Baked Eggplant with Tomato Sauce
A delicious and comforting dish featuring roasted eggplants layered with rich tomato sauce, perfect for a cozy dinner or gathering.
Ingredients
Vegetables
- 2 medium eggplants, sliced into 1/2-inch rounds Make sure to slice evenly.
For the sauce
- 2 tablespoons olive oil For brushing the eggplant.
- 2 cups tomato sauce (homemade or store-bought)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional) Add for extra spice.
- 1/4 cup grated Parmesan or plant-based cheese (optional) Can skip for a dairy-free version.
- Fresh basil, for garnish
Seasoning
- Salt and black pepper, to taste Essential for seasoning the eggplant.
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and 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.
Roasting
- Roast the eggplants for 20–25 minutes, flipping them halfway, until they are golden and tender.
Sauce Preparation
- 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.
Assembly and Baking
- 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.
Notes
To store leftovers, let the dish cool completely, then cover tightly or store in an airtight container. Keep in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. Make sure to slice the eggplants evenly and salt them to draw out moisture and bitterness. Feel free to add other vegetables or proteins for added nutrition.