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.
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.
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