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Saucy Roasted Eggplant with Fresh Mozzarella

Lynn Dugan- MyPlate2Yours


This deliciously easy recipe is vegetarian and incredibly satisfying! Grab a healthy eggplant, set your oven to 400 degrees, and dinner will be ready in 30 minutes. It is soooo easy that you'll fool your dinner partners because of the absolutely stunning results.


As pictured, I typically serve the finished recipe on a bed of pasta. Another way to serve this is to chop the roasted eggplant that was finished with the sauce and cheese and incorporate it into cooked pasta for an eggplant pasta bowl. Either way, the flavor is a winner. ENJOY!


Saucy Roasted Eggplant with Fresh Mozzarella (serves 2 or more)


1 large eggplant

Fresh mozzarella, ½ pound

1 jar pasta sauce

Olive oil

Salt and pepper

Fresh basil for garnish, if desired

Pasta, 1/2 pound


  1. Preheat oven to 400. Prepare baking sheet with parchment paper.

  2. Slice eggplant lengthwise and drizzle both sides with olive oil.

  3. Place cut side down on prepared baking sheet. Bake 30 minutes.

  4. Meanwhile cook pasta.

  5. After 30 minutes, turn slices over, slice through flesh in crisscross pattern. The eggplant should be soft enough to cut with a butter knife, if not, return to oven for 5 minutes.

  6. When ready, place 2 slices mozzarella into slits on each side. Cover with sauce and heat 5 minutes more.

  7. Serve over pasta, garnish with ribbons of fresh basil. ENJOY!


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