Best 10 Eggplant With Tomato Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Eggplant with Tomato Sauce: A Culinary Symphony of Mediterranean Flavors**

Embark on a culinary journey to the sun-drenched shores of the Mediterranean with this delightful eggplant with tomato sauce recipe. Indulge in the symphony of flavors as tender eggplant slices, bathed in a vibrant tomato sauce, dance on your palate. This versatile dish, rooted in Italian and Greek cuisine, offers a medley of recipes to suit every taste and skill level. Explore classic preparations like Eggplant Parmesan, where layers of eggplant, cheese, and tomato sauce create a savory masterpiece. Discover lighter options like Baked Eggplant with Tomato Sauce, where roasted eggplant slices are topped with a tangy tomato sauce and fresh herbs. And for a quick and easy weeknight meal, try the One-Pot Eggplant with Tomato Sauce, a flavorful dish that comes together in a single pan. With its vibrant colors, delectable taste, and versatility, eggplant with tomato sauce is a culinary delight that will transport you to the heart of the Mediterranean.

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

EGGPLANT AND TOMATO SAUCE



Eggplant and Tomato Sauce image

This simple Eggplant and Tomato Sauce is delicious, made with diced eggplant stewed in tomatoes and garlic. I love it served over pasta but it's also great as a side dish on it's own.

Provided by Gina

Categories     Dinner

Time 25m

Number Of Ingredients 6

1 medium eggplant (cut in 1/2-inch cubes)
4 cloves garlic (smashed and chopped)
2 tbsp extra virgin olive oil
28 oz can plum tomatoes including juice (I like Tuttorosso)
salt and fresh ground pepper
chopped basil or parsley (for garnish)

Steps:

  • Heat oil over medium-high heat in a large deep skillet, when hot saute the garlic in olive oil.
  • Add eggplant and cook about 3 minutes, until it begins to soften.
  • Coarsely chop tomatoes and add them to the skillet along with the juices.
  • Season with salt and pepper and simmer, uncovered about 15-20 minutes.
  • Add fresh chopped herbs and serve over your favorite pasta.

Nutrition Facts : ServingSize 3 /4 cup, Calories 127 kcal, Carbohydrate 16 g, Protein 3 g, Fat 7 g, Fiber 5 g, Sugar 5 g

TOMATO EGGPLANT BAKE



Tomato Eggplant Bake image

Cheesy and delicious, this casserole features a crisp crumb topping. It's a good meatless entree for a summer-time meal.-Faye Wortman, Evansville, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 9

1 medium eggplant (1 pound), peeled and cut into 1/2-inch slices
Salt to taste
1 large tomato, sliced
1 medium onion, sliced
6 tablespoons butter, melted, divided
1/2 teaspoon dried basil
1/2 cup dry bread crumbs
4 slices mozzarella cheese, cut into thirds
2 tablespoons grated Parmesan cheese

Steps:

  • Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well. , Preheat oven to 450°. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes. , Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly.

Nutrition Facts : Calories 245 calories, Fat 18g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 318mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 4g fiber), Protein 8g protein.

EGGPLANT (AUBERGINE) SAUCE FOR PASTA



Eggplant (Aubergine) Sauce for Pasta image

A neighbor gave me a big bag of Eggplant, I have lots of tomatoes from our garden. We love Ratatouille, So I came up with this recipe for canning.

Provided by Barb G.

Categories     Sauces

Time 1h40m

Yield 7 pints

Number Of Ingredients 13

2 tablespoons olive oil
1 large onion, chopped
6 garlic cloves, chopped
1 large bell pepper, chopped
2 lbs eggplants, peeled & cubed
8 cups tomatoes, peeled & cubed
1 (6 ounce) can tomato paste
4 tablespoons fresh basil
2 teaspoons dry oregano
1/3 cup sugar
1/8 cup salt
1 teaspoon pepper
1 cup dry red wine

Steps:

  • In a very large kettle, heat olive oil over medium heat.
  • Add onion and garlic; cook until the onion is soft.
  • Add tomatoes, eggplant, bell pepper, tomato paste, basil, oregano, sugar, salt, pepper, and wine; stir.
  • Bring to boil; reduce heat, cover and simmer for 30 minutes, stirring occasionally.
  • Put into hot jars and seal.
  • Makes 7 pints or 4 quarts.
  • Process in hot water bath for 40 minutes.
  • This is very good served over pasta with Mozzarella cheese.

