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Baked Eggplant with Mozzarella


Baked Eggplant with Mozzarella

The classic flavours of rich eggplant, creamy mozzarella and tangy tomato make for an easy, crowd pleasing dish. Effortless yet delicious, this dish is the perfect pairing for a cosy night in. Buon appetito!
Course Main Dish
Cuisine Italian


  • 2 medium eggplant
  • sea salt
  • 275g That’s Amore Scarmorza Bianca sliced thin will fill 2 eggplant approximately
  • extra virgin olive oil
  • 690g SIMON JOHNSON Tomato Passata 
  • 1 cup panko breadcrumbs
  • 2-3 small garlic cloves crushed and minced
  • 1/2 punnet fresh thyme leaves


  • Preheat the oven to 200C
  • Slice eggplant lengthways (vertically), keeping the knife 2-3 cm from the top so as not to cut through.
  • Generously salt the insides of the eggplant and soak in water for 20 mins.
  • Slice the Scarmorza Bianca into thin slices, approx 1/2 cm wide and set aside.
  • Remove eggplant from the water and pat dry with paper towel, being sure to rinse the excess salt off.
  • Gently fry the eggplant in a hot pan with a generous amount of extra virgin olive oil. Cook for 5-10 mins to brown the edges a little.
  • Stuff eggplant with the cheese and season well with salt and pepper.
  • Add the passata to a baking tray. Lay the stuffed eggplant on top of the Passata and sprinkle with the minced garlic and breadcrumbs. Add a generous drizzle of extra virgin olive oil and some extra thyme leaves.
  • Bake in the oven for 1hr at a high heat. Reduce oven temperature to 180C after half an hour and continue to bake until eggplant is golden and cooked through.
Keyword Eggplant, Mozzarella, Vegetarian


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