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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Recipe Information
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
Instructions
Preheat your broiler to high heat and position a rack about 6 inches below the heating element.
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.
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.
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.
While the eggplant is broiling, mince the garlic cloves.
In a medium saucepan, heat the remaining 2 tablespoons of olive oil over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
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.
Chop the fresh parsley and stir half of it into the tomato sauce just before removing it from heat.
To assemble, arrange the broiled eggplant slices on a serving platter. Spoon the tomato sauce generously over the eggplant.
Sprinkle the grated Parmesan cheese and the remaining fresh parsley on top for garnish.
Serve warm as a side dish or pair with crusty bread, pasta, or rice for a hearty main course.
Nutrition Facts
Calories |
1021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 3938 mg | 171% | |
| Total Carbohydrate | 98.9 g | 36% | |
| Dietary Fiber | 40.6 g | 145% | |
| Total Sugars | 58.0 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 497 mg | 38% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 4046 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
