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Day 314.

For leftover day today, I really needed to use a HUGE delicious-looking eggplant from our CSA box. I love eggplant parmesan and, while this dish is pretty similar, eggplant tian is a little bit different due to the lack of breading and the fact that the eggplant is roasted with a balsamic vinaigrette marinade. It’s awesome what a different flavor this has from eggplant parmesan with such a seemingly minor difference. I love it.

I’m really excited about this dish since, while it takes a while, it’s not nearly as intense of a process as most eggplant parmesan. And I think the lack of breading with allow the eggplant’s natural flavor to shine through.

If you love this, you might also love these recipes. Check out this eggplant parmesan and, for a new twist, chickpea parmesan, too. They’re both easy to make in your slow cooker or instant pot! 

What’s your favorite eggplant recipe? I’m always looking to try new eggplant recipes, especially when these beauties start showing up in my weekly vegetable box. I love eggplant in just about any preparation, but it’s nice to have change ups.

Eggplant rollatini, kind of like this rollatini is next up on my list of eggplant experiments to try out. I’m super excited about it. I think it will be fantastic, gorgeous and pretty simple to put together compared to some of the eggplant delights I’ve enjoyed making.

Eggplant Tian

Adapted from Eggplant Tian.

Ingredients

1 large eggplant

1 teaspoon kosher salt

1/4 cup olive oil

1.5 tablespoons balsamic vinegar

1 clove garlic, minced

Freshly cracked black pepper, about 1/4 teaspoon

3/4 cup marinara sauce, divided

1 cup mozzarella cheese (dairy-free, if desired)

2 teaspoons pesto sauce (optional)

Method

Slice eggplant in 1/2-inch rounds. Toss with kosher salt in a colander and set aside for 30 minutes.

In a large bowl, mix olive oil, vinegar, garlic, and black pepper.

When eggplant is ready, dip both sides of each slice in the marinade and leave in bowl.

When each slice is coated, allow slices to marinate for 15 minutes.

Heat broiler and set eggplant slices on a sprayed or nonstick sheet pan in a single layer.

Broil for 8 to 12 minutes, or until the side is golden brown.

Flip slices over and repeat for 8 to 12 minutes until the remaining sides are golden brown.

Prepare a loaf pan OR an 8 x 8 baking dish OR two 5-inch round baking dishes.

Place about 1/4 cup marinara sauce in the bottom of your dish(es).

When eggplant is ready, turn the oven down to 425 and place layered roasted eggplant slices on top of marinara sauce in your dish(es).

Cover with remaining 1/2 cup of marinara and then mozzarella.

Bake at 425 degrees Fahrenheit for 20-30 minutes, or until marinara is bubbly and cheese is melted.

Let the dish set for 10 minutes, then top with drizzled pesto, if desired, and serve.

The Results

Goose and I gobbled this one up. We’re the eggplant lovers in the house. Bug was more interested in the cheese and sauce, while the husband didn’t feel up to trying this dish (he’s sadly not an eggplant fan).

Definitely a repeat for lunches for Goose and I, and I’ll be trying to tempt Bug with it as a pasta topping for leftovers. My only disappointment was that the balsamic flavor wasn’t as strong as I expected it to be. I think I’d add a bit more vinegar or marinate the eggplant longer if I were to make it again.

Try these other eggplant parm delights: instant pot eggplant parmesan, eggplant parm pizza, eggplant caponata, and roasted eggplant pasta.

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.