Italian-Style Eggplant with Tomatoes and Soft Cheese
Incredibly tasty, very light and simple, quick, for dinner! Italian-style eggplant with tomatoes and soft cheese is baked in the oven with aromatic spices, tomatoes, and cheese. It turns out a stunning dish - bright, beautiful, and delicious! Serve it for holidays or weekdays, on its own or as a side. Magical!
Updated : 21 January, 2026
Easy
About 30 min.
Ingredients
2
Eggplant
3
Tomato
130 grams
Soft cheese
50 grams
Hard cheese
6 tablespoon
Vegetable oil
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make Italian-style eggplant with tomatoes and soft cheese? Prepare all the ingredients listed in the recipe. Use juicy, meaty tomatoes - preferably seasonal (they’re slightly sweet and pair perfectly with eggplant). Rinse the vegetables in cold water and pat dry with paper towels to remove excess moisture.
Step 2
Trim the stems off the eggplants. Slice them lengthwise into thin sheets with a sharp, thin knife. Aim for about 0.5 cm (about 1/5 inch) thickness.
Step 3
In a small deep bowl, mix vegetable or olive oil with spices. I used a ground pepper mix, garlic powder, Italian dried herbs, and a pinch of salt. Mix well. If your tomatoes aren’t in season, add just a little sugar to balance the flavor.
Step 4
Using a silicone brush, lightly coat the eggplant slices on both sides. Brush sparingly so they don’t soak up too much oil, but make sure they’re fully covered with the aromatic marinade.
Step 5
Line a baking sheet with baking paper. Arrange the eggplant in one even layer and bake in a preheated oven for 30 minutes at 180°C / 356°F.
Step 6
While the eggplant bakes, prep the remaining ingredients. Drain the liquid from the mozzarella and slice it into thin rounds. Slice the tomatoes into thin rounds as well.
Step 7
Grate Parmesan (or another hard cheese) on a fine grater.
Step 8
Place two pieces of tomato on each eggplant slice.
Step 9
On one side, place a thin mozzarella round; on the other side, add the grated hard cheese. Return to the oven until the cheeses melt - about 5-7 minutes.
Step 10
Sprinkle the finished eggplant with ground allspice.
Step 11
Garnish with a sprig or leaves of fresh basil.
Step 12
Fold the eggplant slices in half into little “envelopes,” or serve them as they are. Done!
Author note
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