Nutrition Facts : Calories 207.3, Fat 4.8, SaturatedFat 0.7, Sodium 2231.1, Carbohydrate 35, Fiber 9, Sugar 22.7, Protein 4.9

EMILY'S SUPER EGGPLANT SAUCE



Emily's Super Eggplant Sauce image

This recipe makes a large amount of sweet, hearty tomato sauce, featuring eggplant, green pepper, onion, and garlic. Serve over egg noodles for a delicious dinner for six.

Provided by DIZTHEWONDERKID

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 6

Number Of Ingredients 10

½ cup olive oil
1 large eggplant, cut into 1/2 inch cubes
1 large green bell pepper, chopped
1 large onion, chopped
2 cloves garlic, minced
1 (28 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 tablespoon sugar
1 cup water
1 (16 ounce) package uncooked egg noodles

Steps:

  • Heat olive oil in a large skillet over medium heat. Cook eggplant, bell pepper, onion, and garlic until soft and tender, stirring often.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes, or until al dente; drain, and set aside.
  • When done, transfer vegetables to a large stock pot. Stir in the diced tomatoes, tomato paste, sugar, and water. Simmer for 15 to 20 minutes, stirring occasionally. Serve hot over egg noodles.

Nutrition Facts : Calories 512.5 calories, Carbohydrate 67.4 g, Cholesterol 54.1 mg, Fat 22.2 g, Fiber 7.1 g, Protein 12.1 g, SaturatedFat 3.3 g, Sodium 442.3 mg, Sugar 14.4 g

EGGPLANT AND TOMATO CASSEROLE



Eggplant and Tomato Casserole image

This is a delicious, easy-to-make, vegetarian casserole! Eggplant, tomato and onion are layered and seasoned with a splash of balsamic vinegar before being topped off with bread crumbs. There are a million variations and additions that you can make to this recipe! Be creative!

Provided by LPATTERSON1978

Categories     Side Dish     Casseroles

Time 50m

Yield 4

Number Of Ingredients 9

1 medium eggplant, sliced into 1/4 inch rounds
salt to taste
3 tablespoons olive oil
1 small onion, halved and sliced
4 medium tomatoes, sliced
¼ cup balsamic vinegar
2 tablespoons olive oil
1 cup dry bread crumbs for topping
salt and pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Season the eggplant slices with salt, and let stand for about 10 minutes. Drain off liquid.
  • Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Quickly brown the eggplant slices on each side.
  • Place a layer of the eggplant slices in an 8 inch square baking dish or casserole dish. Place some tomato slices over the eggplant, and then a few slices of onion. Repeat layers until you run out of eggplant. Pour balsamic vinegar over everything. In a small bowl, stir together the bread crumbs and remaining olive oil. Season with salt and pepper. Spread in a layer over the vegetables.
  • Bake for 25 to 30 minutes in the preheated oven, until the top is golden brown and the eggplant is tender.

Nutrition Facts : Calories 328.6 calories, Carbohydrate 36.1 g, Fat 18.8 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 2.7 g, Sodium 212.6 mg, Sugar 12.3 g

BROILED EGGPLANT WITH TOMATO SAUCE



Broiled Eggplant With Tomato Sauce image

Make and share this Broiled Eggplant With Tomato Sauce recipe from Food.com.

Provided by morgainegeiser

Categories     Vegetable

Time 11m

Yield 2 serving(s)

Number Of Ingredients 6

1 small eggplant (about 1 pound)
1 tablespoon butter or 1 tablespoon margarine
1 (8 ounce) can tomato sauce
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon salt

Steps:

  • Pare and cut eggplant into 1/2 inch slices.
  • Set oven control at broil and/or 550 degrees.
  • Place eggplant slices on rack in broiler pan. Brush butter on slices; season with salt and pepper.
  • Broil with tops about 3 inches from heat until eggplant is hot and tender. about 6 minutes.
  • In a small saucepan, heat tomato sauce and garlic powder, stirring occasionally. Serve on eggplant slices.

Nutrition Facts : Calories 156.2, Fat 6.6, SaturatedFat 3.8, Cholesterol 15.3, Sodium 936.2, Carbohydrate 24.7, Fiber 11.2, Sugar 11.5, Protein 4.5

BAKED EGGPLANT WITH TOMATO SAUCE AND THREE CHEESES



Baked Eggplant With Tomato Sauce and Three Cheeses image

This Italian-inspired baked eggplant gets a rich treatment with homemade tomato sauce and a gooey layer ricotta, parmesan and shredded mozzarella.

