Cheesy Baked Eggplant with Tomato & Capers

Here’s a simple and delicious baked eggplant recipe just like in the photo 🍆🧀Cheesy Baked Eggplant with Tomato & CapersIngredients2 medium eggplantsSalt (for sweating eggplant)Olive oil1–1½ cups tomato sauce (or crushed tomatoes)1–1½ cups mozzarella cheese (shredded or sliced)2–3 tbsp grated Parmesan (optional)2 tbsp capersSun-dried tomatoes (optional, sliced)Oregano or Italian seasoningBlack pepperFresh basil or parsley (optional)InstructionsPrepare the eggplantSlice eggplants into 1–1.5 cm (½ inch) rounds.Sprinkle lightly with salt and let sit 20 minutes.Pat dry with paper towels.Pre-bakeBrush slices with olive oil.Bake at 200°C (400°F) for 15–20 minutes, flipping once, until lightly golden.AssembleSpread a thin layer of tomato sauce in a baking dish.Arrange eggplant slices on top.Add more sauce, mozzarella, capers, and sun-dried tomatoes.Sprinkle oregano and black pepper.Finish with Parmesan if using.Bake againReturn to oven and bake 15–20 minutes, until cheese is melted and bubbly.ServeGarnish with fresh basil or parsley.Serve hot as a main dish or side.TipsAdd olives for extra Mediterranean flavorFor crispier edges, broil for the last 2–3 minutesDelicious with crusty bread or as a vegetarian main