Tender roasted eggplant topped with savory sun-dried tomatoes, garlic, Italian herbs, creamy mozzarella, and Parmesan cheese. This delicious Mediterranean-inspired dish is packed with flavor and baked until golden, bubbly, and perfectly cheesy. It’s perfect as a vegetarian main dish, a healthy side, or a crowd-pleasing family dinner!
Preparation Details

  • Prep Time: 15 minutes
  • Cook Time: 35–40 minutes
  • Total Time: 55 minutes
  • Servings: 4
  • Course: Main Course / Side Dish
  • Cuisine: Mediterranean
  • Diet: Vegetarian
    Ingredients
    For the Eggplant:
  • 2 medium eggplants
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
    For the Sun-Dried Tomato Topping:
  • ¾ cup sun-dried tomatoes, chopped
  • 3 cloves garlic, minced
  • ½ small red onion, finely diced
  • 1 tablespoon olive oil
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped
    For the Cheesy Topping:
  • 1½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ¼ cup crumbled feta cheese (optional)
  • ½ teaspoon Italian seasoning
    For Garnishing:
  • Fresh basil leaves
  • Fresh parsley
  • 1 tablespoon balsamic glaze (optional)
  • Extra Parmesan cheese
    Instructions
    Step 1: Prepare the Eggplant

Preheat your oven to 400°F (200°C).

Wash the eggplants and cut them into ½-inch thick rounds or lengthwise slices.

Arrange the slices on a baking sheet lined with parchment paper. Sprinkle lightly with salt and let them sit for 10–15 minutes to draw out excess moisture.

Pat dry with paper towels.

Step 2: Season the Eggplant

Brush both sides of the eggplant slices with olive oil.

Season with black pepper, Italian seasoning, and garlic powder.

Arrange in a single layer on the baking sheet.

Step 3: Roast the Eggplant

Bake for 15–18 minutes, flipping halfway through, until the eggplant becomes tender and lightly golden.

Remove from the oven.

Step 4: Prepare the Sun-Dried Tomato Mixture

Heat 1 tablespoon olive oil in a skillet over medium heat.

Add diced red onion and cook for 2–3 minutes until softened.

Add minced garlic and cook for 30 seconds.

Stir in chopped sun-dried tomatoes, oregano, basil, and red pepper flakes.

Cook for another 2–3 minutes until fragrant.

Remove from heat and stir in fresh parsley.

Step 5: Assemble the Eggplant

Arrange the roasted eggplant slices in a lightly greased baking dish.

Spoon the sun-dried tomato mixture evenly over each slice.

Make sure every piece gets plenty of tomato, garlic, and herbs.

Step 6: Add the Cheese

Sprinkle shredded mozzarella evenly over the eggplant.

Add grated Parmesan and optional crumbled feta.

Finish with a light sprinkle of Italian seasoning.

Step 7: Bake Until Golden

Return the baking dish to the oven and bake for 12–15 minutes, until the cheese is completely melted and bubbly.

For a golden top, broil for an additional 1–2 minutes, watching carefully to prevent burning.

Step 8: Garnish and Serve

Remove from the oven and allow to rest for 5 minutes.

Garnish with fresh basil, parsley, extra Parmesan, and a light drizzle of balsamic glaze if desired.

Serve warm and enjoy!
Nutrition Information
Estimated per serving, based on 4 servings.
Nutrient Amount
Calories 350 kcal
Protein 17 g
Carbohydrates 19 g
Fat 25 g
Saturated Fat 9 g
Fiber 7 g
Sugar 10 g
Sodium 680 mg

Nutrition values are approximate and vary depending on cheese brands and whether salted or oil-packed sun-dried tomatoes are used.
Nut Information & Allergen Details
Nuts included in the standard recipe:

