Ingredients
Scale
- 2 medium eggplants
- 1 teaspoon salt
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 cup fresh basil, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants into 1/4-inch rounds and sprinkle both sides with salt. Let them sit for 30 minutes to draw out moisture.
- Rinse the eggplant slices and pat them dry with a paper towel.
- Brush the eggplant slices with olive oil and arrange them on a baking sheet. Bake for 20 minutes, flipping halfway through.
- In a baking dish, spread a layer of marinara sauce, followed by a layer of eggplant, and then sprinkle with mozzarella and Parmesan. Repeat the layers until all ingredients are used, finishing with cheese on top.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
- Let it cool for 10 minutes, then garnish with fresh basil before serving.
Notes
- For a healthier option, consider air-frying the eggplant slices instead of baking.
- Feel free to add more spices or your favorite herbs to enhance the flavor.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 8g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg