Roasted Eggplant with Mozzarella

Inspired by Ina Garten


  • 1 recipe for 3 Ingredient Simple Delicious Tomato Sauce
  • 2 medium/large eggplant (see below how to pick a good eggplant)
  • 1/3 cup olive oil
  • 1 pound part skim mozzarella, cut into 1/4 inch slices
  • 1/2 cup grated parmesan cheese
  • 1 pound spaghetti


Step 1: Make the Sauce.

Step 2: Broil the eggplant:

  • Wash and dry the eggplant. With a vegetable peeler, peel some of the skin off the eggplant. It will look like stripes when you are done (leaving all the skin can make it bitter or tough).
  • Slice the eggplant into 1/2-inch disks and lay them on a sheet pan.
  • With a pastry brush, coat each slice with olive oil and sprinkle with kosher salt. Flip them over and repeat.
  • Place the sheet pan about 7 inches under the broiler (I use low-heat broil setting) and cook until the eggplant is extremely browned, verging on burnt). Check on them every 2-4 minutes while they broil, as some pieces will need to be flipped and removed before others.
  • Set the oven to 400-F.
  • In a 10x14x2-inch baking dish, spread a third of the tomato sauce.
  • Arrange the eggplant on top.
  • Place a slice of cheese on top of each piece of eggplant.
  • Pour the rest of the tomato sauce over the eggplant and sprinkle the top with parmesan cheese.
  • Bake for about 35 minutes or until bubbling.
  • While the eggplant is baking, cook the pasta. Drain and toss with olive oil, salt, and pepper.

How to pick a good eggplant:

When picking out an eggplant choose a “male” which tends to have less seeds. To tell, look on the bottom – if there is a circle it is “male” (left side of photo) and if there is a line it is “female”.