the cheese doesn’t overcook while waiting for the eggplant to soften.

To make this dish ahead, roast the eggplant and prepare the glaze up to a day in advance. Store them separately in the refrigerator.

When ready to serve, assemble and bake as directed, adding a few extra minutes to compensate for the cold ingredients. Leftovers can be reheated in the oven or microwave, though the cheese will be less stretchy.

Variations

• Add Ground Meat: Brown 1/2 pound of ground beef or lamb with the garlic and oregano, then spread over the eggplant before adding the cheese. This turns the dish into a more substantial main, with a savory, meaty layer.
• Use Marinara: Swap the tomato paste glaze for 1/2 cup of your favorite marinara sauce. Spread it over the roasted eggplant, then top with mozzarella. This adds a saucier texture and a more pronounced tomato flavor.
• Spicy Kick: Add 1/2 teaspoon of red pepper flakes or a finely chopped fresh chili to the garlic and tomato paste mixture. This gives the dish a pleasant heat that balances the richness of the cheese.
• Herb Infusion: Replace the dried oregano with a teaspoon of fresh thyme leaves or a tablespoon of chopped fresh basil. Stir into the glaze for a brighter, more aromatic flavor that complements the eggplant beautifully.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Freezer

Freeze the baked, cooled dish in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a 350°F (175°C) oven for 10-15 minutes, or microwave in 30-second intervals until hot and bubbly.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The eggplant will soften further, but the flavor remains delicious. Reheat gently in a 350°F (175°C) oven for about 10 minutes, or in the microwave in 30-second intervals until warmed through.

You can roast the eggplant and make the glaze up to 1 day ahead. Keep them covered in the refrigerator. When ready to bake, assemble the dish and add about 5 minutes to the baking time to ensure everything is heated through. This makes it easy to prep for a dinner party or busy weeknight.

Serving ideas

Serve the cheesy baked eggplant as a main course alongside a crisp green salad and crusty bread to soak up the juices. It also pairs well with grilled chicken, lamb, or fish.

For a vegetarian spread, offer it with quinoa, couscous, or a simple pasta. The dish is hearty enough to stand on its own, but the sides can round out the meal.

Garnish with extra fresh parsley or a drizzle of good olive oil just before serving. A sprinkle of red pepper flakes adds a pleasant kick.

This dish is best enjoyed hot out of the oven, when the cheese is at its most gooey and the eggplant is tender. It also makes a great leftover for lunch, served cold or reheated.

Frequently asked questions

Recipe card

Cheesy Baked Eggplant with Mozzarella Pull

Prep 10 minCook 45 minRest 5 minTotal 1 hServes 4

Ingredients

• 2 medium eggplants (about 1 lb each)
• 3 tbsp olive oil, divided
• 1 tsp kosher salt, plus more for sprinkling
• 1/2 tsp black pepper
• 2 tbsp tomato paste
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 8 oz fresh mozzarella, sliced
• 2 tbsp chopped fresh parsley

Instructions

1. Heat the oven to 400°F (200°C). Slice each eggplant in half lengthwise. Score the cut sides in a crosshatch pattern, being careful not to cut through the skin. Brush the cut sides with 2 tablespoons of olive oil and season with salt and pepper.
2. Place the eggplant halves cut-side down on a baking sheet lined with foil. Roast for 25 to 30 minutes, until the flesh is tender and easily pierced with a fork. Remove from the oven and let cool slightly.
3. In a small bowl, stir together the tomato paste, minced garlic, dried oregano, and remaining 1 tablespoon olive oil. Mix until smooth.
4. Turn the roasted eggplant halves cut-side up. Brush the glaze evenly over the cut surfaces, covering all the scored flesh.
5. Arrange the mozzarella slices over the glazed eggplant, covering the surface completely. Press gently so the cheese adheres.
6. Return the baking sheet to the oven and bake for 10 to 15 minutes, until the mozzarella is melted, bubbly, and golden in spots.
7. Remove from the oven and let rest for 5 minutes. Sprinkle with chopped fresh parsley. Use a spatula to lift each eggplant half onto a serving plate, pulling the cheese as you go.

Contains: milk

Estimated nutrition per serving

Calories

290

Protein

12 g

Carbohydrates

18 g

Fat

20 g

Automatic estimate from the ingredient list, not laboratory-verified.