Eggplant Bake
Indulge in the comforting flavors of this baked eggplant casserole, a hearty, cheesy dish perfect for any weeknight dinner or special occasion. This Eggplant Bake features layers of tender, golden-brown eggplant slices, rich marinara sauce, and a decadent combination of gooey mozzarella and nutty Parmesan cheese. A crunchy breadcrumb topping infused with garlic and Italian herbs adds irresistible texture, while a fresh basil garnish brings a burst of bright flavor. With just 20 minutes of prep and simple instructions, this accessible recipe is perfect for anyone looking to elevate their vegetarian dinner repertoire. Serve it alongside a crisp green salad or crusty bread for a complete and satisfying meal. Keywords: Eggplant bake recipe, easy baked eggplant, vegetarian casserole, cheesy eggplant dish.
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Recipe Information
Ingredients
- 2 large eggplant
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 0.75 cups breadcrumbs
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoons garlic powder
- 0.25 cups fresh basil leaves
Instructions
Preheat your oven to 375°F (190°C).
Wash and slice the eggplants into 1/4-inch thick rounds. Sprinkle them with 1 teaspoon of salt and set them aside in a colander for 15 minutes to draw out excess moisture. Rinse and pat dry with paper towels.
Brush both sides of the eggplant rounds with 2 tablespoons of olive oil and season with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat a large skillet over medium heat and cook the eggplant slices in batches, about 2-3 minutes per side, until slightly softened and golden. Set aside.
Spread 1/2 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
Arrange a layer of cooked eggplant slices over the marinara sauce. Spread another 1/2 cup of marinara sauce over the eggplant, followed by 1/3 of the shredded mozzarella and a sprinkle of Parmesan cheese.
Repeat the layers (eggplant, marinara sauce, mozzarella, Parmesan) until all the eggplant is used, ending with a layer of cheese on top.
In a small bowl, mix the breadcrumbs, Italian seasoning, garlic powder, and remaining 1 tablespoon of olive oil. Sprinkle this mixture evenly over the top layer of cheese.
Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbly.
Remove from the oven and let the dish cool for 5 minutes. Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
2066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.7 g | 150% | |
| Saturated Fat | 45.0 g | 225% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 10325 mg | 449% | |
| Total Carbohydrate | 164.5 g | 60% | |
| Dietary Fiber | 46.3 g | 165% | |
| Total Sugars | 60.6 g | ||
| Protein | 100.9 g | 202% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2279 mg | 175% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3017 mg | 64% | |
*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.