Provided by Annacia

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15

2 lbs eggplants (3 medium)
Pam cooking spray, olive oil flavored
3 bell peppers (red or yellow stemmed andseeded and halved)
1/3 cup olive oil
1 cup chopped onion
4 garlic cloves, finely chopped
2 tablespoons flour
2 cups milk
1 pinch cayenne pepper
1 (28 ounce) can tomatoes (crushed or pureed)
1/2 cup basil leaves, chopped
1 cup skim milk ricotta cheese
1/4 cup parmesan cheese
1 egg yolk
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven at 425°F.
  • Cut off both ends of the eggplants and cut into 24 slices, about 1-inch thick each.
  • Coat 2 sheet pans lightly with spray olive oil and place the eggplant slices on the oiled sheet pans along with the bell pepper halves and spray the vegetables with olive oil.
  • Bake in the oven for 25 minutes, turning halfway through the baking.
  • Dice the bell peppers and set aside.
  • In a medium saucepan, over moderate heat, in 2 tablespoons of the oil cook half the onion until softened.
  • Add half the garlic and flour and cook for another minute, stirring constantly.
  • Add the milk in 3 additions stirring the sauce until smooth with the each addition.
  • Add the cayenne, season with salt and pepper, and cook for another 10 minutes, stirring occasionally and set aside to cool.
  • Meanwhile, in another saucepan, over medium heat, cook the remaining onion in 2 tablespoons of the remaining olive oil until softened.
  • Add the diced bell pepper and cook for another minute, stirring frequently. Add the remaining garlic, the crushed tomatoes and simmer for 10 minutes.
  • Stir in the basil and simmer another 2 minutes, (you will have about 3 1/2 cups tomato sauce), set aside.
  • Mix the ricotta cheese with 3 tablespoons of the cooled white sauce along with the parmesan, egg yolk, the remaining cayenne and salt and pepper to taste.
  • TO ASSEMBLE:
  • Coat the interior of a 2-quart baking dish with half the remaining olive oil. Spread tomato sauce over the bottom of the baking dish. Place half of the eggplant slices in a single layer over the tomato sauce.
  • Season lightly with salt and pepper to taste. Place 5 tablespoons of the ricotta mixture on each eggplant slice, and spoon white sauce over ricotta mixture.
  • Top with remaining eggplant slices. Season with more salt and pepper and drizzle with remaining olive oil. Spoon remaining tomato sauce over each eggplant slice, and top each one with mozzarella.
  • Bake at 375F for 30 minutes.

EGGPLANT INVOLTINI WITH FRESH TOMATO SAUCE



Eggplant Involtini with Fresh Tomato Sauce image

Grilling eggplant is a lighter alternative to frying, and when you pile up cooked slices as they come off the fire, they continue to soften from the steam. Afterwards, the tender slices are stuffed and rolled with a mixture of three different cheeses, currants, pine nuts, and breadcrumbs, and baked in a fresh tomato sauce. The result is a vegetarian one-pan dinner and a culinary melting pot, reflecting influences from numerous invasions of Sicily over the centuries.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h40m

Number Of Ingredients 20

2 large eggplants (about 2 pounds total)
Kosher salt and freshly ground pepper
1/4 cup dried currants
Boiling water, for soaking
6 ounces fresh mozzarella
1/2 cup full-fat ricotta
2 ounces feta, crumbled
1/4 cup pine nuts, toasted and roughly chopped
Pinch of ground cinnamon
1 tablespoon fresh oregano or marjoram, finely chopped
1/2 cup packed fresh parsley leaves, finely chopped
1/2 cup fresh breadcrumbs
1 large egg, whisked
1/4 cup extra-virgin olive oil, plus more for drizzling
Vegetable oil, for brushing
Fresh basil leaves and crusty bread, for serving (optional)
3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
2 pounds tomatoes, coarsely chopped
Kosher salt (we use Diamond Crystal) and freshly ground pepper

Steps:

