Layered Eggplant Bake

This Cheesy Eggplant Bake is the easy dinner and is super kid friendly. It's easy, healthy and so delicious!

I love the combination of the eggplant, mozzarella, bocconcini and tomato napolitana sauce.

Plus, this dish serves up as an amazing leftover - hello, work lunches - if you don't devour the whole thing at once! 


Serves: 4

Prep Time: 20 minutes
Cook Time: 40 minutes


  • 2 Medium eggplants
  • 6 Cherry bocconcini
  • 250g Shredded mozarella
  • 3 Cups Napolitana sauce
  • 1 Handful of basil leaves (optional)
  • 3 Tbsp salt (for the water) 


  1. Pre-heat oven to 200 degrees celsius.
  2. Cut eggplants lengthways, into 0.5cm slices (or as thin as you can do!)
  3. Place eggplants in a large bowl and fill with water until the eggplant is completely submerged. (if you don't have a big enough bowl, split it between two or three) Add the 3 tbsp of salt to the water and leave to soak for 15 minutes. 
  4. Drain eggplants and pat dry. Place onto a lined baking tray (or two) and bake in the oven for 15 minutes. 
  5. Remove from oven and allow to cool for 5 minutes. 
  6. Using a deep baking dish, spoon 1/2 cup of the sauce and spread from edge to edge to ensure nothing sticks. 
  7. Layer with eggplant to cover the bottom of the dish and top with 3 bocconcini balls ripped in half. Add a ladleful of sauce and continue layering with the eggplants and alternating between mozzarella cheese and bocconcini balls on each layer. 
  8. The last layer should be eggplant, sauce and mozzarella. 
  9. Cover with alfoil and bake in the oven for 30 minutes. Remove alfoil for the last 10 minutes to brown.