Description
A comforting and delicious layered dish featuring tender eggplant, savory marinara, and melty cheeses.
Ingredients
Scale
- 2 large eggplants
- Salt
- Olive oil
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplants into 1/4-inch rounds and sprinkle them with salt. Let them sit for 30 minutes to draw out moisture.
- Rinse the eggplant slices, pat them dry, and brush with olive oil. Place them on a baking sheet and roast for 25 minutes until soft.
- In a baking dish, spread a thin layer of marinara sauce. Layer half of the roasted eggplant, then add more marinara, half of the mozzarella, and half of the Parmesan. Repeat the layers.
- Top with the remaining sauce and cheeses.
- Bake for 30-40 minutes or until the top is golden and bubbly.
- Let it cool for a few minutes, garnish with fresh basil, and serve.
Notes
Make sure to really squeeze out the moisture from the eggplants after salting for the best texture. Fresh basil adds great flavor.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 6g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 50mg