Grandma’s Baked Eggplant
Prep Time: 15 mins | Cook Time: 35-40 mins | Serves: 4
Ingredients:
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2 medium eggplants (about 1 lb each)
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3 tbsp olive oil (divided)
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1 small onion, finely chopped
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3 garlic cloves, minced
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1 can (14 oz) crushed tomatoes (or 2 cups fresh)
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1 tsp dried oregano
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1 tsp sweet paprika
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½ tsp red pepper flakes (optional, for heat)
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Salt & black pepper to taste
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½ cup grated Parmesan cheese (or a mix of Parmesan & mozzarella)
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Fresh basil or parsley (for garnish)
Step-by-Step Instructions:
1. Prep the Eggplant
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Preheat oven to 375°F (190°C).
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Slice eggplant into ½-inch thick rounds. Place on a tray, sprinkle with salt, and let sit for 10 minutes (this removes bitterness). Pat dry with paper towels.
2. Bake the Eggplant
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Brush both sides of eggplant slices with 2 tbsp olive oil and arrange on a baking sheet.
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Bake for 20 minutes, flipping halfway, until tender and lightly golden.
3. Make the Tomato Sauce
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While eggplant bakes, heat 1 tbsp olive oil in a pan. Sauté onion until soft (~3 mins).
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Add garlic, cook for 30 seconds until fragrant.
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Stir in crushed tomatoes, oregano, paprika, red pepper flakes, salt, and pepper. Simmer for 10 minutes on low heat.
4. Assemble & Bake Again
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In a baking dish, spread a thin layer of sauce.
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Arrange baked eggplant slices in a single layer. Spoon remaining sauce over them.
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Sprinkle Parmesan cheese evenly on top.
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Bake uncovered for 15-20 minutes until bubbly and cheese melts.
5. Serve
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Garnish with fresh basil or parsley.
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Enjoy hot with crusty bread or over pasta!
Grandma’s Tips:
✅ For extra flavor, roast eggplant at 400°F (200°C) for crispier edges.
✅ Add layers like ricotta or cooked ground meat for a heartier dish.
✅ No bitter eggplant? Younger, smaller eggplants often taste sweeter.
This dish is naturally vegetarian, but you can customize it to your taste. Perfect for a cozy family meal!
