I serve this as a vibrant, rustic appetizer: roasted slices of eggplant topped with a garlicky tomato sauce, fresh herbs, and salty cheese. It’s a dish that tastes just as good warm as it does at room temperature, and it always impresses without being overly complicated. The depth of the roasted eggplant paired with the brightness of the sauce makes it one of my favorite Mediterranean-inspired recipes.

Why I’ll Love This Recipe

I love how simple yet satisfying this recipe is. Roasting the eggplant brings out its natural sweetness and gives it a tender texture with slightly crisp edges. The tomato sauce is rich with garlic and olive oil, and when I finish it off with fresh basil, mint, and Ricotta Salata, it becomes a flavorful, layered dish. It’s perfect for serving as a starter or even as a light main course. Plus, it’s naturally gluten-free and can easily be made vegan by skipping the cheese.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For The Roasted Eggplant

• 2 large eggplants, sliced into 3/8-inch thick rounds

• ¼ cup olive oil, for brushing the eggplant slices

• 1 teaspoon kosher salt, to season the eggplant

• ½ teaspoon black pepper, freshly ground

• 2 ounces Ricotta Salata, finely grated (Pecorino Romano can be used as an alternative)

• ¼ cup fresh mint leaves, finely chopped

• ¼ cup fresh basil leaves, finely chopped

• 3 tablespoons extra virgin olive oil, for drizzling before serving

For The Tomato Sauce

• 1 can (28 ounces) whole plum tomatoes, hand-crushed or pulsed in a blender

• 4 cloves garlic, thinly sliced

• ¼ cup extra virgin olive oil

• ½ teaspoon dried oregano

• ½ teaspoon kosher salt, or to taste

• ¼ teaspoon crushed red pepper flakes (optional, for heat)

Directions

1. Preheat the oven to 400°F (200°C). Line two large baking sheets with parchment paper.

2. Arrange the eggplant slices in a single layer on the prepared baking sheets. Brush both sides of each slice with olive oil and season with kosher salt and black pepper.

3. Roast the eggplant in the oven for about 25 to 30 minutes, flipping each slice halfway through, until the eggplant is golden and tender.

4. While the eggplant is roasting, prepare the tomato sauce. In a saucepan over medium-low heat, warm the olive oil and sauté the sliced garlic until golden and fragrant, about 2 to 3 minutes.

5. Add the crushed red pepper flakes (if using) and cook for another 30 seconds. Then pour in the crushed tomatoes and add the dried oregano. Bring the sauce to a gentle simmer and cook for about 10 to 15 minutes, stirring occasionally. Season with kosher salt to taste.

6. Once the eggplant is done roasting, remove it from the oven and let it cool slightly.

7. To assemble, spread a thin layer of the tomato sauce on a serving platter. Arrange the eggplant slices on top. Spoon more tomato sauce over each slice.

8. Sprinkle the chopped basil and mint evenly over the top, then drizzle with extra virgin olive oil.

9. Finish by grating Ricotta Salata over the dish. Serve warm or at room temperature.

Servings And Timing

• Servings: 4

• Prep Time: 5 minutes

• Cook Time: 30 minutes

• Total Time: 35 minutes

Variations

• I like to grill the eggplant instead of roasting it when I want more of a smoky flavor. A few minutes per side on a medium grill gives it a nice char.

• When Ricotta Salata isn’t available, I use Pecorino Romano or even crumbled feta for a saltier bite.

• Sometimes I skip the mint and stick with basil alone, or use parsley if that’s all I have.

• I occasionally add thin slices of zucchini to the mix for more variety and color.

• For a vegan version, I simply leave out the cheese — the herbs and tomato sauce keep the dish flavorful on their own.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat it, I prefer using a low oven to keep the eggplant from becoming soggy, but a microwave works fine for a quick warm-up. Sometimes I even enjoy it cold or at room temperature — the flavors deepen and meld beautifully after a day.

FAQs

How Do I Choose The Best Eggplant?

I look for eggplants that feel heavy for their size with smooth, unblemished skin. The stem should be green and fresh, and the eggplant should have a slight give when pressed gently.

Can I Make This Dish Ahead Of Time?

Yes, I often roast the eggplant and make the sauce earlier in the day. I assemble it just before serving to keep the herbs fresh and the textures intact.

What Can I Use Instead Of Ricotta Salata?

Pecorino Romano or crumbled feta works well in place of Ricotta Salata. Even a dusting of Parmesan can add a nice finish if I don’t have the others.

Can I Use Fresh Tomatoes Instead Of Canned?

If I have ripe fresh tomatoes, I peel and crush them before using. They work beautifully, though canned plum tomatoes are more convenient and consistent.

Is This Dish Suitable For Special Diets?

Yes. It’s naturally gluten-free and vegetarian. To make it vegan, I just leave out the cheese.

Conclusion

This roasted eggplant with tomato sauce is one of those dishes that I come back to again and again. It’s packed with flavor, easy to make, and has that perfect balance of rustic comfort and fresh brightness. Whether I serve it for guests or enjoy it on a quiet night at home, it always feels special.