Tender roasted eggplant rounds topped with flavorful tomato sauce, melted mozzarella, Parmesan, garlic, and Italian herbs. These easy cheesy eggplant rounds make a delicious vegetarian side dish, light lunch, or simple low-carb dinner.
Ingredients
For the Eggplant
2 medium eggplants
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon Italian seasoning
For the Tomato Topping
1 cup tomato sauce or crushed tomatoes
2 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon Italian seasoning
¼ teaspoon red pepper flakes, optional
¼ teaspoon salt
¼ teaspoon black pepper
For the Cheese
1 cup shredded mozzarella cheese
¼ cup freshly grated Parmesan cheese
2 tablespoons chopped fresh basil or parsley
Optional
Cherry tomatoes, halved
Fresh basil leaves
A drizzle of balsamic glaze
Extra Parmesan
Instructions
- Prepare the eggplant
Preheat your oven to 425°F (220°C).
Wash and dry the eggplants. Trim off the ends and slice them into rounds approximately ½ inch (1–1.5 cm) thick.
Arrange the rounds in a single layer on a parchment-lined baking sheet.
- Season the eggplant
Brush both sides lightly with olive oil.
Season with salt, black pepper, garlic powder, and Italian seasoning.
For less moisture, let the seasoned eggplant sit for 10–15 minutes, then gently pat the surface dry with paper towels.
- Roast
Roast the eggplant for 15–18 minutes, flipping halfway through.
The rounds should become tender and lightly golden around the edges.
- Prepare the tomato mixture
While the eggplant roasts, combine the tomato sauce, minced garlic, oregano, Italian seasoning, red pepper flakes, salt, and black pepper in a bowl.
Mix well.
- Add the tomato topping
Remove the eggplant from the oven.
Spoon a small amount of the tomato mixture onto each round, spreading it almost to the edges.
Don’t add too much sauce or the eggplant may become watery.
- Add the cheese
Sprinkle mozzarella over each eggplant round.
Finish with Parmesan.
- Bake again
Return the tray to the oven and bake for another 5–7 minutes, until the cheese is melted and bubbly.
For a golden, lightly browned cheese topping, broil for 1–2 minutes, watching carefully.
- Garnish and serve
Remove from the oven and sprinkle with fresh basil or parsley.
Add a little extra Parmesan and a drizzle of balsamic glaze if desired.
Serve warm.
Recipe Information
Prep Time: 15 minutes
Cook Time: 22–27 minutes
Total Time: About 40 minutes
Servings: 4–6
Category: Appetizer / Side Dish / Light Main
Cuisine: Italian-inspired
Method: Oven-Baked
Diet: Vegetarian, low-carb
ALL NUT INFORMATION
Contains nuts: No.
This recipe contains no peanuts or tree nuts as written.
Allergy precautions
If preparing this recipe for someone with a severe nut allergy, check packaged tomato sauce, shredded cheese, Parmesan, and seasonings for allergen statements and possible cross-contact.
There is no need to add nuts to this recipe. Allergen Information
Contains:
Milk/dairy from mozzarella and Parmesan
Does not contain:
Peanuts
Tree nuts
Eggs
Wheat
Gluten, as written
For a dairy-free version, use suitable dairy-free mozzarella and Parmesan alternatives.
Tips for Perfect Eggplant Rounds
Choose firm eggplants with smooth, shiny skin.
Keep the slices similar in thickness so they cook evenly.
Don’t overload the eggplant with tomato sauce.
Roasting the eggplant before adding the toppings prevents it from becoming too soft.
Freshly grated Parmesan gives the best flavor and browning.
Let the finished rounds rest for a few minutes before serving.
Easy Variations
Mediterranean Style
Add crumbled feta, oregano, fresh parsley, and chopped olives.
Spicy
Add extra red pepper flakes or a pinch of cayenne.
Extra Cheesy
Use a combination of mozzarella, Parmesan, and provolone.
Mushroom Version
Add thinly sliced sautéed mushrooms underneath the cheese.
Fresh Tomato Version
Replace some of the tomato sauce with thin slices of fresh tomato.
Protein-Rich
Top with cooked ground turkey or chicken before adding the cheese.
Q&A
Q: Do I need to salt eggplant before cooking?
A: It isn’t always necessary with modern eggplant varieties, but salting can help draw out some moisture and improve the texture.
Q: Why is my eggplant watery?
A: Eggplant naturally contains a lot of moisture. Avoid using too much tomato sauce, roast the slices first, and don’t overcrowd the baking sheet.
Q: Can I use marinara sauce instead of tomato sauce?
A: Yes. Marinara works very well and adds additional herbs and flavor.
Q: Can I use fresh tomatoes?
A: Yes. Thinly sliced Roma or cherry tomatoes work beautifully. Pat them dry first to reduce excess moisture.
Q: Can I use zucchini instead of eggplant?
A: Yes. Zucchini can be prepared similarly, although it cooks faster and releases more moisture.
Q: Can I make these ahead of time?
A: Yes. Roast the eggplant rounds ahead of time, refrigerate them, then add the tomato and cheese toppings and bake when ready to serve.
Q: Can I make this recipe gluten-free?
A: Yes. The basic recipe is naturally gluten-free. Check packaged tomato sauce and seasonings for potential gluten-containing ingredients or cross-contact.
Q: Is this recipe low-carb?
A: Yes. Eggplant, tomato, cheese, and herbs make this a relatively low-carbohydrate option. The exact carbohydrate content depends on the tomato sauce used.
Q: Can I make these in an air fryer?
A: Yes. Air fry the eggplant rounds at approximately 380°F (193°C) for 8–12 minutes, flipping halfway through. Add tomato sauce and cheese during the final few minutes.
Q: Can I use another cheese?
A: Absolutely. Provolone, fontina, cheddar, or a blend of Italian cheeses can be used.
Q: Can I freeze cheesy eggplant rounds?
A: They can be frozen, although the eggplant may become softer after thawing. For the best texture, refrigerate leftovers instead.
Q: How long do leftovers last?
A: Store them in an airtight container in the refrigerator for up to 3–4 days.
Q: How should I reheat them?
A: Reheat in a 375°F (190°C) oven or air fryer until hot and the cheese is bubbly again.
Q: Can I eat these as a main dish?
A: Yes. Serve them with a large salad, roasted vegetables, quinoa, or a side of beans for a more complete meal.
Q: Can I make them without Parmesan?
A: Yes. Simply use additional mozzarella or another cheese of your choice.
Q: How do I make the cheese extra golden?
A: Place the finished eggplant rounds under the broiler for 1–2 minutes, watching continuously.
Serving Ideas
Serve these cheesy eggplant rounds with:
Fresh green salad
Garlic bread
Roasted vegetables
Quinoa
Rice
Grilled chicken
Baked fish
Pasta
Tzatziki or yogurt sauce
Serving Tip
For the prettiest presentation, arrange the rounds on a platter, scatter fresh basil over the top, add a little Parmesan, and finish with a very light drizzle of balsamic glaze.
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