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Roasted eggplant with sauce, mint, and ricotta salata featured image.
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5 from 3 votes

Roasted Eggplant with Tomato Sauce

Roasted eggplant with garlicky tomato sauce, mint, basil, and Ricotta Salata cheese.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: Italian
Servings: 4
Author: James Delmage and Tara

Ingredients

For the eggplant

  • 2 large eggplant cut into 3/8" discs
  • 1/4 cup olive oil
  • 2 ounces Ricotta Salata grated
  • 1/4 cup mint chopped
  • 1/4 cup basil chopped
  • 3 tablespoons extra virgin olive oil for finishing
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

For the sauce

  • 1 28 ounce can of plum tomatoes hand crushed or blender pulsed
  • 4 cloves garlic sliced
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon dried oregano preferably Sicilian
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes optional

Instructions

  • Preheat oven to 400f and set rack to the middle level. Spread eggplant onto 2 baking sheets (don't overcrowd eggplant) and brush on a bit of olive oil on each side. Sprinkle the eggplant evenly with 1 teaspoon of kosher salt and a 1/2 teaspoon of black pepper.
  • Roast the eggplant, flipping the pieces at halfway point, for 25-30 minutes or until soft and cooked through.
  • While eggplant is roasting prepare the sauce. In a large saucepan over medium-low heat saute the sliced garlic in a 1/4 cup of extra virgin olive oil until golden (about 2-3 minutes). Once the garlic turns golden add in the red pepper flakes and cook for 30 seconds more.
  • Next, add in the plum tomatoes and bring sauce to a low simmer, stirring occasionally. Add in the dried oregano and stir together. Taste test the sauce and if required add in a 1/2 teaspoon or so of kosher salt. Once satisfied with the taste of the sauce, remove from the heat and set aside.
  • Spoon a bit of the sauce onto a large platter. Lay all of the eggplant discs on the plate then spoon more sauce on top of the eggplant. Sprinkle the mint and basil on top and drizzle a bit of high-quality extra virgin olive oil. Before serving, grate the Ricotta Salata all over the eggplant. The eggplant can be served right away or at room temperature. Enjoy!

Notes

  • The roasted eggplant can be grilled instead of baked.  Grilling for 5-6 minutes per side over a medium-heat grill will work well.
  • Pecorino Romano can be substituted for the Ricotta Salata, which might prove difficult to find.
  • The eggplant can be served, and is delicious, at room temperature.

Nutrition

Calories: 364kcal | Carbohydrates: 24.6g | Protein: 7.1g | Fat: 30g | Saturated Fat: 5.9g | Cholesterol: 15mg | Sodium: 1100mg | Potassium: 929mg | Fiber: 10.3g | Sugar: 14.8g | Calcium: 87mg | Iron: 2mg