Light Eggplant Tomato Bake
A flavorful and healthy dish featuring roasted eggplant, savory tomato sauce, and melted Parmesan cheese, baked to perfection.
Ingredients
For the Eggplant
- 2 medium medium eggplants (about 2 lbs / 900g) Look for firm, glossy eggplants.
- ¼ cup extra-virgin olive oil, divided High-quality olive oil is essential.
- ½ cup freshly grated Parmesan cheese Freshly grated cheese melts better.
- ½ cup fresh basil leaves, chopped or torn Added for a burst of fresh aroma.
For the Sauce
- 1 large yellow onion, finely chopped Provides a sweet, aromatic base.
- 4-5 cloves garlic, minced For savory depth.
- 1 can crushed tomatoes (28-ounce / 794g) High-quality tomatoes give rich flavor.
- 1 teaspoon dried oregano Classic herb that pairs well with tomato.
- ½ teaspoon red pepper flakes Optional for added spice.
- to taste sea salt and freshly ground black pepper For seasoning.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.
- Wash and dry the eggplants. Trim off the green stem and slice into ¼-inch thick rounds.
- Salt the eggplant and arrange slices in a single layer on baking sheets. Let sit for 20-30 minutes.
- Rinse the eggplant slices under cool water to remove salt and pat dry.
Roasting Eggplant
- Arrange eggplant slices on baking sheets, drizzle with 2-3 tablespoons of olive oil, and season with black pepper.
- Roast for 20-25 minutes, flipping halfway until tender and lightly golden.
Making the Sauce
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add chopped onion and a pinch of salt, sauté for 5-7 minutes until softened.
- Add minced garlic and optional red pepper flakes, cook for another minute.
- Pour in crushed tomatoes and stir in dried oregano. Simmer gently for 15-20 minutes.
- Season sauce with sea salt and black pepper to taste.
Assembly
- Reduce oven temperature to 375°F (190°C). Spread a thin layer of sauce in a 9×13-inch baking dish.
- Layer roasted eggplant, sauce, and Parmesan cheese, repeating until all ingredients are used.
- Bake uncovered for 25-30 minutes until bubbly and lightly golden.
- Let rest for 10-15 minutes before serving, scatter fresh basil leaves on top.
Notes
Ensure eggplant slices are thoroughly dried after salting. Feel free to customize layers with other veggies or cheeses. For gluten-free, use gluten-free pasta or enjoy on its own. Can be made vegan by omitting Parmesan cheese.