Sautéed Baby Eggplant Halves with Mozzarella
On a recent trip to the farmers market, I was delighted to see so many different varieties of eggplant. Our grocery store typically carries only the larger varieties, while I tend to prefer the flavor and texture of the smaller ones. Similar to tomatoes, eggplant is something I prefer to pick up from farmers markets for this exact reason.
Eggplant is a common ingredient in Marcella Hazan’s cooking and something we eat far more often since starting this project. I was hoping for a recipe that was quick, simple, fresh, and filling, and this one fit the bill quite well. Prep was minimal, and it was ready in under 30 minutes with very little work on my end.
We agreed that these tasted a bit like sauceless Eggplant Parmesan. The breadcrumbs add some texture, while the fresh garlic and parsley give them a distinctly Italian flavor. The eggplant itself was sweet and hearty. I could easily imagine serving this with some fresh tomato sauce on top, or alongside the Oven-Browned Tomatoes for a simple meal centered around late-summer vegetables.
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About this Recipe
Because this recipe calls for baby eggplant, I chose the smallest graffiti eggplants I could find. Sometimes called Sicilian or striped eggplant, they are easy to spot because of their beautiful purple-and-white skin.
This variety is typically a bit sweeter, with more tender skin than the large eggplants we’re used to seeing at the grocery store. Because the eggplants are sautéed in a covered pan (or Dutch oven, like I used), the skin browns slightly while becoming tender enough to cut with the edge of a fork. With so few ingredients in the recipe, the eggplant’s gentle sweetness remains noticeable in the finished dish.
If you can’t find graffiti eggplant, you can absolutely still make this recipe. Choose the smallest eggplants available so they cook through easily and remain tender.
Ingredients
- Eggplants
- Garlic
- Parsley
- Bread crumbs
- Mozzarella
- Olive oil
- Salt
- Pepper
Ingredient Notes
1. Eggplant
Marcella recommends eight thin, long “baby” eggplants, similar in size to a zucchini. Since the definition of baby eggplant can vary quite a bit, I err on the smaller side. Smaller eggplants also tend to have tender skin and fewer developed seeds, which works particularly well in this recipe.
2. Mozzarella
Marcella recommends buffalo mozzarella for this recipe, which is what I used. Slice it thinly so it melts easily over the breadcrumbs and eggplant. Its mild, creamy flavor works especially well with the sweetness of the eggplant and the garlic and parsley. If you can’t find buffalo mozzarella, regular fresh mozzarella is a suitable substitute.
3. Bread Crumbs
Unflavored bread crumbs worked very well in this recipe. Marcella suggests using them “lightly toasted,” but I skipped that step and still liked the result. If you’d like to toast them, add the bread crumbs to a dry skillet over medium-low heat and stir for a few minutes, until they become lightly golden and fragrant. Toasting will give them a slightly nuttier flavor.
The Recipe
Sautéed Baby Eggplant Halves with Mozzarella
Ingredients
- 8 thin, long, "baby"eggplants
- 2 tsp garlic, chopped fine
- 2 tbsp Italian parsley, finely chopped
- ¼ cup unflavored bread crumbs, lightly toasted
- ⅓ cup extra virgin olive oil
- ½ lb mozzarella, cut into slices less than ¼" thick
Instructions
- In a small bowl, combine the breadcrumbs, garlic, parsley, salt, pepper, and 1 tbsp of olive oil. Stir well to combine.
- Trim the eggplants' green tops off, then slice in half lengthwise.
- Score the eggplant flesh in a crosshatch pattern, cutting deeply but keeping the skin intact.
- Choose a sauté pan or Dutch oven large enough to accommodate all of the eggplant halves. Add 1 tbsp of olive oil to the bottom of the pan, then place the eggplants in, skin-side down.
- Spoon the breadcrumb mixture onto each half, using your fingers to gently press it in between the cuts.
- Pour the remaining olive oil on top of the halves and into the pan.
- Cover and turn the heat to medium-low. Cook for around 20 minutes, or until the eggplant is fork-tender.
- Add the slices of mozzarella to the top of each halve, then increase the temperature to medium and cover again. Cook until the cheese has melted.
- Remove carefully from the pan and place into a serving platter. Serve immediately.
Cooking Tip: Score Your Eggplant
Before adding the eggplant to the pan, you’ll need to score the flesh. After cutting each eggplant in half, use a small paring knife to make shallow diagonal cuts from side to side. Cut deeply into the flesh without piercing the skin, then repeat in the opposite direction to create a crosshatch pattern.
Scoring helps the eggplant cook evenly and allows the garlic, parsley, and bread crumb topping to settle into the flesh. I recommend doing this just before cooking, since the exposed flesh will begin to brown fairly quickly.
Serve With
- Grilled chicken or pork
- Oven-Browned Tomatoes
- A simple green salad
- Pasta with a simple tomato sauce
- Crusty Italian bread
Wine Pairing: Barbera
Barbera’s bright acidity cuts through the richness of the mozzarella and olive oil, while its relatively low tannins don’t overpower the tender eggplant. Its savory, tart fruit also works particularly well with the garlic and parsley.
This is also a good example of a vegetable dish that can handle a red wine. The mozzarella and bread crumbs give the eggplant enough richness for Barbera, while the wine remains light enough that it doesn’t overwhelm the vegetables.
Serve slightly below room temperature, around 60–65°F.
To learn more about Barbera, including tasting notes, serving tips, and food pairings, visit the full guide below.
Marcella has introduced me to several ways of cooking eggplant, and I continue to be surprised by how different the results can be with relatively few ingredients.
This version is much lighter than Eggplant Parmesan and really allows the flavor of the eggplant itself to come through. The garlic, parsley, and bread crumbs add flavor and texture, while the fresh mozzarella makes the dish a little more substantial without overwhelming the eggplant. It works well as a vegetable side, but we found it filling enough for a light meal as well.
I especially liked this recipe with the smaller graffiti eggplants I found at the farmers market. Their sweetness was particularly noticeable with such a simple preparation, and I would make this again whenever I can find them.
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Next up in Cooking the Classics: Marcella Hazan’s Shredded Carrot Salad
About Stephanie
I’m cooking through classic cookbooks one recipe at a time, sharing tested recipes, wine pairings, and what I learn along the way. Each post includes notes from my own kitchen, along with practical wine recommendations designed to make choosing a bottle a little easier.
