Eggplant and Marinara Recipe for Easy Delicious Meals

Eggplant and marinara sauce come together in a beautifully simple yet flavorful dish that’s perfect for weeknights or special dinners. This recipe showcases tender, roasted eggplant slices smothered in a rich, homemade marinara sauce, creating a delightful balance of textures and tastes.

Whether you’re a seasoned cook or just starting out, this dish is easy to prepare, satisfying, and packed with wholesome ingredients. It’s a fantastic way to enjoy eggplant’s unique flavor while soaking up the vibrant tomato goodness of marinara.

Plus, it’s naturally vegetarian and can be adapted for vegan or gluten-free diets.

With this recipe, you’ll learn how to roast eggplant to perfection and make a marinara sauce that bursts with fresh herbs and garlic. Serve it as a main course or as a side dish alongside your favorite pasta, rice, or bread.

Ready to dive into this comforting classic? Let’s get cooking!

Why You’ll Love This Recipe

This eggplant and marinara recipe is a celebration of fresh, wholesome ingredients coming together in a straightforward way. Here’s why it’s a keeper:

• Simple and quick: Minimal prep with maximum flavor.
• Healthy and nutritious: Eggplant is low in calories and rich in fiber and antioxidants.
• Versatile: Great as a main dish, side, or even layered into a casserole like eggplant parmesan.
• Customizable: Easily vegan, gluten-free, or enhanced with your favorite spices and toppings.
• Comfort food: The warm, herbaceous marinara sauce pairs beautifully with the creamy eggplant texture.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 3 tablespoons olive oil, divided
• Salt, to taste
• Black pepper, freshly ground, to taste
• 4 cloves garlic, minced
• 1 small onion, finely chopped
• 28 ounces canned crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional, for a little heat)
• 1 tablespoon tomato paste
• Fresh basil leaves, for garnish (optional)
• Grated Parmesan or vegan cheese, for serving (optional)

Equipment

• Baking sheet
• Mixing bowls
• Large skillet or saucepan
• Wooden spoon or spatula
• Sharp knife
• Cutting board
• Colander or strainer (optional, for draining eggplant)

Instructions

1. Prepare the eggplant: Slice the eggplants into 1/2-inch thick rounds. Sprinkle both sides generously with salt and place them in a colander for about 30 minutes to draw out excess moisture and bitterness. After 30 minutes, rinse the slices under cold water and pat dry thoroughly with paper towels.
2. Roast the eggplant: Preheat your oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet and brush both sides lightly with olive oil. Season with pepper. Roast for 20-25 minutes, flipping halfway through, until the eggplant is golden and tender.
3. Make the marinara sauce: While the eggplant roasts, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
4. Add the tomatoes and seasonings: Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, and red pepper flakes if using. Bring the mixture to a simmer, then reduce heat to low and let it cook gently for 15-20 minutes, stirring occasionally. Season with salt and pepper to taste.
5. Combine and serve: Once the eggplant is roasted and the sauce is ready, you can serve the eggplant slices topped generously with warm marinara sauce. Garnish with fresh basil and a sprinkle of Parmesan or vegan cheese if desired.
6. Optional layering: For a heartier dish, layer eggplant slices and marinara in a baking dish, top with cheese, and bake at 375°F (190°C) for 20 minutes until bubbly and golden.

Tips & Variations

“Salting the eggplant is a game-changer—it helps reduce bitterness and makes the texture creamier once cooked.”

• Skip the salting: If you’re short on time, you can roast eggplant without salting, but the texture might be slightly more spongy.
• Make it vegan: Use nutritional yeast or vegan cheese instead of Parmesan.
• Spice it up: Add a pinch of smoked paprika or a splash of balsamic vinegar to the marinara for extra depth.
• Use fresh herbs: Swap dried for fresh oregano and basil if you have them on hand—add fresh herbs at the end of cooking for the best flavor.
• Turn it into a casserole: Layer with cooked pasta or grains and bake for a comforting one-dish meal.

Nutrition Facts

Serving Suggestions

This eggplant and marinara dish is wonderfully versatile. Consider these serving ideas:

• Serve over brown rice or quinoa for a wholesome meal.
• Pair with a crisp salad or steamed green vegetables for added nutrition.
• Spread it on toasted bread or garlic bread for a delicious bruschetta-style appetizer.
• Use it as a filling for wraps or sandwiches — check out our Veg Grilled Sandwich Recipes That Are Quick and Delicious for inspiration.
• Layer into a baked casserole with pasta and cheese for a rich eggplant parmesan twist.

Conclusion

Eggplant and marinara is a timeless combination that brings comfort and bold flavors to your table with minimal effort. This recipe highlights the best of both ingredients, creating a dish that’s healthy, easy to make, and endlessly adaptable.

Whether you’re cooking for a family dinner or meal prepping for the week, it’s a fantastic option to keep in your culinary repertoire. The roasted eggplant’s creamy texture paired with the vibrant, aromatic marinara sauce is sure to delight your taste buds.

Don’t hesitate to experiment with herbs, spices, and serving styles to make this recipe your own. For more delicious vegetarian and vegan recipes, be sure to explore our collection, including Backpacking Dehydrated Vegan Meal Recipes for Easy Camping and Chinese Vegetarian Nasi Lemak Recipe Made Easy and Delicious.

Happy cooking!

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