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Roasted Eggplant with Marinara and Feta
Deeply caramelized on the outside and meltingly tender within, this roasted Italian eggplant transforms simple ingredients into a standout vegetarian main. You'll toss thick slices in a sweet and savory marinade of honey, red wine vinegar, and fresh rosemary before sending them to a hot oven. Served over a warm pool of marinara sauce and finished with chewy farro and crumbled feta, it offers a brilliant contrast of temperatures and textures. It's a satisfying, meatless dish that feels genuinely special.
Equipment
- Oven
- Baking sheet
- Stovetop
- Saucepan
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for greasing the sheet
- 1 tablespoon red wine vinegar
- 1 tablespoon chopped rosemary leaves
- 1 tablespoon honey
- 1 tablespoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 (2 ½-pound/1.2-kg) Italian eggplant, halved and sliced ½ inch (12 mm) thick
- 2 cups (480 ml) Marinara ( this page ) or store-bought
- 1 cup (150 g) Farro Gremolata (recipe follows)
- ¼ cup (40 g) crumbled feta cheese
Instructions
- 1Preheat the oven to 400°F (205°C) and lightly coat two large baking sheets with olive oil. Whisk 2 tablespoons of oil, red wine vinegar, chopped rosemary, honey, kosher salt, and black pepper in a small bowl.
- 2Place the sliced Italian eggplant in a large bowl and toss thoroughly with the rosemary and honey marinade. Toss well to ensure even caramelization in the oven.
- 3Arrange the eggplant slices in a single layer on the prepared baking sheets, leaving space between them. This prevents them from steaming instead of roasting. Roast for 30 minutes, rotating the pans halfway through cooking, until the slices are completely soft and deeply browned.
- 4Pour the marinara sauce into a medium saucepan and heat gently over medium heat until it reaches a light simmer.
- 5Spoon the warm marinara onto four plates and arrange the roasted eggplant on top. Scatter the farro gremolata over the vegetables and finish with crumbled feta cheese.
Notes
- Shortcut: Use your favorite high-quality store-bought marinara sauce to save time, or make a fresh batch from scratch.
- Swap: If you don't have farro gremolata prepared, plain cooked farro tossed with a little lemon zest and fresh parsley works beautifully.
- Storage: Keep leftover eggplant and marinara in separate airtight containers in the fridge for up to 3 days.