I’m the type of person who could just eat marinara sauce with a spoon. I love it just that much. BUT that feels kind of weird so I try to find other vehicles to slather with the yummy sauce. Sure, there’s always pasta, but there are so many other options! This week I found eggplant on sale for $1.29 each (instead of per pound, which makes it a great deal!), so I cut them in half, roasted them until they were rich, tender, and caramelized, then piled an awesome homemade meat sauce on top. This Roasted Eggplant with Meat Sauce is SO GOOD.
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Red Sauce Short Cut
Roasting eggplant does take some time (about an hour), so I had plenty of time to make my own meat sauce. If you want to make this recipe even easier, you can always sub the homemade meat sauce for your favorite jarred sauce, but I just want to stress how easy the meat sauce is to make yourself. Seriously easy. So easy that I might just be making it like once per week to keep on hand to pour over whatever roasted vegetables I happen to have that week.
Make it Vegetarian
Don’t want to do a meat sauce? Sautéing some minced mushrooms is a really good alternative. It will give your sauce more bulk and keep this more of a main dish than just a side. Just make sure to cook those mushrooms down until the liquid in the pot dries up and you start to see some browning action. The browning is where you’re going to get all the flavor.
Can You Eat the Eggplant Skin?
Yep! The dark skin on eggplant is completely edible, although some people don’t enjoy the texture. The skin does provide a lot of fiber and nutrients, but if you find that you don’t like it, simply scoop the eggplant flesh out of the skin as you eat. The eggplant will be quite soft and easy to separate from the skin.
Roasted Eggplant with Meat Sauce
Servings 4Ingredients
ROASTED EGGPLANT
- 2 Tbsp olive oil ($0.26)
- 2 cloves garlic, minced ($0.16)
- 1/2 tsp Italian seasoning blend ($0.05)
- 1/4 tsp salt ($0.02)
- 2 eggplant (about 7″-8″ long) ($2.58)
MEAT SAUCE
- 1/2 lb. ground beef ($3.25)
- 1 Tbsp olive oil ($0.13)
- 1 small onion ($0.32)
- 2 Tbsp butter ($0.26)
- 28 oz. crushed tomatoes ($0.89)
- 1/2 tsp Italian seasoning blend ($0.05)
- Freshly cracked pepper ($0.03)
- 1/2 tsp salt (or to taste) ($0.02)
- 2 Tbsp grated Parmesan ($0.21)
Instructions
- Preheat the oven to 400ºF. In a small bowl combine the olive oil, minced garlic, Italian seasoning, and salt.
- Slice each eggplant in half lengthwise, then use a paring knife to score a crosshatch pattern into the flesh (do not pierce the skin). Drizzle the seasoned olive oil over the cut surfaces of the eggplant and smear it around with the back of a spoon.
- Place the eggplant on a baking sheet, cut sides down, and transfer the baking sheet into the oven. (Coat the baking sheet with non-stick spray for easy cleanup) Roast the eggplant for about 60 minutes, or until they look deflated and the skins appear wrinkly.
- While the eggplant are roasting, prepare the meat sauce. Add the ground beef and olive oil to a sauce pot and cook over medium heat until the meat has browned. If using a higher fat content beef (90% lean or lower), drain the excess fat from the pot.
- Dice the onion and add it to the browned beef along with the butter. Sauté over medium heat until the onions are soft and transparent. Add the crushed tomatoes, Italian seasoning, and some freshly cracked pepper. Stir to combine, then allow the sauce to come to a simmer. Once it reaches a simmer, turn the heat down to low and let it simmer until the roasted eggplant are finished, or for a minimum of 30 minutes. Before serving, taste the sauce, and add salt as needed (about 1/2 tsp).
- When the eggplant are finished roasting, carefully flip them with a spatula (they will be quite soft). Top each eggplant half with a generous ladle of the meat sauce and a dusting of grated parmesan. Serve immediately.
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Nutrition
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How to Make Roasted Eggplant with Meat Sauce – Step by Step Photos
Preheat the oven to 400ºF. In a small bowl combine 2 Tbsp olive oil, 2 cloves garlic (minced), 1/2 tsp Italian seasoning blend, and 1/4 tsp salt.
Slice two eggplant in half lengthwise, then score a crosshatch pattern into the flesh (avoid piercing the skin). Place the eggplant on a baking sheet, cut side up.
Drizzle the seasoned oil over the cut surface of the eggplant and smear it around with the back of a spoon.
