Ingredients
Scale
- 2 medium-sized eggplants
- 1-2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Olive oil
- Salt and pepper
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the eggplants into 1/2 inch thick rounds and sprinkle salt on both sides. Let them sit for 20 minutes to draw out bitterness. Rinse and pat dry.
- Drizzle olive oil on a baking sheet, arrange eggplant slices in a single layer, brush tops with more olive oil, and roast for about 20 minutes, flipping halfway.
- In a large baking dish, spread marinara sauce at the bottom. Layer half of the eggplant slices, followed by half of the remaining marinara sauce and cheese. Repeat layers.
- Finish by sprinkling Parmesan cheese on top and bake for an additional 20-25 minutes until bubbly and golden.
- Allow to cool slightly before garnishing with fresh basil leaves.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 30mg