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Baked Ewa Sweet Onion and Round Eggplant

Recipe compliments of Aloun Farms.
Featured in the Honolulu Star-Advertiser on June 8, 2016.



Baked Ewa Sweet Onion and Round Eggplant

  • 1 large round eggplant, cut into 1/2-inch slices
  • 2 tablespoon olive oil
  • Salt and pepper to taste
  • 2 cups of your favorite pasta sauce
  • 1 medium Ewa sweet onion, thinly sliced
  • 1/4 cup chopped fresh basil leaves
  • 1/4 cup mozzarella cheese
  • 1/4 cup grated parmesan cheese


Preheat oven to 400°F. Line a baking sheet with parchment paper. In a large bowl, mix together eggplant slices, oil, salt and pepper. Arrange eggplant slices on baking sheet. Bake for 10 minutes. Remove eggplant from oven and layer each slice with pasta sauce, sweet onions, sweet basil, and parmesan and mozzarella cheeses, in order. Bake for 8-12 minutes until cheese is slightly browned. Serve hot. Makes 4 servings.

Approximate Nutrient Analysis per serving (based on average of vegetable based tomato pasta sauce and not including salt to taste):
250 calories, 13 g fat, 3 g saturated fat, 10 mg cholesterol, 600 mg sodium, 26 g carbohydrate, 9 g fiber, 14 g sugar, 8 g protein


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