Eggplant Roma Recipe

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Phyllis Lively


This recipe is being shared with Just A Pinch in memory of my dear friend, Shirlee who passed away. Instead of going out to lunch as we had planned one day, she cancelled because she wasn't feeling well enough to "go out". But, we had lunch together anyway - I brought it to her. Shirlee loved my Eggplant Roma. This was the last meal we had together - she passed away of brain cancer shortly thereafter. I can't make this recipe without thinking of my dear angel friend, Shirlee. NOTE: even the non-eggplant lover will enjoy this dish!

★★★★★ 2 votes
20 Min
30 Min


eggplant, medium size
egg, beaten
1/2 tsp
6 Tbsp
oil, salad or olive oil
1 tsp
basil, (optional)
1/4 lb
cheddar cheese (sliced or grated)
1 can(s)
tomato sauce (8 oz)
1/4 c
onion, minced



1Preheat oven to 375 degrees.
2Peel skin from eggplant. Cut eggplant crosswise (circles) not too thin (about 1/2 inch is good).
3Dip eggplant into beaten egg to which salt has been added.
4Saute slowly in hot oil until brown on both sides, and not quite tender.
5In a shallow 9 x 9 inch baking dish, arrange stacks of 3 each with cheddar cheese between and on top.
6Pour around stacks of eggplant and cheese, the tomato sauce which has been heated with minced onion, salt, and peppered to taste.
7Bake 25-30 minutes until cheese melts and sauce is bubbly.
8NOTE: When I make this simple delicious dish, I usually use more than 1 medium eggplant which, of course, will make you adjust the other ingredient amounts accordingly, and use a larger baking dish. You can make as little or as much as you want of this Eggplant Roma - depending on the number of people you want to serve. Even the NON-eggplant lover will enjoy this dish. Hope you do too!

About this Recipe

Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy