This comforting Balkan-inspired dish combines silky roasted eggplant slices with a simple yet intensely flavorful tomato garlic sauce. Finished with fresh parsley and creamy feta cheese, it’s a perfect summer main course that’s equally delicious served warm or chilled.

Why You’ll Love This Recipe

• Uses roasting instead of frying for a lighter, less oily eggplant.

• Features a fresh tomato garlic sauce made with just a few simple ingredients.

• Perfect make-ahead dish — tastes even better the next day.

• Versatile: serve as a main course with crusty bread or as a side dish.

• Easy to customize with different cheeses or herbs.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 eggplants

• 3–4 cups homemade tomato garlic sauce

• 1/2 cup olive oil

• A handful of parsley, chopped

• 150 g feta cheese (optional)

For the tomato garlic sauce:

• 2 pounds San Marzano or Roma tomatoes

• 1/4 cup olive oil, plus 2 tablespoons more

• 3–4 garlic cloves, crushed

• Salt, to taste

Directions

Make the tomato garlic sauce (can be made ahead):

1. Cut tomatoes in half and pulse in a food processor until chunky.

2. Transfer to a pot with 1/4 cup olive oil and salt. Bring to a boil, reduce heat, and simmer until thickened (about 30–40 minutes), stirring occasionally.

3. When most liquid has evaporated and sauce starts sticking slightly, stir in the remaining 2 tablespoons of olive oil and cook for a few more minutes.

4. Remove from heat and add crushed garlic and more salt if needed.

Prepare the eggplant:
5. Slice eggplants lengthwise into 1/4-inch thick slices (7–8 slices per eggplant). Brush both sides with olive oil and sprinkle with salt, using all 1/2 cup of oil.
6. Arrange slices on a baking sheet, cover with foil, and roast at 450°F (230°C) for 25–30 minutes.
7. Remove foil and roast for another 5–10 minutes until golden.

Assemble the dish:
8. In a skillet or baking dish, alternate layers of tomato sauce and roasted eggplant slices.
9. Return to the oven for 5–10 minutes.
10. Allow to cool to room temperature before serving. Garnish with parsley and feta cheese. Serve with crusty bread.

Servings and Timing

• Servings: 2

• Prep Time: 15 minutes

• Cook Time: 50 minutes

• Total Time: 1 hour 5 minutes

Variations

• Cheese Swap: Use Pecorino Romano or goat cheese instead of feta.

• Herb Boost: Add fresh basil, oregano, or thyme.

• Spicy Kick: Sprinkle red pepper flakes into the tomato sauce.

• Vegan Option: Omit cheese and drizzle with extra virgin olive oil before serving.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.

• Reheating: Warm gently in the oven at 350°F (175°C) or on the stovetop.

• Freezing: The tomato garlic sauce can be frozen for up to 3 months. For best texture, freeze sauce separately from eggplant.

FAQs

How do I prevent eggplant from soaking too much oil?

Brush slices lightly with oil instead of soaking, and roast rather than fry.

Should I salt the eggplant before cooking?

Salt only if the seeds are dark or the flesh is not firm and white — this helps remove bitterness and limit oil absorption.

Can I make the tomato garlic sauce ahead?

Yes, it freezes beautifully and can be made up to 3 months in advance.

What’s the best tomato variety for this sauce?

Sweet varieties like San Marzano or Roma work best for a balanced flavor.

Can I serve this dish cold?

Absolutely — it’s traditionally enjoyed at room temperature and tastes even better the next day.

Can I use canned tomatoes instead of fresh?

Yes, but drain them slightly before cooking for a thicker sauce.

What can I serve with baked eggplant in tomato garlic sauce?

Crusty bread, grilled meats, rice, or a fresh green salad.

How do I make it spicier?

Add chopped chili peppers or a pinch of red pepper flakes to the sauce.

Can I double the recipe?

Yes, but roast eggplant in batches so slices cook evenly.

Is this dish gluten-free?

Yes, it contains no gluten unless served with bread that contains wheat.

Conclusion

This baked eggplant in tomato garlic sauce is a vibrant, flavorful dish that proves simple ingredients can deliver big taste. With its rich tomato base, silky eggplant, and creamy feta topping, it’s a recipe you’ll return to time and again — especially since it’s even better the next day.

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