Last Updated on April 14, 2026 by Deliciously Organic
Roasted eggplant with mozzarella, tomatoes, and basil features some of the best summer has to offer.
Start with eggplant brushed in ghee and roasted (or grilled) until golden on the edges. Then include one of the most popular combinations out there – fresh mozzarella, juicy summer tomatoes and bright green basil. A few by themselves would make a great dinner or you can serve it alongside some grilled fish or chicken. A bottle of crisp, clean, organic Badger Mountain Riesling makes a great pairing.
Roasted Eggplant with Mozzarella, Tomatoes and Basil
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 5 minutes
- Category: Side
- Diet: Gluten Free
Ingredients
Units
- 1 large eggplant, cut into 1/4” thick rounds
- Celtic sea salt
- 2 tablespoons ghee, melted (click here for an easy homemade recipe)
- 4 ounces mozzarella, sliced thin
- 2 tomatoes, sliced thin
- 1/4 cup basil leaves, chopped
- 2 tablespoons extra-virgin olive oil
- Celtic sea salt
Instructions
- Preheat oven to 400ºF and adjust rack to middle position. Place eggplant rounds on a baking sheet covered in parchment paper and sprinkle both sides with sea salt. Let sit for 30 minutes. After 30 minutes, pat them dry with a towel and brush with ghee. Roast for 15 minutes, or until edges are just turning golden brown. Cool for 10 minutes
- Top each eggplant round with mozzarella, tomato and basil and drizzle with olive oil. Sprinkle with sea salt. Serve.
Nutrition
- Serving Size: Serves 4
I’ve always thought to myself, “It must be so hard to be a military family”…This just goes to show it really is. I’m so sorry for the end to this chapter…but hopefully something wonderfully good will sprout out of it!:)
Perfect summer treat! Yum!
One of my favorite summer combos!
Such classic flavors! I love it!
So simple and perfect for this warm weather! Great use of fresh ingredients!
Yeah, it’s never easy to say goodbye. In fact, I am really bad at it. Thanks for sharing this simple and healthy recipe!
Carrie – you just made me feel so special! Can’t wait for another dinner night when I get home. Maybe I can pick up an idea or two when I am traveling.
All those changes – moving is so traumatic, nut your recipe is delightful and perfect for this time of year.
Thank you, I know what you mean about I was in the Navy and married to a sailor so I understand that when people move and when we moved we cried all too. It was fun to know the people, always will be. Its a treat for life
We have basil, mozzarella and tomato every summer. We grow eggplant every year. Had I not StumbledUpon your blog (get it?), I would never have found this combination. Thanks!
I can only imagine what kinds of emotions you have to juggle when you’re the wife of a service man. You are such a strong woman and an incredible wife/mother/neighbor/friend. I’m sure that your gifts of food, service, and love go a long way to keeping you from feeling too much sadness and deeper in gratitude. Hugs to you, Brooke
Thank you for your kind words, Brooke. 🙂
Hi Carrie,
this is one of the best summer recipes. I think this will be on my menu this weekend. Thanks for sharing. Have a great day!