Eggplant & Tomato Mediterranean Skillet



This recipe is one of my very favorites. It is a standby in our household whenever eggplant goes on sale, which is has been $.99 each at my favorite store for the last few weeks! Yahoo! I invented this recipe myself when inundated with fresh garden tomatoes two summers ago and also had curiosity for using eggplant in new ways.

The best part of this recipe is the simplicity. Simply assemble in one skillet, cover, cook, and enjoy.  Done in less than 30 minutes, start to finish. No need to babysit the darn thing, just let it do it’s magic!



– 1 medium to large eggplant

– 1 large sweet or yellow onion

– 2 medium to large tomatoes

– 1 and 1/2 cups shredded mozzarella (or cubed if you are using the delicious soft ball kind)

– Balsamic vinegar

– Olive Oil

– Salt and pepper to taste


Begin by oiling  a large lidded skillet with the olive oil.  First cut your onion in half and then slice each half so you end up with little half onion rings.  Layer the onions evenly on the bottom of the cold skillet.


Next cube up your whole eggplant in about 1/2 inch cubes. Add this layer next on top of the onion. Do not mix the two together.


Next slice the tomatoes in a similar way to the onions. Simply cut in half and then slice the tomatoes evenly so you end up with half-slices.  Layer these on top of the eggplant.


Evenly sprinkle the mozzarella cheese on top of the vegetables and sprinkle with salt and pepper (I use the pepper pretty generously.)  Next lightly and evenly drizzle a little more olive oil over the top of the whole layered skillet.  Lastly I very generously drizzle balsamic vinegar over the whole thing until it is all nicely coated and there is some puddling in the bottom of the skillet. There is no exact amount to this, just eyeball it.


Next, cover the skillet with the lid and put it on the largest element of your stove top.  Turn the element on to medium heat and LEAVE IT ALONE. The secret of this recipe is that the vegetables are layered in the skillet based on cooking time. The onions cook the most slowly, so they are on the bottom closest to the heat source, and the tomatoes are the most delicate, so they are farthest from the heat source.

Let it all cook for about 15 minutes.  You will know when it is completely done when the cheese is melty and bubbly.


I love to serve this deliciousness over orzo pasta, or my husband also loves it over plain white rice.  You could serve it over almost any grain and it would be amazing. I am sure couscous, quinoa, or any type of pasta would complement it well. Just make sure that as you are scooping the vegetables over your grain you get some of the delicious balsamic reduction sauce that forms at the bottom of the pan. Mmmmmmm!



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