Slices of eggplant are roasted until silky, then layered with tomato sauce, fresh herbs and grated Pecorino then baked until bubbling.
Baked Eggplant with Tomato Sauce
If you like eggplant Parmesan but don't want to bread and fry the eggplant, this baked eggplant in tomato sauce is an easier alternative. The eggplant slices are roasted until tender, then layered with tomato sauce, herbs and Pecorino and returned to the oven until bubbling.
Inspired by the flavors of parmigiana di melanzane, this is my simpler take on the classic combination of eggplant, tomato and cheese. Rather than making a tomato sauce from scratch, I use a good-quality jarred marinara or tomato sauce and add fresh garlic, parsley and basil, then finish the dish with grated Pecorino before popping it into the oven. It's an easy Italian inspired, eggplant dish with very little preparation.
Why You'll Love This Baked Eggplant
- No breading or frying – The eggplant is brushed with olive oil and roasted until tender.
- An easy tomato sauce – A good-quality jarred marinara or tomato sauce makes for an easy base; fresh garlic and herbs are added for extra flavor.
- Simple ingredients – Eggplant, tomato sauce, fresh herbs, Pecorino and olive oil are all you need.
- An easy eggplant side dish for any meal – It works well as part of either an Italian or Mediterranean-inspired meal.
Ingredients
Eggplant – Choose medium sized firm eggplants. Slice them evenly so they roast at the same rate and are easy to layer.
Extra-virgin olive oil – The eggplant only needs a light coating before roasting.
Tomato sauce or marinara – Use a good-quality jarred sauce that you enjoy on its own. I like a simple tomato basil sauce the best.
Garlic – Fresh garlic is stirred into the tomato sauce before assembling for extra flavor.
Fresh parsley and basil – Adding fresh herbs to the jarred sauce gives it a brighter flavor.
Pecorino Romano – Finely grated Pecorino is sprinkled over the layers of eggplant before baking.
Sea salt – For seasoning the eggplant.
How to Make Baked Eggplant with Tomato Sauce
Roast the eggplant
Slice the eggplant into rounds and arrange the slices on a baking sheet. Brush both sides lightly with olive oil and season with salt.
Roast until the eggplant is tender and lightly golden around the edges.
Prepare the tomato sauce
While the eggplant is roasting, stir the garlic, parsley and basil into the jarred tomato sauce or marinara.
Layer the eggplant and tomato sauce
Spread a thin layer of tomato sauce over the bottom of a baking dish.
Arrange a layer of roasted eggplant over the sauce, then spoon another light layer of tomato sauce over the eggplant. Repeat with the remaining eggplant and sauce.
Finish with a final layer of sauce and sprinkle the grated Pecorino evenly over the top.
Bake
Return the dish to the oven and bake until the sauce is bubbling and the Pecorino is lightly golden.
Let the baked eggplant rest for a few minutes before serving.
Tips for the Best Baked Eggplant
Slice the eggplant evenly. Even slices will roast at the same rate and make the layers easier to assemble.
Use a good-quality tomato sauce. Since this recipe uses jarred sauce rather than a homemade tomato sauce, choose one with a flavor you enjoy. A simple marinara works particularly well.
Keep the layers relatively thin. A light layer of tomato sauce between the eggplant slices helps the dish bake evenly and keeps the eggplant from getting lost in the sauce.
Serving Suggestions
Baked eggplant makes a great vegetable side dish for any Mediterranean or Italian-style meal.
It can be served as a light first course on its own, or as a side.
Make Ahead
The eggplant can be roasted and the tomato sauce prepared up to a day ahead. You can assemble the entire dish ahead of time, cover and refrigerate it, then bake when needed. Allow it to sit at room temperature briefly before baking if possible or add a few minutes to the baking time to ensure its fully heated through.
Leftovers can be refrigerated and gently reheated in the oven.
Final Thoughts
What I love about this baked eggplant is that it’s a lighter, easier way to enjoy those traditional eggplant Parmesan flavors. Roasting the eggplant and starting with jarred tomato sauce makes it especially simple to put together. Enjoy!
More Eggplant Recipes
Baked Eggplant
A lighter, easier take on eggplant Parmesan, this baked eggplant has tender roasted slices layered with tomato sauce, fresh herbs and Pecorino.
Ingredients
- 2 medium eggplants (about 1½-2 pounds total), sliced into ¼ inch rounds
- 3 Tablespoons/45ml extra-virgin olive oil
- ½ teaspoon sea salt
- 2 cups/500ml good-quality jarred marinara or tomato sauce
- 2 garlic cloves, finely minced or grated
- 2 Tablespoons finely chopped fresh parsley
- 2 Tablespoons finely chopped fresh basil
- 3 ounces/85g finely grated Pecorino or substitute Parmesan (use a vegetable or microbial rennet cheese for vegetarian)
Instructions
- Roast the eggplant: Preheat the oven to 400°F. Slice the eggplant into ¼-inch rounds and arrange in a single layer on a parchment-lined baking sheet. Brush both sides lightly with olive oil and season with ½ teaspoon of salt. Roast for 20-30 minutes, until tender and lightly golden.
- Prepare the tomato sauce: While the eggplant is roasting, stir the garlic, parsley and basil into the marinara or tomato sauce.
- Layer the eggplant: Spread a thin layer of the tomato sauce over the bottom of a square baking dish (or 4 small oval gratin dishes to make individual portions). Arrange half of the roasted eggplant in a single layer over the sauce. Spoon over a light layer of tomato sauce, sprinkle with half the cheese, then arrange the remaining eggplant on top. Finish with the remaining tomato sauce and sprinkle evenly with the rest of the grated Pecorino.
- Bake: Return the dish to the 400°F oven and bake for about 20 minutes, until the sauce is bubbling and the Pecorino is golden.
- Serve: Let the baked eggplant rest for a few minutes before serving.
Notes
Individual Portions
For individual servings, divide the ingredients between four individual oven-safe baking dishes.
Make Ahead
The eggplant can be roasted and the tomato sauce prepared up to a day ahead. Store them separately in the refrigerator, then assemble and bake when ready.
Dietary Info
Gluten-Free, Grain-Free, Vegetarian (use vegetable or microbial rennet cheese), Egg-Free, Nut-Free
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 241Total Fat: 12gSaturated Fat: 2gUnsaturated Fat: 10gCholesterol: 3mgSodium: 931mgCarbohydrates: 33gFiber: 9gSugar: 14gProtein: 5g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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