  • Almonds: None
  • Walnuts: None
  • Pecans: None
  • Cashews: None
  • Pistachios: None
  • Peanuts: None
  • Hazelnuts: None
  • Tree nuts: None intentionally added
    No nuts intentionally added
    Potential Allergens:
  • Dairy: Mozzarella, Parmesan, and optional feta cheese.
  • Gluten: The standard ingredients are naturally gluten-free, but check packaged seasonings and balsamic glaze.
  • Soy: May be present in some packaged cheese products.
  • Nightshades: Eggplant, tomatoes, and red pepper flakes belong to the nightshade family.
    Allergy Note: Although this recipe contains no intentionally added nuts, always check ingredient labels for cross-contamination warnings, especially packaged cheese and sun-dried tomatoes.
    Helpful Tips for the Best Results
  1. Choose firm, fresh eggplants with smooth, shiny skin.
  2. Slice eggplant evenly so every piece cooks at the same rate.
  3. Pat eggplant dry before roasting to prevent excess moisture.
  4. Use oil-packed sun-dried tomatoes for a richer flavor. Drain excess oil before chopping.
  5. Freshly shredded mozzarella gives the best melting texture.
  6. Don’t overload the eggplant with tomato mixture or it may become watery.
  7. Broil briefly at the end for a beautiful golden cheese topping.
  8. Add fresh basil just before serving for the best aroma.
    Recipe Variations
  • Mediterranean Version: Add Kalamata olives, crumbled feta, and fresh oregano.
  • High-Protein Version: Add cooked chicken or white beans.
  • Spicy Version: Increase red pepper flakes.
  • Low-Carb Version: The standard recipe is already relatively low in carbohydrates.
  • Vegan Version: Use dairy-free mozzarella and Parmesan alternatives.
  • Extra Cheesy Version: Add a layer of ricotta beneath the sun-dried tomato mixture.
    Storage Instructions
  • Refrigerator: Store leftovers in an airtight container for 3–4 days.
  • Freezer: Freeze in a freezer-safe container for up to 2 months for best quality.
  • Reheating: Reheat in the oven at 350°F (175°C) until heated through.
  • Microwave: Heat individual portions in 30-second intervals.
  • Make Ahead: Roast the eggplant and prepare the tomato topping up to one day ahead. Assemble and bake before serving.
    Frequently Asked Questions (Q&A)
    Q1: Do I need to peel the eggplant?

No. Eggplant skin is edible and helps the slices hold their shape while baking.

Q2: Why should I salt the eggplant before baking?

Salting can help draw out surface moisture and improve texture. Pat the slices dry before roasting.

Q3: Can I use fresh tomatoes instead of sun-dried tomatoes?

Yes! Use chopped cherry tomatoes or Roma tomatoes. Cook them a little longer to remove excess moisture.

Q4: Can I prepare this recipe ahead of time?

Absolutely! Roast the eggplant and prepare the tomato topping in advance. Assemble and bake when ready to serve.

Q5: Which cheese works best?

Mozzarella gives a beautiful melted texture, Parmesan adds savory flavor, and feta provides a delicious salty Mediterranean touch.

Q6: Is this recipe vegetarian?

Yes! It is vegetarian when made with vegetarian-friendly Parmesan cheese.

Q7: Is baked eggplant healthy?

Eggplant provides fiber and several beneficial plant compounds. Baking it with moderate olive oil and vegetables makes a delicious addition to a balanced diet.

Q8: Is this recipe keto-friendly?

It is relatively low in carbohydrates, but sun-dried tomatoes and onions contribute some carbs. Check your portion size and calculate based on your ingredients.

Q9: Can I make this recipe without mozzarella?

Yes. You can use provolone, Monterey Jack, or a dairy-free cheese alternative.

Q10: Can I freeze baked eggplant?

Yes, although eggplant may become softer after thawing. Store in airtight freezer-safe containers for up to 2 months.

Q11: What can I serve with cheesy baked eggplant?

It pairs wonderfully with grilled chicken, baked fish, quinoa, Mediterranean salad, or roasted vegetables.

Q12: How do I prevent baked eggplant from becoming soggy?

Roast the slices before adding toppings, avoid excess oil, and drain oil-packed sun-dried tomatoes well.
Serving Suggestions

  • Mediterranean cucumber and tomato salad
  • Garlic herb roasted chicken
  • Lemon butter baked fish
  • Grilled zucchini and asparagus
  • Quinoa or brown rice
  • Fresh arugula salad with balsamic dressing