Baked Eggplant with Tomato Sauce

With the weather getting colder, any excuse to turn on the oven is a good one. I loved the texture of how this turned out. It will work best with a plump eggplant–it doesn’t have to be huge and long, just plump. In other words, those skinny Japanese eggplants will not work for this (though I do love them for other dishes!).

baked eggplant

Cooking time: 15 minutes prep time (including the prep in Step 3) and about 25 minutes baking time
Servings: 3-4


  • 1 plump eggplant (mine was about 7 inches long and four inches in diameter)
  • olive oil
  • garlic powder
  • pepper
  • good quality bottled tomato sauce (I like Newman’s Own)
  • pasta
  • freshly grated Parmesean (optional)
  1. Slice the eggplant lengthwise into 3/4 to 1 inch thick pieces. Score the skins with the tip of your knife.
  2. Pre-heat the oven to 350. Coat the bottom of a glass baking dish with a thin film of olive oil. Lay eggplant slices on the bottom of the dish (face down for the end pieces). Rub a little bit of olive oil on the tops (you shouldn’t need more than a tablespoon for all of this). Sprinkle with garlic powder and freshly cracked pepper.
  3. Bake about 10 minutes. Remove the dish from the oven and pour tomato sauce over the eggplant (about 8-10 oz). Put the dish back in the oven. Bake for about 15 minutes more, or until the eggplant can be easily pierced with a fork.
  4. Turn on the water for boiling your pasta when you put the dish in the oven the second time. Cook until al dente. Serve a slice of eggplant and sauce over the pasta. Top with cheese if desired.

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