Eggplant Extravaganza
Megan Snyder
over 1 year ago
A delicious and flavorful dish that showcases the versatility of eggplant. This recipe combines the rich flavors of roasted eggplant with a tangy tomato sauce and a sprinkle of fresh herbs. Perfect for a vegetarian main course or a side dish for any meal.
Cooking Time
1 hour
Serving Size
4 servings
Nutrition Per Serving
Cal
250
Protein
10g
Fat
12g
Sat Fat
4g
Carbs
30g
Chole
15mg
Fiber
8g
Sugar
12g
Sodium
500mg
Ingredients
- 2 large eggplants
- 1 cup tomato sauce
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the eggplants into 1/2-inch thick rounds.
- Place the eggplant slices on a baking sheet and drizzle with olive oil. Season with salt and pepper.
- Roast the eggplant slices in the preheated oven for 20-25 minutes, or until they are tender and golden brown.
- While the eggplant is roasting, prepare the tomato sauce. In a small saucepan, heat the tomato sauce over medium heat. Add the minced garlic, red pepper flakes, and a pinch of salt. Simmer for 10 minutes, stirring occasionally.
- Remove the roasted eggplant slices from the oven and let them cool slightly.
- In a baking dish, spread a thin layer of tomato sauce on the bottom. Arrange a layer of roasted eggplant slices on top of the sauce. Sprinkle with grated Parmesan cheese and chopped basil. Repeat the layers until all the ingredients are used, ending with a layer of tomato sauce and Parmesan cheese on top.
- Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove the foil and bake for an additional 5 minutes, or until the top is golden brown.
- Let the eggplant extravaganza cool for a few minutes before serving. Enjoy!
How does this recipe look?
Find your next favorite recipe with AI