Description
A simple baked dish featuring layers of eggplant, tomato sauce, and cheese.
Ingredients
Scale
- 2 medium eggplants
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 24 ounces marinara sauce
- 1 cup ricotta cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil, chopped
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- Slice the eggplants crosswise into 1/4 inch thick rounds.
- Brush both sides of the eggplant slices with olive oil and sprinkle with salt and pepper.
- Arrange a single layer of eggplant slices in the prepared baking dish.
- Spread half of the marinara sauce over the eggplant layer.
- In a medium bowl, mix the ricotta cheese and the egg until combined. Spread this mixture over the sauce layer.
- Sprinkle half of the mozzarella cheese and half of the Parmesan cheese over the ricotta layer.
- Repeat the layers: remaining eggplant, remaining marinara sauce, remaining mozzarella, and remaining Parmesan.
- Bake for 35 minutes, or until the cheese is melted and bubbly.
- Let the dish rest for 10 minutes before serving. Garnish with fresh basil.
Notes
- You can salt and drain the eggplant slices for 30 minutes before cooking to reduce bitterness, then pat them dry.
- Use your favorite store-bought or homemade marinara sauce.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10
- Sodium: 650
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 5
- Protein: 18
- Cholesterol: 50
Keywords: cheesy, vegetarian, eggplant, bake, casserole, Italian, comfort food