Nutrition Expert
  • HOME
  • WORK WITH ME
  • Recipes
  • About
  • Contact

Roasted Eggplant with
​Marinara and Mozzarella   

Picture

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.   ​
Picture
Picture
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.
Picture

​
​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!)
Picture

One-on-one Nutrition Coaching


Get the support you need to make changes or start on a healthier path. Talk with a Registered Dietitian today. 
Get Started
Picture
Keely Fraser, PDt.  PhD. 
 Registered Dietitian 
Picture

​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. 
Picture

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! 
​
Picture

​You May Also Like...
​
Picture
Slow Braised Beef with Prunes
Picture
Chicken Tajine with Apricot and Raisins
Picture
Avocado and Grapefruit Salad with Shrimp

Picture
Picture
Keely Fraser, MSc, PDt. 
Keely Fraser is a Canadian Registered Dietitian (PDt), an avid food and recipe writer, travel bug and nutrition expert. For more information, check out Keely's bio here. 
 The information on this site is intended to inform, not prescribe.      
​For diagnosis and treatment medical and health related concerns, please seek the advice of a qualified physician. 


Terms & Conditions | © 2025 Nutrition Expert For You. All rights reserved. 
Proudly powered by Weebly
  • HOME
  • WORK WITH ME
  • Recipes
  • About
  • Contact