Ingredients
Scale
- 2 large eggplants
- 4 cups marinara sauce
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Slice the eggplants and sprinkle with salt. Let them sit for 30 minutes to remove excess moisture.
- Rinse and pat the eggplant slices dry, then layer them at the bottom of a baking dish.
- Spread a layer of marinara sauce over the eggplants.
- Dollop ricotta cheese over the marinara and sprinkle with Italian seasoning.
- Add a layer of mozzarella and Parmesan cheeses.
- Repeat layers until all ingredients are used, finishing with mozzarella on top.
- Cover with foil and refrigerate for 2 hours or overnight.
- To serve, preheat oven to 375°F and bake for 45 minutes, uncovered, until the cheeses are bubbly and golden.
Notes
- For extra flavor, add fresh herbs like basil or parsley between layers.
- The dish can be made a day ahead for easier preparation.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: No-Bake
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg