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Eggplant with Tomato, Broccolini and Mozzarella

Courtesy Adam Friedlander
Cook Time:
20 mins
Prep Time:
10 mins
Servings:
4
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(131)

Chef notes

This sheet-pan dinner is one of our favorite ways to load our plate with vegetables. Roasted eggplant, broccoli and cherry tomatoes mingle with melted mozzarella for a dish that’s as well-suited as a side as it is a satisfying meatless main.

Because eggplant has a high moisture content, the slices are  quickly broiled to allow the liquid to cook off under high heat. Adding oil to the eggplant after it’s broiled means that the purple vegetable  will become silky when further roasted in the oven instead of turning rubbery, which can often happen when cooking the vegetable. The eggplant slices are roasted with broccolini, cherry tomatoes, red onions and lots of garlic cloves, until the vegetables are tender and the tomatoes burst, giving off their sweet juices. 

You could just leave it at that and you’d have a delicious tray of roasted vegetables, but this recipe takes things one step further. Once the vegetables are tender, everything is topped with torn fresh mozzarella (or dollops of ricotta, if you prefer) and showered with grated Parmesan cheese. Return the pan to the broiler for a few minutes until the cheese is melted and gooey. The result is a tray of vegetables that feels practically indulgent. Serve it alongside meat or fish or make it the main event by pairing it with crusty bread, rice, orzo or couscous.

Get Ingredients: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just click the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it. 

 

Ingredients

  • 1 small Italian eggplant, ends trimmed, cut into 1/2-inch rounds
  • kosher salt, to taste
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar or sherry vinegar
  • freshly ground black pepper, to taste
  • 1/2 teaspoon crushed red pepper flakes, or more depending on heat preference
  • 1/2 teaspoon dried oregano
  • 2 bunches broccolini, ends trimmed and thick stalks cut lengthwise
  • 1 pint grape or cherry tomatoes
  • 1 small red onion, cut into 1/2-inch wedges
  • 3-4 cloves garlic, smashed
  • 1/4 cup grated Parmesan, plus more for garnish
  • 1 (4-ounce) ball mozzarella, torn into bite-sized pieces, or 3/4 cup ricotta
  • 1/4 cup packed fresh basil or flat-leaf parsley leaves and tender stems, roughly chopped
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Preparation

1.

Heat the broiler with a rack 6 inches from the heat source and another rack directly beneath it.

2.

On a sheet pan, generously season both sides of the eggplant with salt. Cook on the top rack until they brown on top, about 5 minutes. Turn them over and cook until browned on the other side, about 5 minutes more.

3.

Meanwhile, in a small bowl, mix together the oil and vinegar and season with salt, pepper, red pepper flakes and oregano. In a large mixing bowl, pour in half of the liquid, then add the broccolini, tomatoes, onions and garlic, tossing to coat well. If anything looks dry, add a little more oil.

4.

Remove the eggplant, generously brush both sides with the remaining oil and vinegar, pouring any remaining on the broccolini and tomatoes, then layer the broccolini mixture on top. Cook until the tomato skins blister and the broccolini stems can be easily pierced with a fork, about 5 minutes. If the broccolini tips threaten to burn, then place on the lower rack to finish cooking.

5.

Turn the broccolini over, then top the entire sheet pan with a sprinkling of Parmesan and pieces of mozzarella, and broil until the cheese is melted, 2 to 3 minutes more. Garnish with a sprinkling of Parmesan, pepper, a drizzle of olive oil and herbs.