Description
A comforting dish featuring layers of tender eggplant, robust marinara sauce, and bubbling cheese, perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 2 large eggplants
- 2 cups marinara sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplants into 1/2-inch thick rounds. Sprinkle salt generously on both sides and let them sit for 30 minutes to draw out excess moisture. Afterward, rinse and pat them dry.
- In a baking dish, layer half of the eggplant slices, drizzle with olive oil, and season with pepper and oregano.
- Spread half of the marinara sauce over the eggplant, then top with half of the mozzarella and Parmesan cheeses.
- Repeat the layering with the remaining ingredients until they’re all used up.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
- Finally, garnish with fresh basil before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for 2-3 months.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg