Roasted Eggplant with Marinara and Mozzarella

Roasted Eggplant with
Marinara and Mozzarella

When I am in the mood for something cheesy and delicious, I love to make these oven roasted eggplant rounds. I keep it simple by just using my favourite store bought marinara sauce in this recipe. The taste is great and I love to serve it over stir fried rice with chickpeas. This is a yummy vegetarian meal that's nutritious and satisfying.

Hello, I’m Keely! I'm a Canadian Registered Dietitian, an avid food and recipe writer, travel bug and nutrition expert. For more information about me, check out my bio here.

ANY TIPS FOR MAKING THIS ROASTED EGGPLANT WITH MARINARA AND MOZZARELLA?

My only tip for making this dish is to make sure you roast the eggplant before adding the other toppings. This step helps crisp up the eggplant so it holds its shape.

HERE'S WHAT YOU'LL NEED

In addition to one large eggplant, you'll need a jar of your favourite marinara sauce, a few cloves of garlic, some good quality olive oil and 2 kinds of cheese (yes- 2 kinds.... I am crazy that way!)

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Registered Dietitian

INGREDIENTS

Roasted Eggplant
30 mL (2 Tbsp) olive oil
1 large eggplant, sliced into 1 cm rounds
salt and pepper to taste

Tomato Sauce & Cheesy Goodness
1 Tbsp olive oil
3 cloves garlic, minced
250 mL (1 cup) of your favourite marinara sauce
1/2 tsp dried oregano
Two, 125 g balls of fresh mozzarella, dried and sliced in rounds
100 g grated gouda or mozzarella
fresh basil for garnish

Roasted Eggplant with Marinara & Mozzarella

Recipe Makes: 4 servings
Prep Time: 10-15 minutes
Cook Time: 30 minutes
Difficulty: easy peasy

Eggplant is first roasted, then topped with your favourite marinara sauce and smothered in delicious cheesy goodness. This vegetarian recipe is super easy to make and tastes great served over rice or pasta.

INSTRUCTIONS

1. Pre-heat the oven to 200°C (400°F). Cover baking sheet with a piece of parchment paper. Lightly brush each eggplant round with a bit of olive oil on each side. I use a pastry brush to do this. Arrange the eggplant rounds in a single layer on the baking sheet, then sprinkle with a bit of salt and pepper.

2. Roast the eggplant for about 10 minutes, then remove from the oven and flip them over. Return to the oven and continue roasting until eggplant skin begins to shrivel and the flesh becomes golden, about 10-12 minutes.

3. While the eggplant is roasting, heat olive oil in a large non-stick pan over medium heat. When the oil is hot, add the garlic and cook for about 30 seconds. Just long enough to flavour the oil. Add the marinara sauce, then the oregano. Reduce the heat and simmer for 2-3 minutes.

4. When the eggplant is ready, remove from the oven and top each round with a spoonful of tomato sauce. Top with a slice of fresh mozzarella and then a sprinkle of grated cheese.

5. Return the tray to the oven, and roast for 5-10 minutes. I like to put them under the broiler for the last 1-2 minutes so the cheese is bubbly and golden. Top with fresh basil and serve over warm chickpeas and rice. Enjoy!