Oven Roasted Eggplant with Balsamic Tomatoes

There’s just nothing more beautiful or delicious than eggplant and tomatoes picked fresh from your garden or selected at your local farmer’s market. But, if you’re anything like me, you grow (or purchase) too many and then you’re scrambling for something to make with them.

This is one of my favorite ways to enjoy eggplant and tomatoes; it’s a rustic dish made up of oven-roasted eggplant and then topped with diced tomatoes mixed with garlic, onion, olive oil, and balsamic vinegar. Finished off with some freshly grated parmesan and fresh basil, trust me when I tell you, this dish is addictive.

Oven Roasted Eggplant with Balsamic Tomatoes, Parmesan, and Basil

• 3 small eggplants, cut into 1/2 inch slices (about 12 slices)
• Olive oil
• Kosher salt
• Black Pepper
• 3 cloves garlic, minced
• 1/2 small white onion, minced
• 8 roma tomatoes, seeds removed, diced
• 1/4 cup extra virgin olive oil
• 1/4 cup balsamic vinegar (this reduces as it cooks but use 1/8 cup if preferred)
• 10-12 fresh basil leaves, cut into ribbons

Directions

• Preheat oven to 350°

Eggplant

• Place slices of eggplant in a single layer on a large baking sheet and brush liberally with olive oil
• Turn slices over and brush the other sides
• Sprinkle the tops of slices with 1/2 teaspoon each kosher salt and black pepper
• Roast eggplant for 30 minutes
• While eggplant is roasting, prepare tomatoes
• After 30 minutes, flip eggplant slices, increase oven temperature to 400°, and roast for 10 minutes, flip, and roast for 10 minutes more

Balsamic Tomatoes

• Place diced tomatoes, minced garlic, onion, olive oil, balsamic vinegar, and 1/2 teaspoon each kosher salt and black pepper into a large bowl and stir well
• Set aside until eggplant is ready

Prepare the casserole

• When eggplant is done roasting, remove from oven (don’t shut it off) and transfer slices of eggplant to a casserole dish, placing them in a single layer, overlapping the edges slightly
• Spoon tomato mixture evenly over eggplant, return dish to oven and roast for 20 minutes
• Sprinkle with parmesan and cook for 5 minutes more
• Remove from oven and let cool 10 minutes
• Sprinkle with sliced fresh basil and serve

This is a true comfort food dish; I could easily devour the entire pan if you let me. 🙂

This is an easy oven-roasted eggplant recipe if you just want to stop there; I love roasted eggplant just as it is and cook it like this often. The balsamic tomatoes and parmesan take this up a notch, with the basil adding a fresh finish to the entire dish.

What to make with eggplant and tomatoes? I’ve got you covered here with a simple, easy recipe made with pantry ingredients. If you want to add a little heat, don’t be afraid to add some crushed red pepper flakes to the balsamic tomato mixture.

Mangia and enjoy!