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5 from 5 vote

Sheet Pan Eggplant and Tomato Bake

Sheet Pan Eggplant and Tomato Bake is tender baked eggplant, topped with naturally sweet late summer tomatoes, and fresh basil. It's very easy to make! The perfect recipe to use up your favorite end of summer vegetables. This recipe is vegan, vegetarian, gluten-free. Suitable for Whole30, Paleo, and Keto friendly.
Prep Time10 minutes
Cook Time45 minutes
Course: Dinner
Cuisine: Italian
Keyword: gluten-free, paleo, vegan, Whole30
Servings: 4 servings
Calories: 162kcal
Author: Lora

Ingredients

  • 2 medium eggplants 2.5 lbs total
  • 4 cups chopped tomatoes I used plum tomatoes, cherry tomatoes or heirloom fine to use
  • 2 cloves garlic minced, optional in case you are sensitive to garlic
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • ¼ cup extra-virgin olive oil
  • handful of basil leaves to serve

Instructions

  • Preheat oven to 375 degrees Fahrenheit. Prep a sheet pan by lining it with foil paper. You could also use a 9″x11″ baking dish.
  • Slice eggplants in half lengthwise and cut crosswise into meat of eggplant. Be sure not to cut through the skin and cube the eggplant, leave the skin intact. The eggplant will still be whole with diagonal cuts.
  • Place the eggplant on the foil lined baking sheet (or a 9″x11″ baking dish). Set aside.
  • In a small bowl, add the extra-virgin olive oil, tomatoes, garlic (if using) salt, and pepper. Toss together; set aside.
  • Brush cut sides of eggplants with olive oil. Add on a bit of salt (about 1/2 teaspoon) and crack on some freshly ground pepper.
  • Spoon the tomato mixture over the eggplant. Drizzle on some extra-virgin olive oil around the eggplants (about 1 tablespoon).
  • Place the sheet pan (or baking dish) in the oven for around 45 minutes, or until the eggplant flesh is very soft when gently poked with a fork. If needed, brush with olive oil when it is baking.
  • Remove from oven.
  • Let eggplants rest for 5-10 minutes before serving.
  • Sprinkle on some fresh basil before serving, or serve with whole basil leaves.

Notes

  • This is a totally dairy-free recipe.
  • IF you would like to add vegan cheese, you could add on top during last minutes of cooking time.
  • IF your diet allows cheese, use shredded mozzarella, feta crumbles, or grated Parmigiano-Reggiano.
  • You may need to turn on broiler for last minute or so to brown cheese, just keep a very close eye on it.

Nutrition

Calories: 162kcal | Carbohydrates: 10g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 925mg | Potassium: 457mg | Fiber: 2g | Sugar: 6g | Vitamin A: 281IU | Vitamin C: 23mg | Calcium: 78mg | Iron: 2mg