  • Fresh Tomato Sauce: Heat oil in a medium straight-sided skillet over medium. Add garlic; cook until fragrant, about 30 seconds. Stir in tomatoes, 2 teaspoons salt, and 1/2 teaspoon pepper. Cook, stirring occasionally and breaking up tomato pieces with a wooden spoon, until tomatoes are soft, about 10 minutes. Remove from heat; let stand 10 minutes. Pass through the medium disk of a food mill. Sauce can be allowed to cool completely, then refrigerated in an airtight container up to 5 days. (Makes about 2 1/2 cups.)
  • Involtini: Trim and cut eggplants length-wise into 1/4-to-1/2-inch-thick slices. Place on a rimmed baking sheet fitted with a wire rack; season both sides with salt. Let stand 30 minutes.
  • Meanwhile, preheat oven to 375°F. Place currants in a small heatproof bowl and cover with boiling water. Let stand 10 minutes, then drain. Finely chop half of mozzarella and place in a bowl with currants, ricotta, feta, pine nuts, cinnamon, oregano, parsley, breadcrumbs, and egg. Season with salt and pepper; stir to combine.
  • Heat a grill or grill pan to medium-high. Pat eggplant slices dry with paper towels and brush both sides of each evenly with olive oil. Brush grates with vegetable oil and grill eggplant slices, turning occasionally, until charred in places and tender, about 3 minutes a side.
  • Transfer to a plate, piling slices on top of one another so that they continue to steam and soften. Let cool 15 minutes. Place 1 to 2 tablespoons filling at one short end of an eggplant slice. Roll up tightly to secure in a cigar shape. Repeat with remaining filling and eggplant slices.
  • Spread tomato sauce evenly in the bottom of a 9-by-12-inch gratin dish or 9-inch square baking dish. Arrange eggplant rolls snugly in an even layer, seam-sides down. Thinly slice remaining mozzarella and arrange over top.
  • Drizzle with olive oil and sprinkle with pepper. Bake until cheese has melted and eggplant is bubbly, about 30 minutes. Let cool slightly, then garnish with basil and serve with bread.

SPAGHETTI WITH EGGPLANT AND TOMATO SAUCE



Spaghetti with Eggplant and Tomato Sauce image

Categories     Onion     Pasta     Tomato     Quick & Easy     Eggplant     Gourmet

Yield Serves 4 to 6

Number Of Ingredients 6

1 onion, chopped
2 garlic cloves, minced
6 tablespoons olive oil
3 pounds canned plum tomatoes including the juice
2 pounds eggplant
1 pound spaghetti

Steps:

  • In a large heavy saucepan cook the onion and the garlic in 2 tablespoons of the oil over the moderately low heat, stirring occasionally, until the onion is softened, add the tomatoes with the juice, and simmer the sauce, uncovered, breaking up the tomatoes and stirring occasionally, for 15 minutes, or until it is thickened.
  • While the sauce is simmering, cut the eggplant into 1/2-inch dice, divide it between 2-jelly-roll pans, and drizzle it with the remaining 4 tablespoons oil. Bake the eggplant on the upper and lower racks of a preheated 400°.F. oven for 10 minutes, stir it and switch the pan positions in the oven. Bake the eggplant for 10 minutes more, or until it is very tender and golden, and stir it into the sauce with salt and pepper to taste.
  • In a kettle of boiling salted water boil the spaghetti until it is al dente and drain it well. Divide the spaghetti among dinner plates and spoon the sauce in the center of each serving.

EGGPLANT WITH CHUNKY TOMATO SAUCE



Eggplant with Chunky Tomato Sauce image

Simmering the eggplant in water removes the bitterness, gives it a creamy texture, and allows it to be cooked with no added fat.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 7

6 plum tomatoes
1 to 2 cloves garlic, thinly sliced
1 tablespoon olive oil
1 tablespoon fresh thyme leaves, plus sprigs for garnish, or 1 teaspoon dried
Salt and freshly ground black pepper
4 baby eggplants, (about 3 to 4 ounces each)
1 cup ricotta cheese

Steps:

  • Cut tomatoes into large chunks. In a large skillet over medium heat, saute garlic in olive oil until golden brown. Add tomatoes, thyme leaves, and salt and pepper to taste. Cook for 7 minutes, or until sauce is thick. Keep warm.
  • While sauce is cooking, prick eggplants in several places with a fork. Bring a saucepan of salted water to a boil, and add eggplants. Cover and simmer 10 minutes, or until eggplants are tender.
  • Drain eggplants, and place one on each of 4 plates. Slit open eggplants, and spoon some tomato sauce inside each one. Garnish each plate with a spoonful of ricotta and a sprig of thyme.

Tips:

  • To ensure the smoothest tomato sauce, use a blender or food processor to puree the tomatoes. This will remove any seeds or skins that could give the sauce a grainy texture.
  • If you don't have any fresh basil on hand, you can use 1 teaspoon of dried basil instead. However, fresh basil will give the sauce a much more vibrant flavor.
  • If you want to add a little bit of heat to the sauce, you can add a pinch of red pepper flakes or a chopped chili pepper.
  • Serve the eggplant with tomato sauce over pasta, rice, or zucchini noodles. You can also serve it as a side dish with grilled chicken or fish.

Conclusion:

This eggplant with tomato sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The eggplant is tender and flavorful, and the tomato sauce is rich and tangy. Serve it over pasta, rice, or zucchini noodles, or as a side dish with grilled chicken or fish.

Related Topics