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.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Spread 1/2 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.

Step 6

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.

Step 7

Repeat the layers (eggplant, marinara sauce, mozzarella, Parmesan) until all the eggplant is used, ending with a layer of cheese on top.

Step 8

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.

Step 9

Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbly.

Step 10

Remove from the oven and let the dish cool for 5 minutes. Garnish with fresh basil leaves before serving.

Nutrition Facts

Serving size	(2087.5g)

Amount per serving	% Daily Value*
Calories	2066.0

Total Fat 116.7g	0%
Saturated Fat 45.0g	0%
Polyunsaturated Fat 4.9g
Cholesterol 200.6mg	0%
Sodium 10324.7mg	0%
Total Carbohydrate 164.5g	0%
Dietary Fiber 46.3g	0%
Total Sugars 60.6g
Protein 100.9g	0%

Vitamin D 0IU	0%
Calcium 2278.6mg	0%
Iron 8.8mg	0%
Potassium 3017.2mg	0%

*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.

Source of Calories

Fat: 49.7%

Protein: 19.1%

Carbs: 31.2%