I could honestly eat eggplant everyday. There is just something comforting about a simple baked eggplant dish that gets me every time.

Maybe it’s because it takes only 5 minutes to prep before tossing into the oven. Or maybe it’s because it makes a perfect side dish to any meal – whether you are pairing it with grilled chicken, tofu, fish or even eggs – this dish is sure to fill you up and keep you satisfied.

I don’t know about you but to me eggplant is soothing. I think it stems from my childhood growing up in an Italian family where my Pop-Pop taught me how to make his famous eggplant parm. I loved helping him make this special dish but could never enjoy the cheese or spicy sauce he made.

Fast forward 20 years and here I am creating my own version of a simple baked eggplant parm – no grains – no breadcrumbs – no cheese – no canned tomato sauce – no additives.

Just a nice ol’ purple eggplant, some fresh greens and herbs along with my favorite tomato sauce – Pomi – it’s that odd looking tomato sauce that is from Italy… it’s in a cardboard box and the ingredients are simply: Tomatoes. Just how I like it. When a food has one ingredient and it’s a veggie – you surely can’t go wrong, can you?

I don’t think so, at least.

So, here you have it. My very own spin on the classic eggplant parm – don’t go looking for any cheese or grains in the below recipe because they aren’t there – but if you want ’em go ahead and toss them in or try some nutritional yeast combined with warm water and vinegar for a cheesy taste without the dairy.

The Dijon mustard adds a nice kick to this dish along with the freshly ground black pepper – without them – it’s a bit bland (I like it bland and simple) but there is something about a good Dijon mustard that I just simply cannot pass up. I think I’m a Dijon connoisseur. Do I have 5 kinds in my fridge? Maybe. Hehe… it’s just perfect to add a spark to marinades, dressings and veggie dishes without having to purchase the store-bought pre-made ones that are chock full of a lotta odd ingredients that I’m not a fan of.

So, pull up your big girl pants – slice up your eggplant and make this dish tonight. I know you’ll enjoy it – just be sure to have some Dijon on hand for that extra kick of flavor. And if you need something else added – why not try some balsamic vinegar?

Here’s your perfect Monday night dinner-  I know you’re eyeing that eggplant in the food store. Go ahead, buy it, make it and enjoy it.

Then let me know what you think…

I’ll be waiting to hear from you.


Simple Baked Eggplant
Serves: 2
Gluten-Free and Vegan
Author: Amie Valpone
Recipe type: Entree



  1. Pre-heat oven to 350 degrees F. Prepare a large baking dish with non-stick cooking spray.

  2. Slice eggplant in half. Then, slice each half into 1/4 inch slices.

  3. Place eggplant in prepared baking dish in a single layer.
  4. Spritz eggplant slices with olive oil; sprinkle with sea salt. Drizzle strained tomatoes atop eggplant along with arugula, dill, ground cashews and Dijon.

  5. Transfer to the oven. Bake for 10-15 minutes or until golden brown.
  6. Remove from oven; set aside to cool.
  7. Serve with more strained tomatoes , if desired. Enjoy!

Nutrition Facts
Simple Baked Eggplant
Amount Per Serving
Calories 280 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Sodium 698mg30%
Potassium 1353mg39%
Carbohydrates 32g11%
Fiber 11g46%
Sugar 16g18%
Protein 9g18%
Vitamin A 1935IU39%
Vitamin C 32mg39%
Calcium 97mg10%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.


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  1. I just made this and can’t believe it is so delicious. I used fresh tomatoes, and added from my garden a zucchini, fresh basil and fresh dill. Made a huge casserole full (not single layered) but I just cooked it longer and turned it periodically. Will definitely be making this one again as I love eggplant and love not having to fry it first.

  2. Hi Amie,

    Thank you so much for posting this delicious recipe. I went off your recipe, and added zucchini and green peppers to the mix as well. I am really thankful that I found your blog. Not only am I striving to eat clean, but I am also on a restrictive diet, so thank you for posting gluten and dairy free recipes!

  3. Wow, so glad I found this SIMPLE recipe for eggplant. I wanted a simple, breadless recipe for eggplant and this one seems as if it will be perfect. After experiencing some health issues, mainly stomach related, I am trying to include more vegetables and fruits in my diet. I know the eggplant is rich in vitamins and the deep lovely color is packed with antioxidants. As I don’t like to have to do a lot of prep when making meals, I’m always looking for quick and easy, yet delicious recipes. Sounds like this one will be a WINNER!

    Thanks for sharing.

  4. Delish!!! I made this for my parents Saturday night. My father recently had bypass surgery. I am encouraging him to embrace meatless meatless meals. He loved this recipe. My mother thrilled to learn about Pomi because she was having trouble finding no sodium tomato sauce. I loved the way the dill, cashews, arugula and dijon mustard combined. It tasted cheesy!

    1. Thank you Cynthia; I am so happy to hear that. The combo of dill and cashews with Dijon is my favorite- also goes great on salads too mixed with vinegar as a dressing. Glad to hear everyone enjoyed this dish.
      Have a great week and enjoy the sunshine!

  5. Holy Eggplant! This looks absolutely wonderful! I’m a huge fan of this wonder-veggie and am definitely going to be making this recipe ASAP! Perhaps a grilled eggplant panini using a few slices of Rudi’s Gluten-Free Multigrain bread?? I think we’ve got a winner!

    Thank you for the amazing recipe!

    1. Thank you darling; it’s wonderful and I am obsessed with making this simple dish. Yes, the grilled panini sounds lovely- you can’t go wrong using Rudi’s Multigrain– it’s may clients’ favorite bread. Thank you; have a lovely day! xo

  6. Do you buy strained tomatoes? Most of my meals are served with mustard, vinegar and definitely sauce! 🙂 ….and some cheese.

    1. Thanks Jen; yes I purchase the Pomi brand of boxed (not canned) it’s a cardboard red and white box called Pomi and it’s imported from Italy- they are amazing and easy to use when I don’t have fresh tomatoes on hand!