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Plated baked eggplant halves topped with melted mozzarella, roasted cherry tomatoes, and fresh herbs on a white ceramic plate.

Baked Eggplant with Mozzarella and Tomatoes

Tender baked eggplant topped with roasted cherry tomatoes, creamy melted mozzarella, fresh herbs, and oregano. An easy Mediterranean-inspired vegetarian dish that can be served as an entrée, appetizer, or side.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Mediterranean-Inspired
Calories: 315
Ingredients Method Notes

Ingredients
  

  • 3 medium eggplants
  • 9 ounces 250 g fresh mozzarella
  • 2 cups 250–300 g cherry tomatoes
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon dried oregano
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • Fresh parsley or cilantro for serving

Method
 

  1. Preheat the oven to 400°F.
  2. Cut the eggplants in half lengthwise. Make a few shallow cuts in the flesh without cutting through the skin.
    Raw eggplant halves in a white dish with fresh cherry tomatoes, mozzarella cheese packets, and a wooden cutting board on a linen cloth, representing ingredients for baked eggplant.
  3. Arrange the eggplant halves cut-side up in a large baking dish.
    Raw eggplant halves in a white dish with fresh cherry tomatoes, mozzarella cheese packets, and a wooden cutting board on a linen cloth, representing ingredients for baked eggplant.
  4. Brush with olive oil and season with salt, black pepper, and oregano.
  5. Bake for 20–25 minutes, until the eggplant begins to soften.
  6. Cut the cherry tomatoes in half. Drain and pat the mozzarella dry, then tear it into bite-size pieces.
  7. Arrange the tomatoes and mozzarella over the partially baked eggplant.
  8. Return the dish to the oven and bake for another 10–15 minutes, until the eggplant is tender and the cheese has melted.
    Top-down view of two white plates serving roasted eggplant halves topped with mozzarella, tomatoes, and fresh herbs, arranged on a grey linen tablecloth alongside a glass of white wine.
  9. Garnish with fresh parsley or cilantro and serve warm.

Notes

Make shallow cuts in the eggplant flesh and brush it generously with olive oil to help it cook evenly and develop a soft, creamy texture. Pat the mozzarella dry before adding it to prevent excess liquid from collecting in the baking dish. If using burrata instead of mozzarella, add it after the eggplant comes out of the oven.