Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 medium eggplants, about 1 pound each
- 3 tablespoons extra-virgin olive oil, divided
- 3/4 teaspoon fine sea salt, divided
- 1/2 teaspoon ground black pepper, divided
- 4 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes, optional
- 1 1/2 cups no-salt-added crushed tomatoes
- 1 1/2 teaspoons dried oregano, divided
- 1 cup shredded low-moisture mozzarella
- 1/4 cup finely grated Parmesan
- 4 large eggs
- 1/4 cup loosely packed fresh basil leaves, torn
Do This
- 1. Heat the oven to 425°F and line a rimmed baking sheet with parchment.
- 2. Halve and score the eggplants; brush with 2 tablespoons olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- 3. Roast the eggplants cut side up for 30 minutes, rotating the pan after 15 minutes.
- 4. Meanwhile, cook the remaining oil, garlic, red pepper flakes, tomatoes, 1 teaspoon oregano, remaining salt, and remaining pepper into a thick sauce.
- 5. Press a well into each roasted eggplant half. Add the sauce, mozzarella, Parmesan, and one egg to each half.
- 6. Sprinkle with the remaining oregano, bake for 13 minutes, rest for 5 minutes, and finish with fresh basil.
Why You’ll Love This Recipe
- Tender roasted eggplant turns into a naturally satisfying base for rich tomato sauce, melted cheese, and baked eggs.
- Everything is assembled and finished on one baking sheet for easier serving and cleanup.
- Garlic, oregano, Parmesan, and basil create plenty of Italian-inspired flavor from familiar ingredients.
- Each eggplant half is a complete, beautifully presented portion suitable for a weeknight dinner or casual gathering.
Grocery List
- Produce: 2 medium eggplants, 1 head garlic, and 1 small bunch fresh basil
- Dairy: 4 large eggs, 4 ounces low-moisture mozzarella, and 1 ounce Parmesan cheese
- Pantry: Extra-virgin olive oil, 1 can no-salt-added crushed tomatoes, dried oregano, crushed red pepper flakes, fine sea salt, and ground black pepper
Full Ingredients
For the Roasted Eggplant
- 2 medium eggplants, about 1 pound each
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
For the Garlicky Tomato Sauce
- 1 tablespoon extra-virgin olive oil
- 4 garlic cloves, finely minced, about 1 tablespoon
- 1/4 teaspoon crushed red pepper flakes, optional
- 1 1/2 cups no-salt-added crushed tomatoes
- 1 teaspoon dried oregano
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
For the Eggs and Cheese Topping
- 1 cup shredded low-moisture whole-milk mozzarella, about 4 ounces
- 1/4 cup finely grated Parmesan, about 1 ounce
- 4 large eggs
- 1/2 teaspoon dried oregano
- 1/4 cup loosely packed fresh basil leaves, torn
Step-by-Step Instructions
Step 1: Heat the oven and prepare the pan
Place an oven rack in the center position and preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper. The rim will catch any sauce or egg that escapes during baking.
Step 2: Cut, score, and season the eggplants
Trim off the stem ends, then cut each eggplant in half lengthwise. Use a small, sharp knife to score the flesh in a 1/2-inch crosshatch pattern, taking care not to cut through the purple skin. Scoring helps the oil and seasoning penetrate the eggplant while allowing the flesh to roast evenly.
Arrange the four halves cut side up on the prepared baking sheet. Brush the flesh evenly with 2 tablespoons olive oil, making sure some oil reaches the scored areas. Season all four halves with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Step 3: Roast until deeply tender
Roast the eggplant halves cut side up for 30 minutes. Rotate the baking sheet after 15 minutes so the eggplants brown evenly. When ready, the surfaces should be lightly golden and a fork should slide easily into the thickest part of the flesh. Leave the oven set to 425°F.
Step 4: Make the garlicky tomato sauce
While the eggplants roast, heat 1 tablespoon olive oil in a medium skillet over medium heat for 1 minute. Add the minced garlic and optional crushed red pepper flakes. Cook for 30 seconds, stirring constantly, just until the garlic smells fragrant. Do not allow it to brown.
Add the crushed tomatoes, 1 teaspoon oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Bring the sauce to a gentle simmer, then cook uncovered for 10 minutes, stirring once halfway through. The finished sauce should be thick enough to sit on top of the eggplant without running off the sides.
Step 5: Shape and fill the roasted eggplants
Remove the baking sheet from the oven. Using the back of a spoon, gently press down the soft flesh in the center of each eggplant half to create a well about 2 1/2 inches wide. Keep a border of eggplant flesh around the edges so the sauce and egg stay contained.
Spoon about 1/3 cup of tomato sauce over each eggplant half. Divide the mozzarella and Parmesan evenly among the four portions, arranging most of the cheese around the edges of the center wells rather than filling them completely.
Step 6: Add the eggs and bake
Crack each egg into a small cup or ramekin, one at a time, and carefully slide one egg into the center well of each eggplant half. This makes it easier to remove any stray shell and helps keep the yolk intact. Sprinkle the remaining 1/2 teaspoon oregano over the cheese.
Return the baking sheet to the center rack and bake at 425°F for 13 minutes. The tomato sauce should be bubbling, the mozzarella should be melted with golden spots, and the egg whites should be opaque and set around softly cooked yolks. For completely firm yolks, bake for 16 minutes instead.
Step 7: Rest, garnish, and serve
Remove the eggplants from the oven and let them rest on the baking sheet for 5 minutes. Scatter the torn fresh basil over the bubbling cheese and tomato sauce just before serving. Transfer one eggplant half to each plate and serve warm.
Pro Tips
- Choose evenly sized eggplants: Eggplants of similar length and thickness will finish roasting at the same time. Look for smooth, taut skin and a firm texture without soft spots.
- Do not cut through the skin: Keep the eggplant skin intact while scoring so each half remains sturdy enough to hold the sauce, cheese, and egg.
- Use low-moisture mozzarella: Fresh mozzarella releases more liquid and may make the tomato topping watery. Low-moisture mozzarella melts and browns more reliably.
- Make a generous center well: Press the roasted flesh firmly enough to create space for a large egg, especially near the rounded end of each eggplant half.
- Adjust the egg doneness: Bake for 13 minutes for softly set yolks or exactly 16 minutes for firm yolks. The yolks will continue to set slightly during the 5-minute rest.
Variations
- Spicy Calabrian version: Stir 2 teaspoons Calabrian chile paste into the tomato sauce and omit the crushed red pepper flakes.
- Feta and olive version: Replace 1/2 cup of the mozzarella with 1/2 cup crumbled feta and add 1/4 cup chopped Kalamata olives to the tomato sauce.
- Tomato and spinach version: Stir 2 packed cups chopped baby spinach into the finished tomato sauce and cook for 2 additional minutes before assembling the eggplants.
Storage & Make-Ahead
Refrigerate leftover baked eggplant halves in a shallow airtight container within 2 hours of cooking and keep them for up to 3 days. Reheat them on a parchment-lined baking sheet at 350°F for 14 minutes; the egg yolks will become firmer after reheating. For advance preparation, roast the eggplant halves and cook the tomato sauce up to 2 days ahead, then refrigerate them separately. Let both stand at room temperature for 20 minutes before assembling with the cheese and freshly cracked eggs. Freezing is not recommended because the eggplant can become watery and the baked eggs may turn rubbery.
Nutrition (per serving)
Calories: 355 kcal | Carbs: 20g | Protein: 18g | Fat: 23g | Saturated Fat: 8g | Fiber: 8g | Sugar: 12g | Sodium: 800mg | Cholesterol: 215mg
