Eggplant Mozzarella

Normally this dish would be called Eggplant Parmesan. I chose to call it Eggplant Mozzarella because I actually didn’t have any parmesan on the day I wanted to make it but I did have lots of fresh mozzarella. Also, I must note that this tomato sauce has lots of flavor and I think it works really well with this more mild cheese.

Watch me make Eggplant Mozzarella here…or continue below!

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A note about eggplant

It’s important to season it generously… now I’m not saying you should douse it in salt but I am saying that Eggplant is a unique vegetable. You should use slightly more salt than you normally would. I’ve noticed this with my experience cooking this over the years and was so intrigued I actually researched the effect of salt on eggplant. Here’s what I found: paraphrased from Google. When you season with a generous amount of salt, the process called Osmosis begins and in turn, draws excess water out of the vegetable. When you do this, it cuts down the cook time and it makes the flavor a little richer.

If this makes you nervous, or you’ve never cooked eggplant before start slow and remember…(this applies to ANYTHING but) you can always add salt later but you can’t take it away. Now that you’ve had a science lesson, let’s get back to the food…there are plenty of seasonings in this tomato sauce as well. Feel free to add salt and pepper to taste.

This is truly a hearty meatless meal and I hope you enjoy this Eggplant Mozzarella.

eggplant mozzarella on a white plate

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eggplant mozzarella

Eggplant Mozzarella

  • Author: Handy Chef
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


This is one of my most coveted meatless meals, adorned with lots of yummy fresh mozzerella cheese.



For the Eggplant:

1 eggplant cut into half inch slices

flour for dredging

breadcrumbs for dredging

2 eggs

fresh Mozzerella cheese

generous sprinkle of salt and pepper

For the tomato sauce:

23 garlic cloves

1 cup onions

2 tablespoons parsley

¾ teaspoon paprika

¾ teaspoon dried oregano

¾ teaspoon dried basil

¾ teaspoon onion powder

¾ teaspoon granulated garlic


½ teaspoon sugar

salt and pepper to taste

1 can crushed tomatoes (14.5 oz)


For the Eggplant:

  1. Slice eggplant into about ½ inch slices, whisk eggs together, and prepare a separate area to place breadcrumbs and flour. Season eggplant slices generously with salt and pepper. Dredge each slice in flour first, then egg, then breadcrumbs. Cook eggplant in olive oil until golden brown on both sides.

    For the tomato sauce:

    1. Cook onions and garlic just slightly. Empty canned tomatoes into a saucepan, do not discard liquid. Add parsley and spices and simmer for 10 minutes or until the majority of the liquid has reduced.

    Finally, broil eggplant until cheese is bubbly. Place eggplant on top of cooked tomato sauce. 

More Meatless Meals!!

  1. Anonymous says:

    Looks great! It makes me want to give eggplant another try.


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