Best 3 Eggplant In Creamy Tomato Sauce Recipes

Indulge in a culinary journey with this collection of eggplant recipes, each offering a unique and delectable twist on this versatile vegetable. From the classic Eggplant in Creamy Tomato Sauce, a symphony of flavors where tender eggplant slices are enveloped in a rich and creamy tomato sauce, to the innovative Roasted Eggplant with Miso Glaze, where the smokiness of roasted eggplant meets the umami-rich glaze, this article presents a diverse range of dishes to satisfy every palate.

Additionally, discover the secrets of preparing Eggplant Parmesan, a timeless Italian favorite featuring crispy eggplant slices layered with tangy tomato sauce, gooey mozzarella cheese, and flavorful Parmesan, as well as the tantalizing Eggplant Rollatini, where thin eggplant slices are rolled up with a savory filling, baked to perfection, and topped with a delightful tomato sauce. Vegetarian Moussaka, a hearty and flavorful casserole made with layers of eggplant, potatoes, and a spiced tomato sauce, is also featured, along with the vibrant Eggplant Curry, where tender eggplant is simmered in a fragrant blend of spices and creamy coconut milk.

Check out the recipes below so you can choose the best recipe for yourself!

EGGPLANT WITH TOMATO SAUCE

Eggplant with Tomato Sauce image

My grandmother brought this recipe from Italy about 125 years ago. It's been passed through the generations and is now being made by my own great-granddaughters! It's a delightful side dish that we serve with a variety of main courses such as pasta with meatballs or baked chicken. I make it every week!

Provided by Taste of Home

Categories Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2 pounds eggplant, unpeeled
1 teaspoon salt
1 tablespoon olive oil
1 can (28 ounces) crushed tomatoes in puree
2 garlic cloves, minced
1 teaspoon dried basil
1 to 2 teaspoons sugar
Salt and pepper to taste
Additional olive oil for frying
1/4 cup shredded Parmesan cheese

Steps:

Cut eggplant into 1/2-in.-thick slices. Sprinkle with salt. Place in a deep dish; cover and let stand for 30 minutes. , Rinse with cold water; drain and dry on paper towels. In a 2-qt. saucepan, heat oil over medium heat Add the tomatoes, garlic, basil and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 45 minutes or until thickened, stirring occasionally. , Season with salt and pepper. Keep warm while preparing eggplant. In a large skillet, heat about 1/4 cup oil; brown eggplant, a quarter at a time, adding more oil as needed. Place on a serving platter one row at a time. Cover with sauce and sprinkle with cheese. Serve warm.

Nutrition Facts : Calories 148 calories, Fat 10g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 525mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein.

CURRIED EGGPLANT IN TOMATO SAUCE

Curried Eggplant in Tomato Sauce image

Aubergines are an important vegetable in Indian households. Here is a very tastey and easy dish to prepare. This makes enough for four people as a side dish to accompany a meat or fish curry.

Provided by Brian Holley

Categories Vegetable

Time 33m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 large aubergine, cubed
2 tablespoons oil
1 onion, sliced
2 garlic cloves, chopped
1/2 teaspoon ground ginger
1/2 teaspoon cumin powder
2 teaspoons coriander powder
1/2 teaspoon chili powder
1/2 teaspoon turmeric
3 teaspoons tomato paste
1 (14 ounce) can coconut milk
1 tomatoes, diced
salt

Steps:

Heat the oil in a pot and fry the onion till light golden colour.
Add the spices, cook for 2 minutes.
Add the tomato paste, stir in the coconut milk. Cook to form a gravy.
Add the aubergine, and tomato, stir into the gravy, reduce heat to medium and cook till aubergine is tender. About 30 minutes.

Nutrition Facts : Calories 315.1, Fat 28.5, SaturatedFat 19.8, Sodium 57.2, Carbohydrate 16.4, Fiber 6, Sugar 5.8, Protein 4.4

EGGPLANT (AUBERGINE) WITH GARLIC CREAM SAUCE

Eggplant (Aubergine) With Garlic Cream Sauce image

This is an extraordinary recipe. The sauce is made with only 60 cloves of garlic! I've been astounding guest with this dish since 1981. Be daring, discover how mild & delicious the garlic sauce taste. The recipe came from a cookbook called "Sunday Best". Eggplant is my favorite vegetable. I've collected over 500 eggplant recipes over the years. It's not diffucult.

