Smugs's Roasted Eggplant and Tomatoes


SourceSmugs Fitness (Sam Mugavero)
Prep time15 minutes
Cooking time45 minutes
Total time1 hour


In the Mugs’ house, this is a go-to dish that can be used as a delicious accompaniment to any protein (chicken, fish, beef, you name it!) or as a hearty appetizer for a dinner party. We serve this dish throughout the year, but it is especially good when the weather starts to cool down and you are looking for something to warm you up. Home grown tomatoes make this dish burst with flavor and you'll enjoy a feeling of accomplishment from all that hard work in the garden!


Eggplant (Medium sized, sliced vertically with 1/4" thickness)
Tomatoes (Medium size, sliced to 1/2" thickness)
Onion (Large, sliced to 1/4" thickness)
2 c
Fresh Basil (Roughly chopped (3 T. dried basil can be substituted if fresh is unavailable))
4 T
Dried Italian seasoning
1 t
Red Pepper (Optional, but gives it a nice kick)
1 t
Black Pepper (Season to taste)
1 pn
Salt (Season to taste)
1 t
Olive Oil (To coat the baking dish)
1 T
Dried Granulated Garlic
32 oz
Crushed Tomatoes (low sodium)


Preheat oven to 350 degrees (Fahrenheit). While the oven is heating, wash and dry the eggplant and tomatoes. Slice off the top and bottom of the eggplant and discard. With the base (bottom) of the eggplant on the cutting board, cut eggplant into vertical slices approximately ¼” thick. Slice the tomatoes into ½” thick slices. Cut the onion into ¼” thick slices.

Coat a 9” x 13” glass baking dish with the olive oil and place half of the eggplant slices into the dish (one slice thick). Add half of the tomato slices and half of the onion slices to the dish and spread evenly over the eggplant. It is not necessary to completely cover the eggplant. Sprinkle Italian seasoning, salt, black pepper, red pepper, and garlic over the eggplant, tomatoes, and onions. Add 1 cup of basil and distribute evenly over the eggplant, tomatoes, and onions. Pour ½ can crushed tomatoes into the dish and spread evenly coating the eggplant, tomatoes, and onions. Using the remaining ingredients, make a second layer of eggplant, tomatoes and onions on top of the first. Sprinkle the remaining dry ingredients evenly over the second layer, add the remaining basil, and add the remaining ½ can crushed tomatoes. Spread the crushed tomatoes evenly over the top of the second layer.

Place the baking dish on the middle rack (uncovered) in the oven and bake for 45 minutes. Remove from the oven and lightly poke the eggplant with a fork to check for doneness. The eggplant is done when a fork easily passes through the flesh. If the eggplant is not yet as soft as desired, place the dish back in the oven for an additional 10-15 minutes.

Cut into evenly sized portions and serve.


You can serve with grated hard cheese (parmesan, reggiano, blend) if you do not have any issues with dairy products. This recipe is gluten-free (naturally).