Baked Chili Eggplant with Tomato and Cheese

For 6-8 persons


  • 1 large eggplant, sliced into 1/2-inch-thick rounds
  • 1 pound fresh mozzarella, thinly sliced
  • 800g can tomatoes, crushed
  • 2 large cloves garlic, thinly sliced
  • 40g fresh basil leaves, chopped, plus more torn leaves for serving
  • 30g grated Parmesan
  • 4 tablespoons olive oil
  • Salt
  • Your favorite chili powder of PepperukoHK, ½ tablespoon (more or less to taste)


Preheat the oven to 230°C.

Put 2 tablespoons olive oil and the garlic in a large skillet and place over medium heat.

When the garlic sizzles and its edges start to brown, add the can tomatoes, chili powder and salt.

Bring to a simmer and keep cooking, stirring occasionally, until the sauce thickens, about 10 mins.

Mix with the chopped basil and set a side.

Sprinkle both sides of the eggplant slices with salt.

Brush 2 tablespoons olive oil in sheet pan.

Place the eggplant on the sheet pan in a single layer, top with the tomato sauce, mozzarella and Parmesan.

Bake until the cheese are browned, around 25 mins.

Top with chopped basil before serving.

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