Roasted Eggplant Bake

• 1 large eggplant, sliced into 1/2-inch rounds
• 1 (28-ounce) can crushed tomatoes
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste
• 1/4 cup olive oil
• 1 cup crumbled feta cheese (or dairy-free alternative)
• 1/2 cup pitted Kalamata olives, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese (optional and omit for dairy-free)

Steps

1. 1 Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. 2 Toss eggplant slices with 2 tablespoons olive oil, salt, and pepper. Arrange in a single layer on the baking sheet.
3. 3 Roast for 20 minutes, flipping halfway through.
4. 4 Meanwhile, in a saucepan, combine crushed tomatoes, minced garlic, oregano, red pepper flakes, and a pinch of salt. Simmer for 10 minutes.
5. 5 Layer half the roasted eggplant slices in a greased baking dish. Top with half the tomato sauce, feta, and olives.
6. 6 Repeat layers. Drizzle remaining 2 tablespoons olive oil over the top.
7. 7 Bake uncovered for 25 minutes until bubbly.
8. 8 Garnish with fresh basil and Parmesan before serving, if desired.

Nutrition

Tips

• For a richer flavor, roast garlic with the eggplant.
• Add sautéed spinach or zucchini for extra veggies.
• Use a gluten-free tomato sauce if needed.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Pair with a fresh green salad or warm pita bread.
• Serve with a drizzle of tahini sauce for extra richness.

FAQ