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Baked Eggplant in Tomato Garlic Sauce

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A Balkan-inspired roasted eggplant dish layered with a rich homemade tomato garlic sauce, fresh parsley, and optional feta cheese. Delicious warm or at room temperature.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 2 servings
  • Category: Main Dish
  • Method: Oven Roasted
  • Cuisine: Balkan
  • Diet: Vegetarian

Ingredients

2 eggplants

34 cups homemade tomato garlic sauce

1/2 cup olive oil

A handful of parsley, chopped

150 g feta cheese (optional)

Tomato Garlic Sauce:

2 lbs San Marzano or Roma tomatoes

1/4 cup olive oil, plus 2 tbsp more

34 garlic cloves, crushed

Salt, to taste

Instructions

  1. Make the tomato garlic sauce: Pulse halved tomatoes in a food processor until chunky. Transfer to a pot with 1/4 cup olive oil and salt. Simmer for 30–40 minutes until thick. Stir in 2 tbsp olive oil, cook a few more minutes, then add garlic and adjust salt.
  2. Roast the eggplant: Slice eggplants lengthwise into 1/4-inch slices (7–8 slices per eggplant). Brush both sides with olive oil and sprinkle with salt. Arrange on a baking sheet, cover with foil, and roast at 450°F (230°C) for 25–30 minutes. Remove foil and roast 5–10 minutes until golden.
  3. Assemble: In a skillet or baking dish, layer tomato sauce and eggplant slices. Return to oven for 5–10 minutes.
  4. Serve: Cool to room temperature, garnish with parsley and feta, and serve with crusty bread.

Notes

  • Use sweet tomato varieties like San Marzano or Roma for best flavor.
  • For vegan version, omit feta and drizzle with extra virgin olive oil before serving.
  • Dish can be made ahead and tastes even better the next day.

Nutrition