Eggplant Baked with Cheeses
Savor the rich, comforting flavors of Eggplant Baked with Cheeses—a perfect combination of tender, caramelized eggplant layered with creamy ricotta, tangy marinara, and a bubbly blend of mozzarella and parmesan cheeses. This Italian-inspired casserole is a vegetarian delight, featuring fragrant hints of garlic and fresh basil that take this dish to the next level. The eggplant is perfectly prepped to remove bitterness, lightly sautéed for extra flavor, and baked to golden perfection. Easy enough for a weeknight dinner yet elegant enough for entertaining, this 60-minute recipe delivers a hearty yet wholesome meal that’s sure to impress. Serve warm with crusty bread or a fresh salad for the ultimate comfort food experience! Keywords: Eggplant Parmesan, baked eggplant recipe, cheesy casserole, vegetarian comfort food, Italian-inspired dinner.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium eggplant
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups marinara sauce
- 1.5 cups mozzarella cheese, shredded
- 0.5 cups parmesan cheese, grated
- 1 cup ricotta cheese
- 0.5 teaspoon garlic powder
- 2 tablespoons fresh basil leaves, chopped
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants into 1/4-inch thick rounds. Lay them out on a clean surface and sprinkle both sides lightly with salt. Let them sit for 15 minutes to draw out excess moisture, then pat them dry with a paper towel.
Brush both sides of the eggplant slices with 2 tablespoons of olive oil, and season with black pepper.
Heat a large skillet over medium heat. In batches, cook the eggplant slices for 2-3 minutes on each side until slightly golden. Set aside.
Spread 1/2 cup of marinara sauce onto the bottom of a 9x13-inch baking dish.
Arrange a layer of eggplant slices over the marinara sauce.
Spread a layer of ricotta cheese on top of the eggplant slices, sprinkle with garlic powder, and some of the chopped basil.
Top the ricotta layer with 1/2 cup of shredded mozzarella and a sprinkle of parmesan cheese.
Repeat the layers (marinara, eggplant, ricotta, mozzarella, and parmesan) until all the ingredients are used, finishing with a layer of mozzarella and parmesan on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese on top is golden and bubbly.
Remove from the oven and let the dish rest for 5 minutes. Garnish with additional chopped basil before serving.
Nutrition Facts
Calories |
1815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.3 g | 161% | |
| Saturated Fat | 53.3 g | 266% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 323 mg | 108% | |
| Sodium | 6105 mg | 265% | |
| Total Carbohydrate | 95.9 g | 35% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 47.9 g | ||
| Protein | 93.7 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2793 mg | 215% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 2659 mg | 57% | |
*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.
