Roasted Eggplant with Marinara Sauce is a very tasty eggplant dish that could be considered an eggplant sandwich, that even non-eggplant eaters seem to enjoy! Learn about Eggplant Hints, Tips, and Information.
This recipe and photos were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
Roasted Eggplant with Marinara Sauce Recipe:
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
Course:
Appetizer
Cuisine:
American
Keyword:
Roasted Eggplant with Marinara Sauce Recipe
Servings: 4 to 5 servings
Ingredients
- 1 medium-size eggplant, pared and cut into 1/3-inch to 1/2-inch slices
- 1/2 cup butter, melted
- 3/4 cup bread crumbs, fine, dry
- 1/4 teaspoon salt
- 1 (8 or 10 3/4-ounce)jar of your favorite marinara sauce
- 1 tablespoon oregano leaves, crushed
- 1 cup Mozzarella Cheese, fresh, shredded
Instructions
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Preheat oven to 450 degrees F. Line a baking sheet with non-stick aluminum foil.
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Place melted butter in a bowl. Combine bread crumbs and salt in a separate bowl. Dip eggplant slice in the butter and then in breadcrumb mixture.
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Place each prepared eggplant slice in a single layer on the prepared baking sheet.
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Spoon and spread the marinara sauce on top of each eggplant slice, sprinkle with oregano, and then sprinkle with Mozzarella cheese.
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Bake approximately 10 to 12 minutes or until tender.
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Notes: I like to use young eggplant, and I do not peel them. I brush butter all over the skin (olive oil works just as well). I also like to use my homemade roasted Marinara Sauce, which is a very concentrated and flavorful sauce.
One Response to “Roasted Eggplant with Marinara Sauce Recipe”
Ann Smith
I followed the recipe as closely as possible and the result was excellent. I live outside the USA where marinara in a jar is not available so I had to make my own marinara that consisted of fresh tomatoes, carrots, onions, garlic, red and yellow bell peppers, a touch of brown sugar, and beer – I didn’t have red wine. I also used queso fresca as that is more readily available than mozzarella. But once the marinade was made and the queso fresco was shredded, I dipped the egg plant slices in butter, bread crumbs, topped with the marinara, cheese and oregano. I served it with a tossed salad. My husband enjoyed it immensely. I cannot wait to try this when I return to the states and can buy shredded mozzarella and marinara sauce in a jar. This will be such an easy, quick, and nutritious meal.