Ingredients
Scale
- 2 medium eggplants (about 1 lb), sliced into 1/4-inch rounds
- 3 cups marinara sauce
- 12 oz fresh mozzarella cheese, sliced
- 1 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Sprinkle eggplant slices with salt and let sit in a colander for 30 minutes.
- Rinse the salt off the eggplant and pat dry with paper towels.
- Place eggplant slices on a parchment-lined baking sheet, drizzle with olive oil, and roast for about 20 minutes until golden brown.
- In a baking dish, spread a thin layer of marinara sauce. Layer half of the roasted eggplant, followed by half of the mozzarella and some Parmesan.
- Repeat layers with remaining ingredients: marinara sauce, eggplant slices, mozzarella, and top with Parmesan.
- Cover with aluminum foil and bake for 25 minutes. Remove foil for the last 10 minutes until the top is golden brown.
- Serve hot.
Notes
- For extra flavor, add fresh herbs like oregano or thyme.
- Swap zucchini for some or all of the eggplant for a different twist.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 320
- Sugar: 8g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 40mg