RECIPE

Roasted Eggplant in Tomato Sauce with Fresh Mozzarella

Name: Roasted Eggplant in Tomato Sauce with Fresh Mozzarella
Cook time: 2 h
Yield: 4-6

Recipe Created For

4.9 L Roaster, Mortar & Pestle for pesto

Main Course

Vegetables

Cook Time

Under 2 hours

Serving Size

4-6

Cook Mode

INGREDIENTS

2 large eggplants, cut in half lengthwise (if large, may only need 3 eggplant halves)
2 cans (796 ml each) San Marzano tomatoes, crushed
2 tbsp (30 ml) brown sugar
2 tbsp (30 ml) balsamic vinegar
2 tbsp (30 ml) finely chopped basil
1 tbsp (15 ml) finely chopped oregano
¼ tsp to ½ tsp (1 to 2.5 ml) red pepper flakes
24 cherry tomatoes on the vine, cut into bunches of 6 tomatoes each

Topping

2 tbsp (30 ml) butter
2 cups (500 ml) country bread, diced
2 garlic cloves, chopped
1 tbsp (15 ml) finely chopped basil, plus more for garnish
1 tbsp (15 ml) finely chopped oregano, plus more for garnish
9 oz (250 g) fresh mozzarella, torn into pieces
¼ cup (60 ml) Parmesan cheese, freshly grated

Looking for a delicious eggplant recipe? Look no further than our Roasted Eggplant in Tomato Sauce with Fresh Mozzarella. Combining roasted eggplants in perfectly simmered tomato sauce and mozzarella, this recipe has all the makings to become a staple in your household for years to come.

Our Rectangular Roaster simplifies this recipe, exposing the eggplant to a consistent heat source until they are roasted to perfection. Featuring a low-profile design, this piece of cookware has been carefully crafted for oven-roasting, delivering superior heat retention and even heat distribution. The topping, including a combination of garlic, basil, oregano, mozzarella, and parmesan, is a thoughtful final touch.

Whether you are expecting guests over for dinner, or simply want a creative eggplant recipe, this dish has you covered. Our Roasted Eggplant recipe takes just under two hours to prepare, offering between four and six people at a time. Be sure to grab all the ingredients you need and the steps to follow before tackling this recipe!

INGREDIENTS

2 large eggplants, cut in half lengthwise (if large, may only need 3 eggplant halves)
2 cans (796 ml each) San Marzano tomatoes, crushed
2 tbsp (30 ml) brown sugar
2 tbsp (30 ml) balsamic vinegar
2 tbsp (30 ml) finely chopped basil
1 tbsp (15 ml) finely chopped oregano
¼ tsp to ½ tsp (1 to 2.5 ml) red pepper flakes
24 cherry tomatoes on the vine, cut into bunches of 6 tomatoes each

Topping

2 tbsp (30 ml) butter
2 cups (500 ml) country bread, diced
2 garlic cloves, chopped
1 tbsp (15 ml) finely chopped basil, plus more for garnish
1 tbsp (15 ml) finely chopped oregano, plus more for garnish
9 oz (250 g) fresh mozzarella, torn into pieces
¼ cup (60 ml) Parmesan cheese, freshly grated

EQUIPMENT

INSTRUCTIONS

Preheat the oven to 425°F (220°C).

Score the flesh sides of the eggplant in a crisscross pattern. Sprinkle generously with salt and let sit for 10 minutes. Pat dry with paper towel. Drizzle generously with olive oil and season with pepper.

In a Roaster, combine the canned tomatoes with the brown sugar, vinegar, herbs and red pepper flakes. Season with salt and pepper.

Arrange the eggplants flesh side up in an even layer over the tomato sauce. Bake in the oven for 20 minutes. Remove from the oven and place bunches of cherry tomatoes around the eggplant. Drizzle with olive oil.

Return the Roaster to the oven and bake for another 15 minutes or until the eggplant is very tender when pierced all the way through with a knife and the cherry tomatoes are starting to burst.

Topping

Meanwhile, in a large skillet over medium heat, melt the butter. Add the diced bread and toast until nicely golden on all sides, about 5 minutes. In the last minute of cooking, add the garlic. Season with salt and pepper. Off the heat, add the fresh herbs and mix well.

Cover the eggplant with the bread topping and both kinds of cheese. Return the Roaster to the oven. Finish under the broiler until the cheese is melted and golden.

Serve drizzled with a pesto of your choice and sprinkled with more fresh herbs.