Cheesy Eggplant Aubergine Marinara
Indulge in layers of flavor with this Cheesy Eggplant Aubergine Marinara, a comforting casserole dish that’s perfect for weeknight dinners or a cozy weekend meal. This recipe transforms tender, oven-roasted eggplant slices into a melty, cheesy delight, with a balance of marinara sauce, gooey mozzarella, and a crispy breadcrumb topping. Infused with fragrant Italian seasoning and finished with fresh basil, this dish combines classic Mediterranean flavors into a vegetarian masterpiece. Ready in just an hour, this family-friendly recipe is an irresistible blend of hearty, cheesy goodness and healthy vegetables. Serve it with a side of garlic bread or a crisp green salad for the ultimate meal.
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Recipe Information
Ingredients
- 2 large eggplant (aubergine)
- 4 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups marinara sauce
- 2 cups mozzarella cheese
- 0.5 cup Parmesan cheese
- 1 tablespoon Italian seasoning
- 0.25 cup fresh basil leaves
- 1 cup breadcrumbs
Instructions
Preheat the oven to 375°F (190°C).
Slice the eggplants into 1/2-inch-thick rounds and lay them on a baking sheet. Sprinkle both sides with salt and let sit for 15 minutes to remove excess moisture.
Pat the eggplant slices dry with paper towels and brush each slice lightly with olive oil. Sprinkle with black pepper.
Arrange the eggplant slices on a baking sheet in a single layer and roast in the oven for 15 minutes, flipping halfway through. Remove from the oven and set aside.
In a 9x13-inch baking dish, spread a thin layer of marinara sauce to coat the bottom.
Layer half of the roasted eggplant slices evenly in the dish, followed by 1 cup of marinara sauce and 1 cup of mozzarella cheese. Sprinkle with a little Parmesan cheese and a pinch of Italian seasoning.
Add the remaining eggplant slices as the next layer, followed by the remaining marinara sauce, another 1 cup of mozzarella cheese, and the remaining Parmesan cheese.
Top with breadcrumbs for a crispy topping and drizzle with 1 tablespoon of olive oil.
Bake the dish in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
Allow the dish to cool for 5 minutes before garnishing with fresh basil leaves and serving.
Nutrition Facts
Calories |
743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1707 mg | 74% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 13.6 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 821 mg | 63% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 663 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