Flip the eggplant over so the cut side is down. This holds in the steam as they roast and helps soften the eggplant. A little non-stick spray on the baking sheet helps keep the eggplant from sticking and makes cleanup a little easier. Transfer the eggplant to the oven and roast for about an hour (total time will depend on the size and width of the eggplant).
While the eggplant are roasting, begin the meat sauce. Add 1/2 lb. ground beef to a sauce pot with 1 Tbsp olive oil and sauté over medium heat until the beef is browned. If you’re using a higher fat content beef, drain off the excess fat, then add 1 small onion (diced) and 2 Tbsp butter. Continue to sauté until the onion is soft and transparent.
Once the onions are soft, add a 28oz. can crushed tomatoes, 1/2 tsp Italian seasoning blend, and some freshly cracked pepper. Stir to combine and allow the sauce to come up to a simmer. Once it reaches a simmer, turn the heat down to low and let it simmer over low for at least a half hour. The longer it simmers, the better it tastes, so I just let it go until the eggplant are done roasting.
After the sauce has simmered and you’re just about to serve it, give it a taste and add salt as needed (I added about 1/2 tsp salt).
After about an hour, the eggplant should be soft and the skins should appear wrinkly.
Carefully flip the eggplant (they’ll be quite soft and wobbly). Look at that beautiful caramelization!
Top each piece of eggplant with a generous amount of meat sauce…
And then sprinkle with some grated Parmesan and serve! (I added a little chopped parsley, but only to give the photographs some color).
So yummy!! Pair the Roasted Eggplant with Meat sauce with a simple green salad and you’re all set! (Okay, maybe some garlic bread, too.)
Just wanted to comment that is is probably the recipe I make more than other–easy, tasty and versatile (a friend I gave it to swaps out the eggplant for zucchini, it’s easy to swap out the beef for other ground meat, etc.). I usually up the spices/garlic a bit and add crushed red pepper and a glug of red wine if I have a bottle open. And sometimes I’ll do 1/2 beef and 1/2 italian sausage. So good!
Really good!
Wow! So good! I’ve never cooked with or eaten eggplant before – a coworker brought some in and I thought I’d give it a try. This was absolutely delicious and I will definitely be making it again! Made two tweaks to the recipe – added 1/4 tsp of cayenne to the sauce bc I like a little hotness. I didn’t have a 28oz jar of crushed tomatoes on hand, so I used a 14oz can and diced up 2 (very large) tomatoes from my garden. Let the sauce cook down quite a bit, even after the eggplant was done. This is a keeper!
Oh-em-gee!!! I’m used to doing a sauce and simmering it all day, this was fantastic! Our garden is overflowing, so I added a yellow squash cut into disc’s and quartered, a small green pepper diced and a jalapeño with seeds removed to the meat sauce. When the eggplant and sauce were done, I flipped the eggplant and put the chunky sauce on top, added shredded sharp cheddar and shredded mozzarella and broiled it until browned. I cannot say how amazing it came out, especially the way the eggplant is roasted!! Not sure why I’ve never done it like that before but I will be doing it often!! I’m so happy, delicious & economical! I need to go through your whole site now!! Thank you for helping us to eat a healthy meal & glad I was able to incorporate all my extra veggies!!
This was delicious and so easy. I added baby bella mushrooms. I didn’t have onion so I used onion powder and extra Italian seasoning. I cooked my eggplant for 30 mins and they were just right for me. YUM!
I love this recipe! I make it several times a year, and I’m not a huge eggplant fan. It’s so simple, easy, and delicious. I sub the meat for beyond or impossible to keep it vegetarian. The leftovers keep pretty well, too. One of the reviewers mentioned cubing the eggplant and I may try that next time so it’s all a little more integrated, though it does look pretty fancy served as is!
I am dying to drizzle some basil-infused EVOO over the eggplant just before, and after, adding the meat sauce. And maybe brushing the skins with EVOO prior to roasting. I love the skin, don’t you?
I made a version of this today and it was so good. I didn’t want to turn on the oven in the heat, so I used my instant pot to make meat sauce and threw some mushrooms in for additional bulk. I took the advice of one of the earlier commenters and cubed the eggplant, and “roasted” it at 380 for 20 mins in the air fryer. It was super easy, veggie filled, and delicious!
