Baked Eggplant with Marinara Sauce
Tender eggplant slices baked until golden, then layered with a vibrant, homemade marinara sauce from fresh tomatoes. Topped with crispy breadcrumbs, this is a light, flavorful, and wholesome side dish.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Make the fresh marinara sauce
- b.Heat 1 tbsp of olive oil in a saucepan over medium heat.
- c.Add the chopped onion and cook until soft and translucent, about 4-5 minutes.
- d.Add the minced garlic and cook for another minute until fragrant.
- e.Stir in the chopped tomatoes, dried oregano, 1/4 tsp salt, and black pepper.
- f.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.
- g.Stir in half of the chopped fresh basil and set the sauce aside.
- 2
Step 2
- a.Prepare and bake the eggplant
- b.While the sauce simmers, preheat your oven to 400°F (200°C).
- 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.
- d.Arrange the eggplant slices in a single layer on a baking sheet lined with parchment paper.
- e.Bake for 20-25 minutes, flipping halfway through, until the eggplant is tender and lightly browned.
- 3
Step 3
- a.Assemble the dish
- b.Spread a thin layer of the homemade marinara sauce on the bottom of an 8x8 inch baking dish.
- c.Arrange half of the baked eggplant slices over the sauce in a single layer.
- d.Top with half of the remaining marinara sauce.
- e.Repeat with another layer of the remaining eggplant and the rest of the marinara sauce.
- 4
Step 4
- a.Prepare the topping and bake
- b.In a small bowl, mix the panko breadcrumbs, nutritional yeast, and the remaining 1/2 tbsp of olive oil.
- c.Sprinkle the breadcrumb mixture evenly over the top of the marinara sauce.
- d.Bake for 10-15 minutes, or until the sauce is bubbly and the topping is golden brown and crisp.
- 5
Step 5
- a.Rest and serve
- b.Let the dish cool for 5 minutes before serving.
- c.Garnish with the remaining fresh basil and serve warm.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a less bitter eggplant, you can 'sweat' it first. Sprinkle the raw slices with salt, let them sit for 30 minutes, then rinse and pat dry before baking.
- 2Ensure the eggplant slices are in a single layer when baking initially. Overcrowding the pan will steam them instead of browning them.
- 3This dish can be assembled a day ahead. Store covered in the fridge and bake just before serving. You may need to add 5-10 minutes to the baking time.
- 4For a smoother sauce, you can blend the simmered tomato mixture with an immersion blender before layering.
- 5Serve alongside pasta, quinoa, or a large green salad for a complete meal.
Adapt it for your goals.
Gluten free
Use gluten-free panko breadcrumbs or crushed almonds for the topping.
high proteinHigh protein
Add a layer of cooked lentils or crumbled firm tofu between the eggplant layers for a protein boost.
quickQuick
To save time, use a high-quality, no-sugar-added store-bought marinara sauce instead of making it from scratch.
healthyHealthy
Omit the breadcrumb topping and simply bake with the sauce. Drizzle with a little extra virgin olive oil before serving.
Why this is on our healthy list.
Rich in Fiber
Eggplant is an excellent source of dietary fiber, which aids in digestion, helps maintain healthy blood sugar levels, and promotes a feeling of fullness.
Source of Antioxidants
Tomatoes are rich in lycopene, while eggplant contains nasunin. Both are powerful antioxidants that help protect your cells from damage.
Heart-Healthy
This dish is low in saturated fat and sodium. Using olive oil and baking instead of frying contributes to better cardiovascular health.
Supports Weight Management
Being low in calories and high in fiber and water content, this eggplant dish can help you feel full and satisfied, making it a great choice for a weight-conscious diet.
Frequently asked questions
Yes, this dish is very healthy. It's baked instead of fried, low in calories, and high in fiber from the eggplant and tomatoes. The homemade sauce avoids added sugars and preservatives found in many store-bought versions.