Baked Eggplant with Tomatoes and Basil

This wholesome Mediterranean main course features tender baked eggplant layered with a rich, flavorful tomato sauce infused with fresh basil and oregano. Entirely plant-based and vegan, it's a heart-healthy and satisfying dish packed with vibrant vegetables and aromatic herbs, perfect for a nutritious meal.

60 min4 servingsmediterraneanmain course

ketogenic

vegetarian

lacto-vegetarian

ovo-vegetarian

vegan

pescetarian

mediterranean

Ingredients

1 count large eggplant, sliced into 1/2-inch rounds
2 cup Roma tomatoes, chopped
0.25 cup fresh basil, chopped
3 tbsp extra virgin olive oil
0.5 count yellow onion, finely chopped
1 tsp granulated garlic
1 tsp sea salt
0.5 tsp black pepper
1 tsp oregano
1 tbsp balsamic vinegar
1 can (14.5 oz) fire roasted tomatoes, undrained
2 tbsp pine nuts
0.25 cup shredded vegan cheese
0.25 tsp red pepper flakes
2 tbsp parsley

Instructions

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