Tender Eggplant Slices Baked with Savory Tomato Sauce

Ingredients

• 2 medium eggplants
• 3 tbsp extra virgin olive oil
• 1 medium yellow onion
• 4 cloves garlic
• 1 medium red bell pepper
• 14.5 oz fire roasted tomatoes
• 1 cup tomato sauce
• 0.25 cup sun-dried tomatoes
• 1 tbsp balsamic vinegar
• 1 sprig fresh rosemary
• 0.25 cup fresh basil
• 2 tbsp parsley
• 1 tsp oregano
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.5 tsp lemon zest

Instructions

1. 1Slice eggplant into 1/2-inch rounds, salt lightly, let rest for 15 minutes, then pat dry. Toss with 1 tbsp olive oil and bake at 400°F (200°C) for 15-20 minutes until slightly tender.
2. 2In a pan, sauté onion, garlic, and red bell pepper in 2 tbsp olive oil until softened. Add fire roasted tomatoes, tomato sauce, sun-dried tomatoes, balsamic vinegar, dried oregano, salt, and pepper. Simmer for 10-15 minutes.
3. 3Layer half of the baked eggplant slices in a baking dish, cover with half of the tomato sauce, then repeat with remaining eggplant and sauce.
4. 4Bake at 375°F (190°C) for 25-30 minutes, or until bubbly and eggplant is very tender.
5. 5Garnish with fresh rosemary, basil, parsley, and lemon zest before serving.