Description
A comforting dish that combines hearty roasted eggplant with layers of marinara sauce and gooey cheeses, creating a delightful Italian main course.
Ingredients
Scale
- 2 large eggplants, sliced into thick rounds
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
Instructions
- Preheat your oven to 375°F (190°C).
- Brush each slice of eggplant with olive oil, seasoning with salt and black pepper.
- Arrange the seasoned eggplant slices in a single layer on a baking sheet and roast for 25 minutes, flipping halfway.
- Begin layering the dish in your baking dish starting with marinara sauce, followed by eggplant, and sprinkling of mozzarella and Parmesan.
- Continue layering until all ingredients are used, finishing with cheese on top.
- Bake in the oven for an additional 20-25 minutes until the cheese bubbles and turns golden.
- Remove from the oven and sprinkle with fresh chopped basil before serving.
Notes
Prepare in advance by assembling up to step 4, covering tightly and refrigerating. Bake on the day of serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg
Keywords: cheesy eggplant, vegetarian main, Italian recipes, comfort food, baked eggplant