Ingredients
Scale
- 2 large eggplants
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants into 1/2 inch thick rounds and sprinkle with salt. Let them sit for 30 minutes to draw out moisture.
- Rinse the eggplant slices and pat them dry with paper towels.
- Brush both sides of the eggplant slices with olive oil and lay them on a baking sheet.
- Bake for 25 minutes, flipping halfway through until lightly browned.
- In a baking dish, spread a layer of marinara sauce, then layer with eggplant slices, mozzarella, and Parmesan cheese.
- Repeat layering until ingredients are used up, finishing with cheese on top.
- Bake for an additional 30 minutes until bubbly and golden.
- Let it cool for 10 minutes before serving.
Notes
- This dish can be prepared ahead of time and baked right before serving.
- For a gluten-free option, ensure the marinara sauce is gluten-free.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 30mg