No-Salt-Added Baked Eggplant Casserole

Instructions

1. 1

   Prepare the eggplant

   • Preheat your oven to 400°F (200°C).
   • Wash and trim the ends of the eggplant. Slice it into 1/4-inch thick rounds.
   • Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat.
   • Working in batches, sear the eggplant slices for 2-3 minutes per side, until lightly browned. Set aside on a plate.
2. 2

   Make the no-salt tomato sauce

   • In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and cook for 4-5 minutes until softened and translucent.
   • Add the minced garlic and cook for another minute until fragrant.
   • Pour in the no-salt-added crushed tomatoes. Stir in the dried oregano, black pepper, and red pepper flakes (if using).
   • Bring the sauce to a simmer and cook for 5-7 minutes, allowing it to thicken slightly. Stir in the balsamic vinegar and half of the fresh basil.
3. 3

   Assemble the casserole