Simple Baked Eggplant

Sometimes the simplest recipes hit the hardest, and this baked eggplant is proof.

Thick slices of eggplant go into the oven first to soften, then get flipped and topped with sliced tomato, fresh basil, and chunks of red bell pepper.

A quick brush of low-sodium tamari mixed with balsamic vinegar gives everything a savory-sweet glaze that caramelizes slightly in the heat.

No oil needed. No breading. Just vegetables and a killer glaze. This is clean eating that actually tastes like something.

Kitchen Tips

• Cut the eggplant slices a full half-inch thick. Thinner slices dry out and turn leathery in the oven.
• Use ripe, in-season tomatoes for the best results. Out-of-season tomatoes release too much water and taste flat against the rich eggplant.
• The tamari-balsamic combo is the secret here. The tamari brings umami depth while the balsamic adds a sweet tang. Mix them in equal parts and brush generously.