Description
A delicious and hearty baked eggplant parmesan casserole layered with fresh tomatoes and herbs, perfect for a comforting meal.
Ingredients
Scale
- 2 large eggplants, sliced
- 3 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup fresh basil, chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants and sprinkle with salt. Let them sit for 30 minutes to draw out moisture.
- Rinse and pat dry the eggplant slices.
- In a baking dish, spread a layer of marinara sauce on the bottom.
- Layer half of the eggplant slices over the sauce, followed by half of the mozzarella and half of the Parmesan cheese.
- Sprinkle with half of the chopped basil and oregano.
- Repeat the layers with the remaining ingredients, finishing with a layer of cheese on top.
- Drizzle olive oil over the top and season with salt and pepper.
- Bake in the preheated oven for 45-50 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- For a healthier version, you can grill the eggplant slices instead of baking them.
- Feel free to add other vegetables like zucchini or bell peppers for extra flavor.
- This dish can be made ahead of time and reheated before serving.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg