Easy, Versatile & Pretty Dang Tasty

Baked Eggplant

Once you have the base rounds baked, you can pretty much add whatever kind of cheese and toppings that you like.
5 from 1 vote
Course Main Course
Cuisine Italian
Servings 3 Servings (Yield: 12 rounds)
Calories 273 kcal


  • 1 large eggplant
  • 2 tablespoons olive oil
  • sprinkle of salt and pepper
  • 3/4 cup tomato sauce I used homemade Puttanesca this last time, but plain tomato sauce like Multi or Rao's Marinara works fine
  • 12 cherry tomatoes halved
  • 6 green olives halved
  • 12 black olives halved
  • 1/2 small shallot thinly sliced
  • 1 large garlic clove minced
  • 1 tablespoon capers
  • 1/2 cup fresh mozzarella thinly sliced
  • 2 tablespoons Parmigiano Reggiano grated
  • 12 fresh basil leaves torn
  • 1/2 tsp grated lemon peel
  • salt and pepper


  • Preheat oven to 400 degrees F.
  • Slice eggplant into 1/2 inch rounds (my eggplant gave me 12 slices), and score the top of the flesh with small crosses. Brush the top with olive oil and sprinkle with salt and pepper. Place on a parchment lined baking sheet, and bake for 15 minutes.
  • Remove the eggplant from the oven and set aside to cool completely.
  • While the eggplant rounds are baking, prep your toppings. When the eggplant rounds are cool, top each with a tablespoon of sauce, then some cheese, then surround that with the rest of the toppings up until the fresh basil, and bake in your 400 degree F. oven for another 30 minutes until the cheese is melted and slightly browned.
  • Remove eggplant from the oven and top with a little salt and pepper, torn basil, and grated lemon peel.
Keyword Eggplant, Kalamata olives, Mozzarella, Tomatoes
Nutritional Info

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