Eggplant and Cheese Bake with Tomato and Basil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A layered baked dish of tender roasted eggplant slices combined with rich mozzarella and fresh tomato, infused with basil, perfect for a keto-friendly vegetarian dinner. This mediterranean-inspired vegetarian (keto) ready in about 60 minutes pairs salt, olive oil, sliced fresh mozzarella for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 25 min Cook: 35 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Arrange 1 large eggplant sliced into 1/2-inch rounds on a baking sheet, sprinkle with 1 tsp salt and let sit for 15 minutes to draw out moisture. Pat dry with paper towels.
  2. Step 2: Brush both sides of the eggplant slices with 3 tbsp olive oil, season with 1/2 tsp garlic powder and 1/4 tsp black pepper. Roast in the oven for 20 minutes, flipping halfway until golden and tender.
  3. Step 3: In a baking dish, layer half of the roasted eggplant slices, then top with half of 8 oz sliced fresh mozzarella, 1 medium sliced ripe tomato, and 1/4 cup fresh basil leaves.
  4. Step 4: Repeat layers with remaining eggplant, mozzarella, tomato, and basil. Sprinkle 1/4 cup grated Parmesan cheese evenly on top.
  5. Step 5: Bake uncovered at 400°F for 15 minutes until cheese is melted and bubbly.
  6. Step 6: Let rest for 5 minutes before serving to allow flavors to meld.

Frequently asked questions

How long does Eggplant and Cheese Bake with Tomato and Basil take to make?

Total time is about 60 minutes (25 min prep + 35 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 Eggplant and Cheese Bake with Tomato 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 salt from drying out.

Can I substitute ingredients in Eggplant and Cheese Bake with Tomato 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 Eggplant and Cheese Bake with Tomato 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 Eggplant and Cheese Bake with Tomato and Basil keto?

Yes — this recipe is tagged keto, vegetarian, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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