Description
A comforting and nostalgic dish featuring layers of roasted eggplant, homemade marinara, and melted cheese.
Ingredients
Scale
- 1 large eggplant, sliced into 1/2 inch rounds
- 2 cups homemade marinara sauce (or store-bought)
- 2 cups fresh mozzarella, sliced
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- Red pepper flakes (optional)
Instructions
- Prepare the Eggplant: Slice the eggplant into about half-inch thick rounds. Sprinkle with salt and let sit for 30 minutes. Rinse and pat dry.
- Roast the Eggplant: Preheat oven to 400°F (200°C). Place eggplant slices on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes, flipping halfway.
- Layer the Ingredients: In a baking dish, spoon a layer of marinara sauce. Add layers of roasted eggplant, mozzarella, and basil, repeating until finished with sauce and cheese on top.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until the top is bubbly and golden.
- Cool and Serve: Allow to cool for 10 minutes, slice and serve warm.
Notes
For added flavor, consider using garlic-infused marinara or pairing with garlic bread and a side salad.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stack
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 30mg
Keywords: eggplant, parmesan, vegetarian, Italian, comfort food