Description
A delicious eggplant casserole with layers of tender eggplant, rich marinara sauce, and creamy cheeses.
Ingredients
Scale
- 2 medium-sized eggplants, sliced into 1/4-inch rounds
- 3 cups marinara sauce (store-bought or homemade)
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese (optional for a tangy kick)
- 2 cups ricotta cheese (for that creamy texture)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Start by preheating your oven to 375°F (190°C). Salt the eggplant slices and let them sit for 15 minutes.
- Rinse the salted eggplant slices under cool water and pat them dry with paper towels.
- In a skillet over medium heat, add the olive oil and cook the eggplant slices in a single layer for 3-4 minutes on each side.
- Spread a thin layer of marinara sauce in a 9×13-inch baking dish. Layer half of the eggplant, then dollop half of the ricotta, add marinara sauce, and sprinkle mozzarella. Repeat the layers, finishing with marinara and a top of mozzarella and Parmesan.
- Sprinkle Italian seasoning, garlic powder, salt, and pepper on the top layer.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes until the cheese is bubbling and golden.
- Let it cool for 10 minutes before serving.
Notes
This casserole can be assembled in advance and stored in the refrigerator. It’s vegetarian-friendly and can be made vegan with suitable alternatives.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 40mg