> >

Super Easy Eggplant Bake

Serves

Prep Time

15 Minutes

Cook Time

30-45 Minutes

When comfort food calls, but you’re looking for something a little lighter and fresher than the classic breaded-and-fried version of eggplant parmesan — this roasted eggplant bake is your answer.

It’s layered with rich tomato sauce, gooey mozzarella, and tender roasted eggplant slices. No breading, no frying — just wholesome ingredients and big flavor baked to perfection.

This dish is incredibly versatile — serve it as a meatless main, a cozy side dish, or even layered over pasta or polenta. It’s naturally gluten-free and comes together with minimal fuss.

Plus, leftovers reheat like a dream — so make a big batch and enjoy it throughout the week. Comfort food just got a little healthier (and a whole lot easier).

Ingredients

1-2 eggplants, peeled and cubed
4 tablespoons SOOC Basil olive oil
2 cups tomato sauce
2 cups shredded mozzarella cheese
Fresh basil leaves for garnish, optional

Directions

Turn oven onto 400 degrees. Grab a parchment lined sheet pan and place cubed eggplant on and cover with olive oil. Bake for 15-20 minutes and dump into baking dish.

Cover eggplant with tomato sauce and then shredded mozzarella. Bake again for 15-25 minutes or until mozzarella is bubbling and everything is hot! Serve over pasta or with a side of meatballs.