Looking for a no-fuss weeknight dinner saver? Try my light eggplant medallions: easy, healthy and super tasty!
These vegetarian little towers look beautiful and are very inviting! Made with slices of grilled eggplant, tomato and gooey mozzarella, they’re absolutely mouthwatering!
With very few ingredients that we almost always have at home, like tomato and a bit of mozzarella, you can turn a simple vegetable into a dish that smells like home!
These baked eggplant mini-pizzas prove that not all light recipes are sad — you can eat healthy without giving up flavor.
Mini eggplant parm in a fit version, great both hot and cold, perfect also for those who need to eat out.
Soft inside, with a melty mozzarella center and that scent of tomato and oregano that I personally adore!
The light eggplant medallions are perfect when you want something tasty but light.
They’re made without frying, with few ingredients and in very little time.
And if you don’t like eggplant, try them with zucchini — they’re delicious!
They’re ideal:
✔️as a starter
✔️as a vegetarian main
✔️for a quick dinner
✔️served as finger food at buffets and aperitifs.
A simple recipe that always works! Let’s see how to make quick baked eggplants, but first here are a few more tasty ideas to try:
- Cost: Medium
- Rest time: 30 Minutes
- Cooking time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop, Air fryer, Electric oven
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 2 round eggplants (large)
- 2 mozzarella balls (lactose-free for intolerant (about 4.4 oz / 125 g each))
- 2 on-the-vine tomatoes (large)
- A few tbsp tomato purée
- to taste dried oregano
- A few leaves basil
- salt
- extra virgin olive oil
- 1 clove garlic
Tools
- Cutting board
- Sieve
- Baking tray
- Parchment paper
- Small bowl
Steps
First wash the eggplants and cut them into slices not too thin; place them in a bowl, salt them and let them drain for about 20 minutes.
After they have released their liquid, drain and grill them in a non-stick pan.
Once the eggplants are grilled, let them dry on a rack and wash and prepare the tomatoes.
Slice the tomatoes and put them in a bowl; add a clove of garlic, salt, oil, basil and oregano and let them marinate for a few minutes.
Also slice the mozzarella. Take a baking sheet, line it with parchment paper, brush with a little oil and start assembling your medallions.
Place a slice of eggplant on the tray, top with a slice of tomato, a teaspoon of tomato purée and a slice of mozzarella.
Make two more layers, alternating eggplant with tomato, purée and mozzarella. Finish the top with just a bit of purée, mozzarella and a basil leaf.
Continue with the same procedure until ingredients are used up. Season all the towers with a drizzle of EVOO.
If you prefer, instead of three layers you can make lower mini-pizzas with just two layers. That way you’ll get more pieces.
Bake for about 15-20 minutes, just long enough for the mozzarella to melt, and serve hot.
And they are finally ready to be enjoyed!
I hope you liked this no-fry eggplant recipe 💜 Let me know in the comments and come back soon 👩🍳
Instead of grilling the eggplants in a pan you can coat them in flour first and then fry them in hot oil until golden.
Then proceed in the same way to assemble the medallions and bake for 15 minutes. The choice is yours — both ways are delicious.
I know what you’re thinking…! But I don’t feel like standing there flipping eggplant slices to grill them!! Can I do them in the air fryer?!
The answer is: absolutely yes! Even better, because the eggplants stay dry and become slightly golden in very little time.
Cut the eggplants into slices not too thin (about 3/8 inch). Brush them with a little oil and cook them in the air fryer basket at 392°F for about 10 minutes, turning halfway through. They should be tender.
Once ready there’s no need to remove them. Add directly into the basket a spoonful of tomato purée, the mozzarella and some oregano on top of each slice.
Run the air fryer at 392°F for another 3 minutes or so. The circulating heat will melt the mozzarella in an instant, creating a perfect gooey center without turning on the big oven!
Article protected by copyright © – Gabriella Geroni © All rights reserved
✨ THE ADVANTAGES OF THIS RECIPE:
✔️LIGHT: Ideal for those on a strict low-calorie regimen.
✔️GLUTEN-FREE: Naturally perfect for celiacs (no bread or flour used).
✔️QUICK: Using pre-grilled eggplants, the oven step only needs to melt the mozzarella.
✔️FRIDGE-FRIENDLY: A circular recipe that clears out the fridge with flavor.
Also, if you choose lactose-free mozzarellas or any lactose-free melting cheese WITHOUT LACTOSE it’s perfect even for the intolerant.
👩🍳😣✔️ DELICIOUS VARIATIONS:
Greek-style: Replace the mozzarella with crumbled feta and add chopped Taggiasca olives on top… incredible!
Protein Boost: Add a slice of cooked ham or turkey breast under the mozzarella.
Sea Flavor: Place an anchovy under the tomato to turn them into “Naples-style” eggplants.
FAQ (Questions & Answers)
Can I use frozen grilled eggplants?
If you prefer, yes! In that case I recommend passing them for a minute in a pan or in the oven by themselves to remove excess water before adding the tomato and mozzarella.
How to prevent the tomato from making the eggplant too soggy?
The trick is to use a thick tomato purée or, even better, well-drained tomato pulp.
Which cheese melts well without releasing water?
Pizza mozzarella (the block type) is ideal because it doesn’t release whey. If you use fresh mozzarella, dice it and let it drain in a sieve for at least half an hour before using.
Do eggplants have to be salted to drain?
It’s not essential for this recipe but, if like me you usually do it, 30 minutes is enough so you won’t risk a bitter aftertaste.
Can I prepare them in advance?
Yes, you can assemble them and bake them when ready to serve. And can I freeze them? Better not after baking, but you can freeze them raw.
