Light Eggplant Tomato Bake

Introduction

Are you looking for a flavorful and healthy dish that’s easy to make? The Light Eggplant Tomato Bake combines the rich flavors of roasted eggplant, savory tomato sauce, and melted Parmesan cheese, all baked to perfection. This dish is perfect for family dinners, gatherings with friends, or even meal prep for the week!

Why Make This Recipe

This recipe is not only delicious but also a great way to add more vegetables to your diet. Eggplants are low in calories and high in fiber, making them a lovely addition to any meal. The combination of tomatoes and herbs creates a wonderful sauce that complements the eggplant, while the cheese adds a satisfying finish. Plus, you’ll love how easy it is to prepare!

How to Make Light Eggplant Tomato Bake

Making this dish is simple! Just follow these easy steps to create your own Light Eggplant Tomato Bake.

Ingredients

2 medium eggplants (about 2 lbs / 900g): The star of the show. Look for eggplants that are firm, glossy, and heavy for their size, as they will have a creamier texture and fewer seeds.
¼ cup extra-virgin olive oil, divided: A high-quality olive oil is essential for both roasting the eggplant and building the flavor of the sauce.
1 large yellow onion, finely chopped: Provides a sweet, aromatic base for our vibrant tomato sauce.
4-5 cloves garlic, minced: Adds that indispensable pungent, savory depth. Don’t be shy with the garlic!
1 (28-ounce / 794g) can crushed tomatoes: The heart of our sauce. Using high-quality crushed tomatoes gives the sauce a perfect consistency and rich flavor.
1 teaspoon dried oregano: A classic Mediterranean herb that pairs beautifully with tomato and eggplant.
½ teaspoon red pepper flakes (optional): For those who like a little kick of warmth and spice in the background. Adjust to your personal preference.
Sea salt and freshly ground black pepper, to taste: Crucial for seasoning every layer and bringing all the flavors to life.
½ cup freshly grated Parmesan cheese: Provides a salty, nutty, and savory crust. Using freshly grated cheese melts far better than pre-shredded varieties.
½ cup fresh basil leaves, chopped or torn: Added at the end for a burst of fresh, peppery, and sweet aroma that brightens the entire dish.

Directions

Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper for easy cleanup.
Wash and dry the eggplants thoroughly. Trim off the green stem and the very bottom. Slice the eggplant into ¼-inch thick rounds.
For the creamiest, least bitter result, salt the eggplant. Arrange the slices in a single layer on the prepared baking sheets. Sprinkle them generously with sea salt and let them sit for 20-30 minutes. You will see moisture forming on the surface.
After salting, rinse the eggplant slices under cool water to remove all the salt. Pat them completely dry with a clean towel.
Arrange the dry eggplant slices in a single layer on your parchment-lined baking sheets. Drizzle with 2-3 tablespoons of olive oil, turning the slices to coat them lightly on both sides. Season with a pinch of black pepper. Roast for 20-25 minutes, flipping them halfway through until tender and lightly golden brown.
While the eggplant is roasting, make the sauce. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and a pinch of salt. Sauté for 5-7 minutes until softened.
Add the minced garlic and optional red pepper flakes. Cook for another minute until fragrant.
Pour in the crushed tomatoes and stir in the dried oregano. Simmer gently for 15-20 minutes, stirring occasionally.
Season the sauce with sea salt and black pepper to taste.
Reduce the oven temperature to 375°F (190°C). Spread a thin layer of the tomato sauce across the bottom of a 9×13-inch baking dish.
Layer the roasted eggplant over the sauce, then top with a third of the remaining tomato sauce and a third of the grated Parmesan cheese. Repeat the layers until all ingredients are used, ending with sauce and remaining cheese on top.
Bake uncovered for 25-30 minutes until bubbly and lightly golden.
Let the bake rest for 10-15 minutes before serving. Scatter fresh basil leaves on top just before serving.

How to Serve Light Eggplant Tomato Bake

Serve this comforting dish warm straight from the oven. It pairs wonderfully with a fresh green salad or crusty bread. You can also enjoy it as a side dish or main course on its own.

How to Store Light Eggplant Tomato Bake

To store leftovers, let the dish fully cool, then cover it tightly and refrigerate. It will stay fresh for about 3-4 days. Reheat in the oven or microwave before serving.

Tips to Make Light Eggplant Tomato Bake

Ensure your eggplant slices are thoroughly dried after salting to avoid any extra moisture while roasting.
Feel free to customize your layers by adding other vegetables or different kinds of cheese based on your taste preferences.
For a gluten-free option, be sure to use gluten-free pasta or enjoy it on its own.

Variation

You can easily turn this dish into a vegan recipe by omitting the Parmesan cheese or substituting it with your favorite plant-based cheese.

FAQs

Can I use other vegetables?
Yes! Feel free to add zucchini, bell peppers, or mushrooms for extra flavor and nutrition.
Can I make this dish ahead of time?
Absolutely! You can prepare the whole dish a day in advance and then bake it when you’re ready to serve.
How do I know when the dish is done?
The bake is ready when the sauce is bubbly around the edges, and the cheese is melted and lightly golden.

Enjoy your cooking adventure with this delicious Light Eggplant Tomato Bake!