This dish sits perfectly just in-between weeknight dinner and something you’d put in the middle of the table with bread and a spoon. Sliced aubergine, a simple tomato ragù, mozzarella, and a handful of spices, layered, baked, and then baked in the oven.
Sumac is the wildcard here. It adds a Middle Eastern, dry, citrusy edge that keeps the dish from tipping into heaviness, especially once the cheese melts and the aubergine softens. It’s peasant food, incredibly comforting, and it’s just as delicious being served on its own as it is next to grilled meat, roasted potatoes, or a bowl of rice.
How to Make Sumac Aubergine and Mozzarella Bake
1. Make the Tomato Ragù
Heat the olive oil in a saucepan over medium heat. Add the onion and cook until soft and translucent, about 5–7 minutes. Stir in the garlic and cook for another 30 seconds. 
Add the crushed tomatoes and oregano. Season lightly with salt and pepper. Lower the heat and let the sauce simmer for 15–20 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Set aside.
2. Prepare the Aubergine
Slice the aubergines into thin rounds, about ¼-inch (5–6 mm) thick. No need to salt or pre-cook them.
Preheat the oven to 375°F (190°C).
3. Assemble the Bake
Lightly oil a large baking dish. Arrange a single layer of aubergine slices on the bottom.
Spread ? of the tomato ragù evenly over the aubergine. Mix the sumac, oregano, pepper, and salt (if using), and sprinkle a portion over the sauce. Scatter half of the mozzarella over the top.
Repeat with another layer of aubergine, the remaining ragù, spices, and mozzarella. Make sure the top layer finishes with cheese.
4. Bake
Bake uncovered for 30–45 minutes, until the top is golden and the aubergine is tender when pierced with a knife.
Let rest for 5 minutes before serving.
Recipe Notes
If your tomato ragù is already well seasoned, skip adding extra salt to the bake.
Thinner aubergine slices cook more evenly and reduce excess moisture.
The dish firms up slightly as it cools, making leftovers easier to portion.
FAQ
Can I make this ahead of time?
Yes. Assemble the dish, cover, and refrigerate up to a day ahead. Bake just before serving.
Can I use fresh mozzarella?
You can, but it will release more moisture. Low-moisture mozzarella gives a more stable bake.
What can I serve this with?
Bread, rice, roasted potatoes, or alongside grilled chicken, lamb, or fish.
Sumac Aubergine and Mozzarella Bake
- Total Time: 60 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Layers of tender eggplant, rich sumac spiced tomato ragu, and melted mozzarella. A simple, delicious vegetarian bake.
Ingredients
- FOR THE TOMATO RAGÙ
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 can crushed tomatoes (14 oz / 400 g)
- 1 tsp dried oregano
- salt
- black pepper
FOR THE AUBERGINE BAKE
- 2 medium aubergines
- 1 cup tomato ragù (from above)
- 1 cup grated mozzarella
- 1 tbsp sumac
- 1 tsp dried oregano
- 1 tsp freshly ground black pepper
- 1 tsp salt (optional)
Instructions
- MAKE THE TOMATO RAGÙ
- Heat olive oil in a saucepan over medium heat.
- Add onion and cook until soft, about 5–7 minutes.
- Add garlic and cook 30 seconds.
- Add crushed tomatoes and oregano; season lightly with salt and pepper.
- Simmer 15–20 minutes until slightly thickened; set aside.
PREPARE AND ASSEMBLE THE BAKE
- Slice aubergines into thin rounds.
- Preheat oven to 375°F (190°C).
- Arrange a single layer of aubergine in a baking dish.
- Spread one-third of the tomato ragù over the aubergine.
- Mix sumac, oregano, pepper, and salt and sprinkle over sauce.
- Scatter half of the mozzarella over the top.
- Repeat layering with aubergine, remaining ragù, spices, and cheese.
BAKE
- Bake uncovered 30–45 minutes until golden and aubergine is tender.
- Rest 5 minutes before serving.
Notes
- Skip added salt if the tomato ragù is already seasoned.
- Slice aubergines thinly for even cooking.
- Let the bake rest briefly before serving for cleaner portions.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0g
- Carbohydrates: 40
- Fiber: 5
- Protein: 15
- Cholesterol: 20
If you liked this, you are going to love these favorite eggplant recipes:
Eggplant Fries with Marinara Sauce
Frequently Asked Questions
Do I need to salt the aubergine before using it in the bake?
No, in this recipe you do not need to salt or pre-cook the aubergine before layering it in the dish.
What can I use if I don’t have sumac for the dish?
If you don’t have sumac, you can substitute it with a mixture of lemon zest and a bit of salt to mimic its citrusy flavor.
How thick should I slice the aubergine for this recipe?
You should slice the aubergine into thin rounds, about ¼-inch (5–6 mm) thick, for the best texture in the bake.
I am half Italian, half Lebanese, and this is basically ME in recipe form!! <3
I have made this three times, and it is always perfect!