Eggplant Slices, Tomatoes, and Mozzarella

Eggplant Slices, Tomatoes, and Mozzarella

Jason 4

"This is from my uncle's cookbook. The eggplant can also be served cold."
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1 h 15 m servings 415 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 415 kcal
  • 21%
  • Fat:
  • 31.2 g
  • 48%
  • Carbs:
  • 17.8g
  • 6%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 406 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place flour in a shallow dish. Dredge the eggplant slices in flour; tap off excess. Heat the vegetable oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until golden brown. Transfer to a paper towel-lined plate to drain.
  2. Preheat an oven to 400 degrees F (200 degrees C) and grease a 9x13-inch baking dish.
  3. On each slice of eggplant, place a slice of tomato and a thin slice of mozzarella cheese. Place the next slice of eggplant halfway over the previous slice and continue layering with tomato and cheese until the bottom of the dish is covered. Arrange the eggplant so that half of the previous slice is covered by the next slice. Bake in the preheated oven until the cheese has melted, about 10 minutes.
  4. In a saucepan, heat 1/2 cup olive oil over medium heat. Add the chopped anchovies, garlic, basil, vinegar, salt, and black pepper. Stir well to mash and dissolve the anchovies; remove from heat.
  5. Remove the eggplant slices from the oven and immediately pour the sauce over the eggplant. Allow to cool slightly before serving.


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
  • Cook's Notes
  • Fry the eggplant slices in plenty of vegetable oil, and do not allow them to get too crisp. You can use 2 to 3 medium round eggplants.


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I loved this recipe, but I loosely followed it…still trying to be true to it and do it justice...I grilled the marinated eggplant slices instead of frying them, and used fresh mozzarella cheese,...

Delicious Summer side dish! Because my oven isn't working I wasn't able to bake it, but I served everything room temperature and it was great. Instead of just flouring the eggplant, I dipped i...

I have tried this recipe. Instead of frying the egg plant I roasted it with brushing some olive oil & sprinkling some kosher salt to make it light. My husband is on a low fat diet. I tried with ...

This recipe would probably come out a lot better with a few alterations. By just coating the eggplant in flour and trying to fry them I ended up with a soggy oily mess. I recommend coating in eg...

I once tried this dish at my daugther's god parents house. It was amazing but very rich and filling. My hubby really loved it. So its great that i can now try it out myself! Although she did not...

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