A simple, fragrant dinner made with everyday ingredients: baked accordion eggplant with a rich tomato sauce, melting mozzarella, and a sprinkle of Parmesan. Crisp and golden on the outside, tender in the middle — an easy way to refresh your menu without any fuss.
Ingredients
For the eggplant
- 1 large eggplant
- 2 tbsp | 30 ml olive oil
- 2 garlic cloves
- dried oregano
- paprika
- salt, black pepper
For the sauce and baking
- 1 garlic clove
- 1 1/4 cups | 350 g crushed tomatoes in their own juice
- fresh basil
- dried oregano
- salt, black pepper
- a pinch of sugar
- mozzarella
- Parmesan
Step-by-step recipe
- Preheat the oven to 400°F | 200°C using top-and-bottom heat with convection. Line a baking sheet with parchment paper.
- Wash the eggplant and make crosswise cuts every 1/4–3/8 inch | 0.5–1 cm, without slicing all the way through, so it opens like an accordion.
- Mix the olive oil with the minced garlic, a pinch of oregano and paprika, then season with salt and pepper. Brush the eggplant thoroughly, working the mixture into every cut.
- Bake for 30 minutes, until tender.
- While the eggplant bakes, make the sauce: warm a drizzle of oil, gently sauté the minced garlic clove, add the tomatoes, a little oregano, basil leaves, salt, pepper, and a pinch of sugar. Lower the heat and simmer until pleasantly thick.
- Remove the eggplant, spoon the tomato sauce evenly over the top and into the cuts. Arrange mozzarella slices on top and finish with a light shower of grated Parmesan.
- Return to the oven for another 15 minutes, until the cheese has melted and turned lightly golden at the edges.
- Serve at once, garnished with fresh basil and freshly ground pepper if you like.
Nutritional value per serving
| Calories | 330 kcal |
|---|---|
| Protein | 18 g |
| Fat | 22 g |
| Carbohydrates | 16 g |
| Fiber | 6 g |
| Sugar | 9 g |
| Sodium | 780 mg |
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
Tips and variations
- If you’re concerned about bitterness, salt the cuts and leave for 15–20 minutes, then pat dry and brush with the spiced oil.
- Without convection, add 5–10 minutes to the baking time, checking for a soft, silky flesh.
- You can vary the cheeses: instead of mozzarella, try suluguni or mild Gouda; replace Parmesan with Pecorino.
- Adjust the heat with paprika, or add a pinch of chili flakes to the sauce.
Frequently asked questions
Do I need to peel the eggplant?
No, the skin helps hold the accordion shape and keeps the eggplant juicy. If the skin is tough, remove only a thin strip from each side.
What can I use instead of mozzarella?
Suluguni, young brined cheese, or mild Gouda all work well. The key is a cheese that melts beautifully and gives a creamy texture.
Can I use fresh tomatoes instead of tomatoes in their own juice?
Yes. Use ripe tomatoes, peel them, chop or blend them, and cook them down longer until thick. Add a pinch of sugar to balance the acidity, if needed.