Baked Eggplant Rounds with Mozzarella and Basil
Oven-baked eggplant slices layered with melted mozzarella and fresh basil for an easy keto-friendly appetizer or side. This italian-inspired keto (vegetarian, low carb) ready in about 37 minutes pairs olive oil, sliced mozzarella cheese, whole fresh basil leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 large, cut into 1/2-inch rounds eggplant
- 3 tbsp olive oil
- 8 oz sliced mozzarella cheese
- 1/4 cup whole fresh basil leaves
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- optional, 1/4 tsp crushed red pepper flakes
Instructions
- Step 1: Preheat oven to 400°F. Arrange 1 large eggplant cut into 1/2-inch rounds on a baking sheet lined with parchment paper.
- Step 2: Brush both sides of the eggplant rounds with 3 tbsp olive oil, then sprinkle evenly with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder.
- Step 3: Bake eggplant for 20 minutes, flipping halfway through until tender and golden.
- Step 4: Remove from oven and top each round with a slice of mozzarella cheese (about 0.5 oz per round) and a fresh basil leaf.
- Step 5: Return to oven and bake for an additional 5-7 minutes until cheese is melted and bubbly.
- Step 6: Optional: Sprinkle with 1/4 tsp crushed red pepper flakes before serving for a touch of heat.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Eggplant Rounds with Mozzarella and Basil take to make?
Total time is about 37 minutes (10 min prep + 27 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Eggplant Rounds with Mozzarella and Basil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Baked Eggplant Rounds with Mozzarella and Basil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Eggplant Rounds with Mozzarella and Basil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Eggplant Rounds with Mozzarella and Basil vegetarian?
Yes — this recipe is tagged vegetarian, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
