Roasted Eggplant Marinara
This roasted eggplant marinara is so simple and delicious. Broiling the eggplant and tomato at the end with parmesan adds an extra layer of flavor and texture.
Ingredients
- 1 lb eggplant, cut into pieces about 0.75"
- 2 tbsp olive oil
- 2 cups chunky marinara sauce, or diced can tomato see recipe
- 0.5 cup fresh basil, chopped
- 0.5 cup parmesan
- salt to taste
Instructions
- Preheat oven to 425 deg. Toss eggplant with oil and salt. Place into baking dish and bake in oven for 20 minutes. Take out of oven, add marinara sauce or tomatoes, mix, and put back in oven for about another 20 minutes. Eggplant is done when soft all the way through.
- Remove from oven when cooked. Turn oven to broil. Sprinkle eggplant with half of the parmesan. Place under broiler for about a minute. Watch very closely; the top may burn quickly. You are just looking to get a little dark color on the top. Sprinkle with remaining parmesan and fresh basil and serve immediately.