A simple, soul-warming dish of tender eggplant, sweet roasted tomatoes, and melted mozzarella, baked to golden perfection. Perfect for busy weeknights or Meatless Mondays.
Don’t skip salting the eggplant to remove bitterness and excess moisture. Let the dish rest for 5 minutes before serving to allow layers to set. For meal prep, double the recipe and freeze one batch for up to 3 months.
Keywords: baked eggplant, cheesy eggplant, eggplant with tomatoes, mozzarella, vegetarian, easy dinner, meatless Monday