Eggplant With Tomato Sauce
Eggplant with tomato sauce features tender roasted eggplant topped with a rich, flavorful tomato basil sauce, perfect for comforting, vegetarian, family meals or casual gatherings.
Ingredients
Instructions
- Cut eggplant into 1/2-inch thick slices.
- Sprinkle eggplant slices with salt, place in a deep dish, cover, and let stand for 30 minutes.
- Rinse with cold water, drain, and let dry on paper towels.
- In a 2-quart saucepan, heat olive oil over medium heat.
- Add crushed tomatoes, minced garlic, dried basil, and sugar; bring to a boil.
- Reduce heat and simmer, uncovered, about 45 minutes or until thickened, stirring occasionally.
- Season with salt and pepper to taste.
- Keep the sauce warm while preparing eggplant.
- In a large skillet, heat about 1/4 cup oil; brown eggplant slices, a quarter at a time, adding more oil as needed.
- Place browned eggplant on a serving platter, one row at a time.
- Cover with tomato sauce and sprinkle with cheese.
- Serve warm.
Tips & Substitutions
For added flavor, consider marinating the eggplant slices in olive oil and herbs before frying. If you're short on time, you can use jarred marinara sauce instead of making the tomato sauce from scratch. To make this dish even healthier, try using less oil when browning the eggplant or opt for baked sliced eggplant instead of frying.
Serving Suggestions
This dish can be served as a main course or as a side dish alongside grilled meats or a tossed Greek salad for a complete meal. For a heartier option, serve over pasta or with crusty bread to soak up the delicious tomato sauce. Garnishing with fresh basil adds a nice touch.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the eggplant and sauce in a skillet over low heat, stirring occasionally, or microwave in short intervals until warmed through. Avoid reheating more than necessary to keep the eggplant's texture from becoming too mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant With Tomato Sauce contains roughly 246 calories, with 5g protein, 31g carbohydrates, and 13g fat. It is an excellent source of vitamin C (56% of the Daily Value) and dietary fiber (23% of the Daily Value), and a good source of vitamin A and iron. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the eggplant in advance?
Yes, you can prepare the eggplant slices ahead of time and store them in the refrigerator for up to a day. Just make sure to salt and drain them as instructed to remove excess moisture and bitterness before cooking.
What type of cheese is best to sprinkle on top?
Parmesan cheese is a great choice for this dish due to its nutty flavor, but you can also use mozzarella for a meltier topping or even crumbled feta for a Mediterranean twist. Choose based on your preference and dietary needs.
Can I make this dish vegan?
Absolutely! This recipe is already plant-based, so simply skip the cheese or use a vegan cheese alternative. The tomato sauce is rich and flavorful on its own and pairs well with the eggplant.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).