Ingredients
Scale
- 2 medium eggplants
- 1 cup feta cheese, crumbled
- 2 cups marinara sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants into 1/4-inch rounds. Sprinkle with salt and let them sit for 30 minutes to draw out moisture.
- Rinse and pat dry the eggplant slices.
- In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant. Add eggplant slices in batches and cook until golden brown on both sides.
- In a baking dish, layer the marinara sauce, eggplant, feta cheese, mozzarella, and basil. Repeat layers, finishing with mozzarella and Parmesan on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until cheese is bubbly and golden.
- Let cool for 10 minutes before serving.
Notes
- For a spicier version, add crushed red pepper flakes.
- You can also add layers of spinach for added nutrition.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 30mg