What a creative way to cook eggplant! No serious changes needed. I added mushrooms and a few spices. A celery- olive salad with lemon was a perfect side. Yummy 😋
Happy to hear it Moe!
This recipe was a life saver when I was on the Keto diet and I continue to eat it after having reached my weight goal. One thing I did differently and it turned out great was to cut the eggplant into cubes instead of roasting the halves; it works great for meal prep and cooks faster.
Cubes are a great suggestion! :)
Made this for lunch today. So good! My eggplant was a little crispier (must be oven temp difference), but still silky and delicious. Thank you for sharing.
I’ve made this a couple of times now and it is good enough to go on rotation. What a great sauce, and the eggplant gets creamy and delicious. thanks again, Beth, you are awesome.
Another winner! More than the sum of its parts.
LOVE THIS! I make it at least every other week now. It is so simple and is a great base to be creative with. Also, I never knew how much I love eggplant until I made this. Thank you Beth!
This was so yummy!! I used this for a meal prep, and it tasted fine 4 days later. I can’t have dairy because of medical reasons so I replaced the butter with a drizzle of extra Virgin olive oil, and I added mushrooms. And, I know this sounds like a lot of subs, but I used ground turkey instead of chicken or beef because it’s what I had. I’m definitely making this again!!
Great recipe. I used grated zucchini instead of meat in the sauce. Trying to do meatless meals. It is so good. It is now a real favorite. Can’t wait to try other recipes.
Holy. Moly. I ate this by the spoonful. I added mushrooms in addition to the meat (I chose ground turkey) and it was amazing! I used ghee instead of butter and just as amazed. Nutritional yeast substitute for the parm, man do I miss cheese. This is staying in our rotation, it’s perfect, and made lunch prep for the whole week!
This was the first meal I cooked in my new house and it was delicious! I love that you’re starting to include more gluten and grain-free recipes on your site. I’d like to make it again, but am wondering if there is a way that I can either leave the butter out of the sauce or substitute it with something else. I’m supposed to be on a low-fat, low-cholesterol diet in addition to avoiding gluten and cutting down on grains.
You could leave it out, but in my honest opinion the butter is what takes the red sauce to the next level. :)
Before I found this recipe, eggplants were a bit like toddlers to me in that I know they exist but I’m never quite sure what to do with them. I loved how soft they turned out by scoring the flesh beforehand and the meat sauce was a great addition. Not the prettiest of dishes but looks don’t mean a thing when it’s this tasty. I added a bay leaf, a dash of half-n-half and a pinch of sugar to the sauce. Turned out amazing!
Thanks :)
I made this last night and it was AMAZING!
I added a diced green pepper to the meat sauce and probably tripled the amount of seasoning. It makes great leftovers. I will also definitely be using this sauce for future recipes. You could easily substitute whole mushrooms rather than meat or even use half ground beef, half Italian sausage. This meat sauce would be great for lasagna or baked ziti.
Do you think this will reheat OK for a lunch meal prep? I’ve never cooked eggplant before but I’m trying to eat less carbs. Thanks!
I reheated my leftovers in the days following and loved it every bit as much. :)
This recipe is great! The first time I made it as written and was really impressed which the eggplant itself. The second time I made it I used my mom’s spaghetti sauce recipe which I stewed for several hours and topped with swiss cheese and it was even better. I served it to a crowd with garlic bread and it was a huge hit. For leftovers, I made a little bit of Israeli cous cous to go with it which was great.
I can see using the eggplant technique and topping it with a variety of things. Some ideas include alfredo sauce with chicken or just pesto and serving the eggplant as a side dish.
Thanks for your website! I use it all the time and have found several things to put in the regular rotation such as this dish.
Huge fan of this recipe! I try not to eat a lot of pasta and the eggplant is a delicious (and beautiful alternative). I made a couple of small modifications — using a carton of mushrooms instead of meat and subbing a pinch of basil/oregano/parsley for Italian seasoning — and it turned out beautifully. Adding to my regular rotation.
That. Sauce. Was. Heavenly.
and dang it was so easy to make! My BF who doesn’t like to try ~new~ things LOVED this!
Easy and cheap to boot! Will def be making this again!
This was amazing! And so easy. Definitely will reuse this sauce recipe, so good. I followed the recipe exactly and it was great, but you can definitely replace the meat with whatever.
