Baked Eggplant with Tomato Sauce
Baked Eggplant with Tomato Sauce is a delicious and healthy dish that brings together the rich flavors of roasted eggplant and savory tomato sauce. This recipe is easy to make and perfect for a family dinner or a cozy night in.
Why Make This Recipe
Making Baked Eggplant with Tomato Sauce is a great choice for several reasons. First, it’s packed with nutrients from the eggplant and tomatoes. Second, it is vegetarian and can be made vegan if you skip the cheese. Lastly, this dish is comforting and satisfying, making it a favorite for both kids and adults. It’s a wonderful way to enjoy fresh ingredients while creating a hearty meal.
How to Make Baked Eggplant with Tomato Sauce
Making Baked Eggplant with Tomato Sauce is simple and only requires a few steps. Here’s how to do it:
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 your 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 eggplant in the oven for 20–25 minutes, flipping the slices halfway through, until they’re golden and tender.
- While the eggplant bakes, warm the tomato sauce in a saucepan over medium heat. Add the minced garlic, dried oregano, and red pepper flakes. Let it simmer for 10 minutes.
- In a baking dish, spread a thin layer of the tomato sauce on the bottom. Layer the roasted eggplant slices on top, followed by more sauce. Repeat the layers, finishing with sauce on the top.
- If you like cheese, sprinkle it over the top. Then, bake the dish for an additional 15–20 minutes until bubbly and lightly browned on top.
- Garnish with fresh basil before serving, and enjoy your warm dish! It goes well with crusty bread or pasta.
How to Serve Baked Eggplant with Tomato Sauce
Baked Eggplant with Tomato Sauce can be served straight from the baking dish. It pairs wonderfully with a side of crusty bread, a fresh salad, or even some pasta for a complete meal.
How to Store Baked Eggplant with Tomato Sauce
If you have leftovers, you can store Baked Eggplant with Tomato Sauce in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days. To reheat, simply warm it in the oven or microwave until it’s heated through.
Tips to Make Baked Eggplant with Tomato Sauce
- Make sure to slice the eggplants evenly for uniform cooking.
- If you want less bitterness, you can sprinkle salt on the eggplant slices and let them sit for about 30 minutes before rinsing and drying them.
- Feel free to adjust the spice level by adding more or less red pepper flakes according to your taste.
Variation
You can customize this recipe by adding other vegetables like zucchini or bell peppers. You could also substitute the tomato sauce with pesto for a different flavor profile.
FAQs
1. Can I make this recipe vegan?
Yes, you can easily make this recipe vegan by skipping the cheese or using a plant-based cheese substitute.
2. How can I make the dish gluten-free?
This recipe is naturally gluten-free. Just ensure that any ingredients you use, like the tomato sauce, are labeled gluten-free.
3. Can I freeze Baked Eggplant with Tomato Sauce?
Yes, you can freeze this dish. Allow it to cool completely, then store it in an airtight container or freezer bag. It should last for about 2-3 months in the freezer. Just reheat in the oven when you’re ready to eat it!
