The eggplants in tomato sauce baked in the oven are a delicious recipe similar to the eggplant parmigiana in terms of ingredients, which are more or less the same, but not in presentation. These eggplants are alternated with mozzarella and then generously covered with a simple tomato sauce, and I can guarantee it’s a lick-your-plate-clean recipe, even those who don’t usually like eggplants will enjoy them because, as we know, everyone loves tomato sauce, and everything tastes better fried.
Let’s move on right after the photo to find out how to prepare these eggplants in tomato sauce!!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 3 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for Eggplants in Tomato Sauce
- 2 round eggplants
- 9 oz mozzarella
- 3 pinches salt
- 2 pinches pepper
- as needed vegetable oil (to fry the eggplants)
- 1 1/4 cups tomato sauce
- Half onion
- Half carrot
- 1 stalk celery
- 2 pinches salt
- 2 pinches pepper
- 3 tbsp extra virgin olive oil
- 2 tsp oregano
How to Prepare Eggplants in Tomato Sauce
Prepare the eggplants starting with the tomato sauce, which you can also make a day ahead.
If it’s tomato season, you can make the tomato sauce following my recipe HERE
Then prepare a sofrito with very finely chopped onion, carrots, and celery, and sauté them in a pan with the olive oil until the onion becomes translucent, then add the tomato sauce.
Lower the heat and cook the tomato sauce until it thickens. You can add a little broth or water if you like.
Season at the end with salt, freshly ground pepper, and dried oregano.
Trim the eggplants, then slice them lengthwise into about 1/8 inch thick slices. Sprinkle them with coarse salt and let them sweat out their bitterness, then rinse and dry them.
Fry the eggplant slices until golden in plenty of vegetable oil, then drain them on paper towels.
Meanwhile, preheat the oven to 390°F and slice the mozzarella thinly.
Coat the bottom of a baking dish with a little tomato sauce, then arrange the fried eggplant slices side by side, inserting mozzarella in between and a few spoonfuls of sauce.
Fill the sides of the baking dish with more sauce, drizzle with a little olive oil, and bake the eggplants.
Bake for 20 minutes or until the mozzarella is melted and the sauce has thickened and..
ENJOY YOUR MEAL
How to Store the Eggplants in Tomato Sauce
The eggplants can be stored in the refrigerator for 2 days in an airtight container.
Other Recipes
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