Provided by ameatlanta

Categories Savory Pies

Time 2h

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 medium eggplants, sliced 1/4 thick slices
1 tablespoon olive oil
1 medium onion, coursely chopped
2 (28 ounce) cans plum tomatoes, drained, and crushed by hand
1 tablespoon dried basil
1 teaspoon dried thyme
1 tablespoon dried oregano
1 bay leaf
salt and pepper
60 garlic cloves, i buy them already peeled
boiling water or vegetable stock, to cover
4 tablespoons butter
4 tablespoons flour
2 1/2 cups scalded milk
1 egg, room temperture
1/2-3/4 cup grated parmesan cheese

Steps:

Salt and sweat the eggplant pieces for 30 minutes.
Preheat oven 400 degrees.
Meanwhile, heat 1 Tb.
olive oil, saute onion until limp and golden.
Add rest of ingredients through salt& pepper.
Bring to boil, reduce heat and simmer, uncovered for 30 minutes, until sauce is thick and chunky.
Or use any tomato sauce you personally like.
Best if thick and chunky.
Boil the unpeeled garlic cloves in water to cover for 2 minutes.
Can skip, if your cloves are already peeled.
Drain, hit each clove lightly with mallet or flat side of large knife.
Peel.
Place in a small saucepan with stock to cover.
Simmer for about 45 minutes.
Replenish stock as needed.
Whirl garlic and stock in blender until pureed.
Set aside.
Rinse and drain eggplant of salt.
Brush a large baking sheet with 1/4 olive oil.
Place in oven until hot.
Place eggplant on hot pan.
Bake 25-30 minutes.
Check frequently, turn with tongs after 15 minutes, do not burn or allow to become crisp.
Looking for soft, golden, and cooked eggplant.
May need more oil.
Drain and blot off oil with paper towel.
Reduce oven to 350 degrees.
Heat 4 Tbs.
butter in heavy saucepan.
Whisk in flour.
Let roux cook over low heat, stirring constantly, for 3-4 minutes.
Whisk in hot scalded milk.
Cook gently, stirring frequently for 10-15 minutes.
Add salt and pepper to taste,.
and stir in garlic puree.
Remove from heat.
Beat egg.
Beat some of sauce into the egg to temper.
Beat egg into sauce.
Taste for seasoning.
Place half of tomato sauce on bottom of a 2quart pan.
Spread 1/2 tomato sauce on bottom, top with 1/2 eggplant slices, spread remaining tomato sauce over eggplant, top with remaining eggplant.
Pour the garlic cream sauce over all.
Sprinkle with grated Parmesan cheese.
Bake 45-60 minutes til golden brown and bubbling.
Can be vegan leave off cheese.

Nutrition Facts : Calories 367.3, Fat 18, SaturatedFat 9.4, Cholesterol 77.2, Sodium 266.5, Carbohydrate 42.4, Fiber 10.9, Sugar 12.6, Protein 14.6

Tips and Conclusion:

Select the Right Eggplant: Choose small to medium-sized eggplants with firm, smooth skin and no blemishes. Younger eggplants typically have fewer seeds and a milder flavor.
Salt the Eggplant Slices: Salting the eggplant slices helps draw out excess moisture and reduces bitterness. Rinse the slices thoroughly before cooking to remove excess salt.
Cook the Eggplant Properly: Pan-frying the eggplant slices in olive oil until golden brown adds a delicious smoky flavor. Ensure not to overcrowd the pan, as this can prevent even cooking.
Use Ripe Tomatoes: Fresh, ripe tomatoes provide the best flavor for the sauce. If fresh tomatoes are unavailable, use good-quality canned crushed or diced tomatoes.
Simmer the Sauce: Simmering the sauce for at least 15 minutes allows the flavors to meld and develop. Stir occasionally to prevent sticking.
Fresh Herbs and Seasonings: Use fresh herbs like basil, oregano, and thyme to enhance the flavor of the sauce. Adjust seasonings to taste with salt, pepper, and red pepper flakes.
Serve with Desired Accompaniments: Serve the eggplant in creamy tomato sauce over pasta, rice, or quinoa. It can also be paired with grilled vegetables, crusty bread, or a side salad.

Conclusion:

Eggplant in Creamy Tomato Sauce is a flavorful, versatile dish perfect for a comforting meal. With its combination of tender eggplant, creamy tomato sauce, and fresh herbs, this recipe is sure to please. Whether served as a main course or a side dish, it's a delicious and satisfying choice that can be easily customized to your taste preferences. Experiment with different variations, such as adding other vegetables or using different cheeses, to create your unique version of this classic dish.

Tips and Conclusion:

Select the Right Eggplant: Choose small to medium-sized eggplants with firm, smooth skin and no blemishes. Younger eggplants typically have fewer seeds and a milder flavor.
Salt the Eggplant Slices: Salting the eggplant slices helps draw out excess moisture and reduces bitterness. Rinse the slices thoroughly before cooking to remove excess salt.
Cook the Eggplant Properly: Pan-frying the eggplant slices in olive oil until golden brown adds a delicious smoky flavor. Ensure not to overcrowd the pan, as this can prevent even cooking.
Use Ripe Tomatoes: Fresh, ripe tomatoes provide the best flavor for the sauce. If fresh tomatoes are unavailable, use good-quality canned crushed or diced tomatoes.
Simmer the Sauce: Simmering the sauce for at least 15 minutes allows the flavors to meld and develop. Stir occasionally to prevent sticking.
Fresh Herbs and Seasonings: Use fresh herbs like basil, oregano, and thyme to enhance the flavor of the sauce. Adjust seasonings to taste with salt, pepper, and red pepper flakes.
Serve with Desired Accompaniments: Serve the eggplant in creamy tomato sauce over pasta, rice, or quinoa. It can also be paired with grilled vegetables, crusty bread, or a side salad.