Not one of my 6 person family is a fan of eggplant… do you think I could do this with the giant Portobello mushroom caps instead? If so, about how long would I need to roast them in the oven? Thank you for your site! Truly a life-saver for a family who lives paycheck to paycheck. :D
Yum, I bet meat sauce would be good on portobellos! I don’t know the general cooking times for them, though, so I’d check google.
Absolutely delicious! I did a more complex version of the meat sauce adding some vegetables and balsamic vinegar and I finished the dish under the grill after sprinkling the parmigiano. I had never cooked the eggplant this way (cutting the flesh and then turning it upside down) and I must say it was cooked to perfection! Great recipe, Beth.
Yum! This sauce is really good – I think the butter really kicks it up a notch. I considered making it with sausage (have it in the freezer) but ground beef was on sale so I used the beef as written. I sprinkled shredded Italian cheese mix on top instead of just parmesan because I wanted to use it up. This reminded me of a different, easier version of your Italian sausage stuffed zucchini, which I love. I do think I like zucchini better than eggplant though, so I might try this with zucchini in the future – but I’m guessing they’ll take way less time in the oven.
Dear Beth, I found a nice recipe article on “ROASTED EGGPLANT WITH MEAT SAUCE” on your website. Surely I will love to try this recipe but I wish you could add a recipe video. by the way can you assist me about the food calories measurement of this recipe?
Do you think this would freeze well?
My guess is that the marinara sauce will definitely freeze well, but I don’t find that roasted veggies (like the eggplant) freeze well – they get watery and loose their texture when defrosted.
Thanks Sarah! I’ll just make half a recipe then.
I agree with Sarah. The sauce freezes great, but the roasted eggplant will not hold up. :)
Thank you. Since it’s just me, I’ll make the sauce and freeze part of it and then only roast one eggplant for two meals during the week.
This dish was absolutely delicious. I made it as written for my husband who loved it. I made a vegan version for me adding sautéed mushrooms to some leftover marinara sauce. My husband said the meat sauce would be wonderful on just about anything.
I’m getting hungry just looking at this recipe, and it’s only 8 am. You’re killing me here, lol. I’m definitely going to have to stop at the store after work and pick up the ingredients for this!
These look delicious!
Do you think you could freeze them? how would you reheat them?
Thanks!
I don’t think these would freeze so well. The sauce alone will freeze nicely, but the eggplant probably won’t hold up. I can say that they stay nice in the refrigerator, though! I’ve been reheating mine all week. :)
This looks great! But since I’m cooking for 2, can this be frozen? Would you freeze the roasted eggplant and the sauce separately and put the dish together after reheating? Thanks!
I wouldn’t suggest freezing the roasted eggplant, but the sauce freezes great!
Do you have a favorite Italian seasoning? I’m having trouble finding one I like.
I used Kroger’s brand this time and found it to be just fine. I don’t think I’m very picky when it comes to Italian seasoning blend, though. :)
Sounds great – when would I add mushrooms to the sauce?
Sauté them in the beginning in place of the beef. :)
Beth, how much mushrooms should I use in place of the ground beef? And other than the substitution, is everything else the same?
You could use an 8oz. container. It’s flexible, though, so if you want more you can use more. :)
I am drooling! I love your baking sheet/pan too…where did you find that?
It’s made by Crow Canyon Home and I got it from an online store called Rove and Swig, but they have their site shut down right now. Here is the Crow Canyon page listing online retailers.
Looks delicious! Would love to know where to get the pan you roasted your eggplant in. On a side note, we eat your recipes almost every night!
The online store where I bought it is currently closed (Rove and Swig), but here is the manufacturer’s website listing their online retailers. :)
One of the times I made Marinara from scratch it turned out so amazingly delicious that I dubbed it Tomato Soup. No longer weird, lol!
Hahah! Yes!
I’m confused about this sentence: “Slice two eggplant in half lengthwise, then score a crosshatch pattern into the flesh (avoid piercing the flesh)” Aren’t you piercing the flesh by scoring it?
I found that weird too, but assumed she must have meant “avoid piercing the skin”?
I believe she means not to cut too deep that you pierce the flesh on the other side.
She writes “do not pierce the skin” in first set of directions, so I think it’s just a typo in the picture section. I was confused too!
It should say skin instead of flesh
I think she means to avoid piercing the skin.
On the top half she says to avoid piercing the flesh. On the bottom, I think it is a typo. When you look at the picture, she’s cross hatched the flesh built all the skin is intact to create a little steam pot for each half.
Does that help?
Typo. :) I meant skin. All fixed now!