Baked eggplant with basil marinara is one of our many healthy eggplant recipes.
Here in the Midwest, August is more than the height of summer — it’s harvest season. Gardens are overflowing, farmers’ markets are at their peak, and roadside stands feature produce fresh from the fields. I love cooking year-round, but late summer’s abundance makes it one of my favorite times to use the oven and celebrate seasonal ingredients.
A while back I mentioned discovering Oakridge Farms, a produce farm just two miles from our home in Neenah, Wisconsin. While I picked up tomatoes for another post, I was drawn to bins of other freshly harvested vegetables: cucumbers, melons, beets, onions, garlic — and eggplant.
The eggplants stood out for two reasons. These farm varieties are slimmer and often longer than the typical supermarket globe eggplant; they look more like a zucchini. Also, my colleague Paula had recently raved about a simple eggplant dish she made for her husband. When Paula talks food, I pay attention — she’s an excellent cook. I’d learned that firsthand back in March when she and her family invited me to join them while they prepared authentic homemade Polish sausage, a memory that became a post here on Platter Talk.
Inspired by Paula’s suggestion and the excellent produce from Oakridge Farms, I decided to try something new.
I’ve made traditional eggplant Parmesan before — it’s a special, occasional dish. This version is similar in spirit but different in execution. Rather than layering and baking the whole dish together, the eggplant slices are breaded and baked separately until nearly crisp, then topped with a fresh basil marinara, much like serving a sauce with pasta.
If you prefer convenience, a good store-bought marinara will work. I usually make my own because fresh tomatoes are plentiful in season and homemade sauce lets me control flavor and avoid preservatives. It’s straightforward to prepare and highlights the freshness of summer tomatoes.
I put this meal together and was pleasantly surprised by the result. The eggplant baked to a near-crisp exterior while retaining a fresh, satisfying interior. The marinara varies slightly each time I make it, but with ripe, meaty Roma tomatoes from the farm, it was especially rich and flavorful. Scott — who’s a discerning eater — admitted he hadn’t expected much but called this one of the best dishes I’ve made for him. It’s simple, fresh, healthy, and well worth trying.
Baked Eggplant with Basil Marinara
Ingredients
for the marinara
- 2-3 lbs Roma tomatoes
- 1/3 cup shredded carrot
- 1/2 white onion, diced
- 1/2 bell pepper, green or red, diced
- 1/3 cup dry red wine
- 1/3 cup fresh basil, coarsely chopped
- 1 tablespoon fresh oregano leaves, finely chopped
- 3 garlic cloves, thinly sliced or coarsely chopped
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- fresh ground peppercorn to taste
- 2 tablespoons olive oil
for the eggplant
- 2 medium eggplants
- 2 cups Italian flavored bread crumbs
- 2 eggs, lightly beaten (optional – can use just egg whites)
- 1 tablespoon kosher salt
- 1 tablespoon olive oil
Instructions
for the marinara
- Fill a large saucepan with water, leaving room for the tomatoes, and bring to a boil.
- Wash tomatoes and score a small “X” on the skin of each with a paring knife.
- Place tomatoes in boiling water for 3–4 minutes, until skins begin to split or pull back, then remove.
- Transfer tomatoes to a colander and rinse with cold water; the skins will peel off easily.
- Place peeled tomatoes in a large saucepan over medium heat. Stir in wine, sugar, and salt, then cover.
- In a skillet, heat olive oil over medium heat. Add onions and peppers and sauté until translucent.
- Add the sautéed vegetables, garlic, basil, and oregano to the tomatoes. Simmer covered over medium, then reduce to low and cook, stirring occasionally, until ready to serve or store.
for the eggplant
- Preheat oven to 400°F (200°C).
- Wash eggplants and slice into 1/4-inch rounds.
- Place slices in a colander and sprinkle with salt. Allow to drain for 15 minutes to remove excess moisture.
- Brush a baking sheet with olive oil to coat the surface. Pat eggplant slices dry if needed.
- Dredge slices in beaten egg or egg white, then coat with breadcrumbs and arrange on the baking sheet.
- Bake 15 minutes, flip each slice, then bake an additional 15 minutes or until golden and crisp to your liking.
- Serve immediately, spooning marinara over the baked eggplant and garnishing with fresh basil.
Notes
Marinara freezes well. Properly sealed, it preserves the taste of summer tomatoes for winter meals.
If fresh herbs aren’t available, dried Italian seasoning or pantry herbs work fine — adjust seasonings to taste.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.