Broiled Eggplant with Tomato Sauce
Elevate your weeknight dinner with this bold and flavorful Broiled Eggplant with Tomato Sauce recipe! Perfectly caramelized rounds of tender eggplant soak up a robust homemade tomato sauce infused with garlic, oregano, and basil, creating a Mediterranean-inspired dish that's both hearty and wholesome. Finished with a sprinkle of fresh parsley and a layer of nutty Parmesan cheese, this dish is as visually stunning as it is delicious. With minimal prep time and a quick broil, it’s an easy yet elegant choice that pairs beautifully with crusty bread, pasta, or a light side salad. Perfect for vegetarians or anyone looking for a healthy, comforting, and satisfying meal option!
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Ingredients
- 2 medium eggplant
- 4 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cloves garlic
- 1 28-ounce can crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon red pepper flakes
- 2 tablespoons fresh parsley
- 0.25 cup grated Parmesan cheese
Directions
Step 1
Preheat your broiler to high heat and position a rack about 6 inches below the heating element.
Step 2
Slice the eggplants into 1/2-inch-thick rounds and arrange them in a single layer on a baking sheet lined with parchment paper or lightly greased.
Step 3
Brush both sides of the eggplant slices with 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Step 4
Place the baking sheet under the broiler and cook for 5-7 minutes per side, or until the eggplant is golden brown and tender. Remove from the oven and set aside.
Step 5
While the eggplant is broiling, mince the garlic cloves.
Step 6
In a medium saucepan, heat the remaining 2 tablespoons of olive oil over medium heat.
Step 7
Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Step 8
Stir in the crushed tomatoes, oregano, basil, red pepper flakes, and the remaining salt and black pepper. Let the mixture simmer on low heat for 10-12 minutes, stirring occasionally.
Step 9
Chop the fresh parsley and stir half of it into the tomato sauce just before removing it from heat.
Step 10
To assemble, arrange the broiled eggplant slices on a serving platter. Spoon the tomato sauce generously over the eggplant.
Step 11
Sprinkle the grated Parmesan cheese and the remaining fresh parsley on top for garnish.
Step 12
Serve warm as a side dish or pair with crusty bread, pasta, or rice for a hearty main course.
Nutrition Facts
| Serving size | (1811.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1020.8 |
| Total Fat 65.8g | 0% |
| Saturated Fat 13.1g | 0% |
| Polyunsaturated Fat 6.1g | |
| Cholesterol 20mg | 0% |
| Sodium 3937.6mg | 0% |
| Total Carbohydrate 98.9g | 0% |
| Dietary Fiber 40.6g | 0% |
| Total Sugars 58.0g | |
| Protein 25.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 496.7mg | 0% |
| Iron 9.0mg | 0% |
| Potassium 4046.2mg | 0% |
Source of Calories