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Eggplant Tomato Bake Mediterranean Recipe

A hearty vegan Mediterranean bake made with eggplant, tomatoes, olive oil, and herbs.

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 49 minutes
Servings: 4 servings
Calories: 190
Ingredients Method Notes

Ingredients
  

  • Eggplant sliced — 4 cups
  • Crushed tomatoes — 2 cups
  • Olive oil — 2 tbsp
  • Garlic minced — 3 cloves
  • Onion diced — 1 cup
  • Oregano — 1 tsp
  • Basil — 1 tsp
  • Salt — ½ tsp
  • Black pepper — ¼ tsp
  • Fresh parsley — 2 tbsp

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in skillet over medium heat.
  3. Cook onion and garlic for 5 minutes.
  4. Add crushed tomatoes, oregano, basil, salt, and pepper.
  5. Simmer sauce for 5 minutes.
  6. Layer eggplant slices in baking dish.
  7. Pour tomato sauce evenly over eggplant.
  8. Cover dish and bake 25 minutes.
  9. Garnish with parsley before serving.

Notes

Nutritional values (per serving)

Calories: 190
Total Fat: 7g
Saturated Fat: 1g
Carbohydrates: 24g
Fiber: 7g
Protein: 4g

Vitamins and minerals (per serving)

Vitamin C: 30%
Vitamin A: 20%
Iron: 10%
Potassium: 15%
Magnesium: 8%

Additional notes / tips

  • Add zucchini for variety.
  • Roast eggplant before baking for deeper flavor.
  • Serve with bread or grains.
  • Use fresh basil if available.
  • Let bake rest before serving.