Baked Aubergine, Tomato & Mozzarella

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recipe by Cormac Walsh

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

A meat-free meal that’s as simple to make as it is comforting to eat. If you’re cooking for vegetarians, replace the Parmesan with your favourite vegetarian hard cheese. Serve with plenty of crusty bread to mop up the delicious tomato sauce.

recipe updated Sep 14, 2020


  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Fresh basil icon
    Fresh basil
    2 tbsp (about 5.4 g)
  • Eggplant icon
    2 (about 600 g)
  • Mozzarella cheese icon
    Mozzarella cheese
    250 g (about 2)
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    400 g (about 1 ¾ cups)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    2 tbsp (about 27.3 g)
  • Caster sugar icon
    Caster sugar
    1 tsp (about 4.25 g)
  • Chili flakes icon
    Chili flakes
    ¼ tsp (about 0.2 g)
  • Salt & pepper icon
    Salt & pepper
    1 pinch (about 0.38 g)
  • Olive oil spray icon
    Olive oil spray
    ½ tsp (about 2.27 g)
  • Olive oil spray icon
    Olive oil spray
    as needed
  • Parmesan cheese icon
    Parmesan cheese
    25 g (about 2 ⅝ tbsp)


  • kCook icon Water
  • kCook icon Broiler
  • kCook icon Baking dish - 2 quart
  • kCook icon Saucepan

Step preview

  1. Add canned chopped tomatoes, canned chopped tomatoes, extra virgin olive oil, garlic clove, caster sugar, chili flakes and salt & pepper to a clean saucepan
  2. Boil
  3. Simmer slowly until thickened - 25 min, low heat
  4. Stir fresh basil into the saucepan
  5. Spray olive oil spray onto a clean baking dish
  6. Add eggplant to the baking dish
  7. Brush with olive oil spray
  8. Season with salt & pepper
  9. Broil until softened - 3 min, high heat
  10. Layer evenly until covered
  11. Layer with mozzarella cheese
  12. Scatter parmesan cheese over the baking dish
  13. Drizzle with extra virgin olive oil
  14. Bake until light golden - approx 20 min, 200°C
  15. Let cool - approx 5 min
  16. Serve immediately
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