Oven-Baked Eggplant with Tomato Sauce

TopatoTopatoДарт Вейдър4119871
"You`re fooling yourself if you think you can eat just 1 serving of this tasty goodness."
Preparation30 min.
Cooking60 min.
Тotal90 min.
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  • eggplants - 1 large
  • tomato juice - 2/3 cup (150 ml), thick
  • onions - 1 head
  • carrots - 1 small
  • eggs - 1
  • yoghurt - 2 tbsp
  • flour - 1 - 2 tbsp
  • oil
  • parsley - 3 - 4 bunches
  • salt
  • sugar
  • paprika


Clean the eggplant, cut it into slices, salt and leave it in a colander for about 30 min. While it's draining, prepare the tomato sauce as follows. Saute the finely chopped onion and grated carrot in 1 tbsp (15 ml) oil. Once braised a bit, add the chopped parsley, pinch of paprika, pinch of sugar, stir and add the flour.

Once the flour is braised a bit, pour in the tomato juice while stirring nonstop, leave it for 1 min. for the sauce to thicken a bit and remove from the stove.

Once the eggplant slices are drained, rinse them and grill lightly on both sides in a grill pan. In a bowl, beat the egg and yoghurt. Once the sauce and eggplants are ready, start arranging the dish.

Arrange 1/2 the eggplant slices in a small oven dish, pour on 1/2 the sauce, distribute egg/yoghurt, then the remaining eggplant and sauce.

Bake at 374°F (190 °C) for 15-20 min.


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