Baked Eggplant with Marinara Sauce

Instructions

1. 1

   Make the fresh marinara sauce

   • Heat 1 tbsp of olive oil in a saucepan over medium heat.
   • Add the chopped onion and cook until soft and translucent, about 4-5 minutes.
   • Add the minced garlic and cook for another minute until fragrant.
   • Stir in the chopped tomatoes, dried oregano, 1/4 tsp salt, and black pepper.
   • Bring to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened.
   • Stir in half of the chopped fresh basil and set the sauce aside.
2. 2

   Prepare and bake the eggplant

   • While the sauce simmers, preheat your oven to 400°F (200°C).
   • In a large bowl, toss the eggplant slices with 1 tbsp of olive oil and the remaining 1/4 tsp salt until evenly coated.
   • Arrange the eggplant slices in a single layer on a baking sheet lined with parchment paper.