Curried Chicken & Eggplant Bake with Mozzarella Crown

Anyone else get tired of “stir and watch” recipes on busy nights? I do. That’s why Curried Chicken & Eggplant Bake with Mozzarella Crown is my new kitchen hero. Huge flavors, not a ton of effort—you let the oven do its thing while you chase down homework or, let’s be honest, collapse on the couch. I’ll tell ya, it’s so comforting I’d eat it straight from the baking dish. Oh, and if you want another dinner idea with mozzarella, check out this easy Italian bruschetta with mozzarella. Handy for those frantic evenings.

Why you’ll adore this eggplant curry recipe

Let’s be real for a sec. Some folks hear “eggplant” and get a bit squeamish. I mean, I used to dodge it, too. Not with this bake! The magic here? Eggplant soaks up that buttery curry and gets all melty under the cheese—it’s easily the coziest dinner you’ll make this month.

The curried chicken gets extra fragrant from a bit of garlic and ginger. And, oh my goodness, there’s this layer of oozy mozzarella on top that browns up and turns into a “crown.” So satisfying.

Want to impress guests or picky teens? This dish looks and smells like a five-star restaurant. Plus, you don’t need ten obscure ingredients or chef skills. No joke. If you can layer and stir, you can do this.

I once brought leftovers for lunch and three people asked for the recipe. It’s that good. The flavor combo honestly has no business being so dreamy.

“My boyfriend swore he hated eggplant… he cleaned his plate and asked for seconds. Proof that miracles happen!” – Trisha M.

Vegan eggplant curry ingredients

Here’s the basic spread for a vegan eggplant curry. (I admit, sometimes I go rogue with extras, but this is the heart of it.)

• One fat eggplant, diced (wonky shapes welcome)
• Two tablespoons olive oil, or whatever’s on hand
• One onion, chopped
• Two cloves garlic, minced (or pre-minced, shhh, I won’t tell)
• Fresh ginger, thumb-sized piece, grated up
• Two tablespoons curry powder (your favorite brand will work)
• One can diced tomatoes (about 14 oz)
• One can coconut milk (light or regular)
• Salt and pepper, to taste
• Chickpeas (one can, rinsed), if you want extra protein
• Fresh cilantro, optional (but makes it pretty)

Eggplant’s the star, but the sauce sings. Play around with the curry powder, for real—I’ve used mild, spicy, and once…accidentally used garam masala. Turned out pretty awesome.

How to make eggplant chicken curry in the Instant Pot

Okay, so if you’re all about that Instant Pot life (I mean, why wouldn’t you be?), you’ll love how quickly this comes together. Here’s what you wanna do.

Start by browning bite-sized chicken pieces with olive oil on sauté mode. Toss in onion, then add diced eggplant. It will look like a lot, but trust me, eggplant shrinks faster than my motivation on a Monday.

Add your garlic, ginger, and big spoonfuls of curry powder. Stir until the spices smell wild and earthy.

Tip in diced tomatoes and a splash of coconut milk. Give everything a stir so nothing sticks.

Seal your Instant Pot, set for high pressure (7-8 minutes seems right). Natural release for a few, then quick release. Stir, check seasoning, and go heavy on that mozzarella crown—broil or use “sauté” just long enough to get melty and golden.

Cleanup? Barely any. My favorite kind of meal.

Variations of eggplant curry

There are so many spins on this dish, it’s honestly fun to experiment. If you’re not feeling chicken, swap it for chickpeas or tofu—seriously, you won’t even miss the meat. Sometimes I skip the cheese for my vegan friends, and the flavors still pop. I’ve tried roasted cauliflower instead of eggplant, too, when I wanted something a little lighter, and I was shocked how much I liked it. There’s always room to pump up the heat with extra chili flakes, or mellow things out for picky kids by using a mild curry powder. My neighbor even adds a layer of cooked sweet potato sometimes (she swears it makes the bake extra filling). If you’re craving another simple chicken dinner, you might like these savory baked chicken meatballs—also super easy if you’ve got a busy week.

Top tips for making the perfect eggplant curry

Let’s wrap up with some hands-on advice that took me, like, five times to nail down.

• Always salt your eggplant ahead for 30 mins. It draws out the bitterness. Total game-changer.
• Don’t overcrowd the pan when browning chicken; it’ll steam instead of brown and won’t taste as rich.
• Layer cheese last, and go a bit overboard—mozzarella won’t judge you for loving her.
• Serve with warm rice, naan, or scoop it straight with a spoon when nobody’s watching.

The cheese crown is what transforms this classic curry into absolute comfort food. Give it a try the next time you’re debating what’s for dinner.

Common Questions

Q: Can I make Curried Chicken & Eggplant Bake with Mozzarella Crown as a meal prep dish?
A: Totally. Just reheat servings in the microwave. The flavors get even better the next day.

Q: Is there a good dairy-free cheese for the “crown”?
A: I frequently use shredded vegan mozzarella. It’ll brown if you broil it for an extra minute, soooo good.

Q: Do I need to peel eggplant first?
A: Not usually. The skin softens up and I kind of like the texture. If it’s older or super tough, peel away.

Q: Can you swap out the protein?
A: Yep. Chickpeas, firm tofu, or even lamb if you want to get fancy.

Q: What’s the best way to serve leftovers?
A: Warmed up over rice, or tossed into a wrap for a quick lunch. I even once used it in an omelette, wild but tasty.

Let’s Gather Around the Table

So that’s my real-life, weeknight-saving Curried Chicken & Eggplant Bake with Mozzarella Crown. It’s hearty, flexible, and delivers a punch of flavor that’ll make you want seconds. If you loved this, you might find inspiration in other cozy dishes like Baked Ziti with Roasted Eggplant, Mozzarella, and Marinara Sauce … or, if you’ve got a sweet tooth lurking, Baked Nectarines with Cinnamon Honey Sauce are a quirky dessert twist you shouldn’t miss. Give this bake a whirl. If I can make it work on a Tuesday, so can you—promise.

Print