Baked Eggplant with Tomato Sauce
Baked Eggplant with Tomato Sauce is a delicious and comforting dish that celebrates the flavors of fresh vegetables and rich tomato sauce. This recipe is perfect for a cozy dinner or a gathering with family and friends. It’s easy to prepare and can be enjoyed by everyone, whether they’re vegetarians or just looking to eat healthier.
Why Make This Recipe
Baked Eggplant with Tomato Sauce is a wonderful way to enjoy eggplants, which are not only tasty but also packed with nutrients. This dish is full of flavor, easy to make, and can be served as a main course or a side dish. Plus, it’s a great way to use up those summer garden eggplants or simply enjoy a comforting Italian-inspired meal any time of the year.
How to Make Baked Eggplant with Tomato Sauce
Ingredients:
- 2 medium eggplants, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 2 cups tomato sauce (homemade or store-bought)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup grated Parmesan or plant-based cheese (optional)
- Fresh basil, for garnish
Directions:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange the eggplant slices in a single layer on the baking sheet. Brush both sides lightly with olive oil and season with salt and pepper.
- Roast the eggplants for 20–25 minutes, flipping them halfway, until they are golden and tender.
- While the eggplant bakes, warm the tomato sauce in a saucepan over medium heat.
- Add minced garlic, oregano, and red pepper flakes to the sauce, and let it simmer for 10 minutes.
- In a baking dish, spread a thin layer of the tomato sauce at the bottom.
- Layer the roasted eggplant slices on top, then add more sauce. Repeat the layers, finishing with sauce on top.
- If you like cheese, sprinkle it on top.
- Bake for an additional 15–20 minutes until the dish is bubbly and lightly browned.
- Garnish with fresh basil and serve warm, optionally with crusty bread or pasta.
How to Serve Baked Eggplant with Tomato Sauce
Baked Eggplant with Tomato Sauce can be served on its own or as a side dish. For a heartier meal, pair it with a side of pasta or a slice of crusty bread. A simple green salad can also complement this dish beautifully.
How to Store Baked Eggplant with Tomato Sauce
To store leftovers, let the dish cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. You can keep it in the refrigerator for up to 3 days. To reheat, simply pop it in the oven or microwave until warmed through.
Tips to Make Baked Eggplant with Tomato Sauce
- Make sure to slice the eggplants evenly to ensure they cook uniformly.
- Don’t skip the salting step! Salting the eggplant slices helps to draw out excess moisture and bitterness.
- Feel free to add other vegetables or proteins like chickpeas for added nutrition.
Variation
For a fun twist, try adding layers of fresh mozzarella cheese or other vegetables like zucchini or bell peppers for extra flavor and texture.
FAQs
1. Can I use other types of cheese besides Parmesan?
Yes, you can use mozzarella, feta, or any cheese you prefer. You can also skip the cheese for a dairy-free version.
2. How can I make this dish spicier?
Add more red pepper flakes or include diced jalapeños in the tomato sauce for an extra kick.
3. Can I prepare this dish ahead of time?
Yes! You can assemble the layers and store it in the refrigerator for a day. Just bake it when you’re ready to serve.
