Eggplant with tomato garlic sauce and mozzarella cheese

Need some Meatless Monday ideas? Try this eggplant with tomato garlic sauce and mozzarella cheese recipe. It is lip-smackingly delicious and will tickle your taste buds.

The combination of eggplant, tomato garlic sauce and mozzarella cheese baked to a gooey taste sensation is simply irresistible. This dish is so divine that even if you are an ardent meat-eater, you will not even miss meat when enjoying this meal.

Suitable for vegetarians and vegan with a small adjustment

If you are having some friends coming over who prefer a vegetarian diet, they will be so pleased when you surprise them with this meal. Not only is it super delicious but it is 100% vegetarian. To make this dish suitable for vegans, simply find a substitute for the mozzarella cheese and you are good to go.

Fall in love with this flavour-packed dish. Not only will this meal reduce your meat intake, but it may also even become a new family favourite. Let us know in the comments of this recipe if you plan to try it out.

Eggplant with tomato garlic sauce and mozzarella cheese recipe

5 from 1 vote

Recipe by Msi Muzi Mathebula
Course: MainCuisine: GlobalDifficulty: Easy




Prep time



Cooking time



Total time






2 eggplants

3-4 cups of homemade tomato garlic sauce

½ cup olive oil

a handful of parsley

150 g mozzarella cheese

For the tomato garlic sauce

2 kg San Marzano or Roma tomatoes

¼ cup olive oil plus 2 tablespoons more

3-4 cloves garlic, crushed

1 teaspoon salt and pepper


Tomato garlic sauce
Cut tomatoes in halves and pulse a few times in a food processor to get a chunky sauce consistency.
Place in a pot with ¼ cup of olive oil and salt, and turn to boil. Reduce heat and cook until the sauce thickens, while stirring occasionally (about 30-40 minutes).
When almost all the moisture evaporates, and the sauce begins to slightly stick to the bottom, add the remaining 2 tablespoons of olive oil and cook a few more minutes.
Turn the heat off, and add the crushed garlic cloves, plus more salt.
Meanwhile, cut the eggplants lengthwise in ¼ inch thick slices – about 7-8 pieces from each eggplant.
Brush both sides of each piece with olive oil and salt. Use the ½ cup oil for both eggplants.
Place slices on a baking sheet, cover with aluminium foil and roast at 200°C for 25-30 minutes.
After 30 minutes, remove foil and roast for an additional 5-10 minutes until a nice golden crust forms.
Assemble the dish
In a skillet or baking dish, start alternating layers of tomato sauce and layers of eggplant, and the mozzarella cheese until you have used everything.
Put in the oven for 5-10 more minutes.
Cool to room temperature, sprinkle with fresh parsley, or basil and serve.


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