Cris's Easy Baked Eggplant
A fuss-free recipe that turns a few eggplants into something deeply comforting: thin slices, a good tomato sauce, melty mozzarella and a generous pinch of oregano. Perfect for a family dinner with almost no effort, and that warm homemade flavour everyone loves.
🛒 Ingredients
8 servings
- 2 eggplants, sliced about 1 cm thick
- Oil for greasing the dish
- Fine salt
- Ketchup or ready-made tomato sauce, enough to lightly coat
- 200 g mozzarella, sliced
- Ready-made garlic sauce
- Dried oregano
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Directions
- 1
Preheat the oven to 250 °C. Grease a large rectangular dish, season generously with salt, then arrange the eggplant slices snugly to cover the whole surface with no gaps.
- 2
Salt the eggplant again, then spoon over the garlic sauce to taste.
- 3
Add a little tomato sauce or ketchup: ketchup gives a slightly sweet note, but with a good-quality ketchup the result is really delicious.
- 4
Spread the mozzarella over all the slices and scatter oregano to taste.
- 5
Cover the dish with aluminium foil, shiny side facing in, and bake for 20 minutes at 250 °C. Remove the foil, lower the heat to 200 °C and continue for 40 to 45 minutes until golden on top.
💡 Chef's Tip
Choose firm, evenly sized eggplants. Let the dish rest 5 minutes out of the oven so the juices settle and the slices hold together. A good-quality ketchup makes all the difference.
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