Baked cheesy eggplant parmesan is your new favorite dish!
Baked cheesy eggplant parmesan is a delicious and hearty Italian dish made with layers of roasted eggplant, marinara sauce, and a blend of cheeses, perfect for a comforting family dinner.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 large eggplants, sliced lengthwise
- 2½ cups marinara sauce
- 2 cups shredded mozzarella cheese
- 3/4 cup grated Parmesan cheese
- 1 cup ricotta cheese
- 1 egg
- 3 garlic cloves, minced
- 1 tsp Italian seasoning
- 1/2 tsp dried oregano
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat the oven to 375°F (190°C). Brush the eggplant slices with olive oil, season with salt and pepper, and roast for 15 minutes until tender.
- In a bowl, mix the ricotta, egg, garlic, Italian seasoning, oregano, and half of the Parmesan cheese.
- Spread a layer of marinara sauce in the bottom of a baking dish.
- Arrange the roasted eggplant slices over the sauce and spread the ricotta mixture evenly on top.
- Spoon more marinara over the eggplant and sprinkle generously with mozzarella and the remaining Parmesan cheese.
- Bake for 25–30 minutes, until the cheese is melted, bubbly, and beautifully golden.
- Let the dish rest for 5 minutes, garnish with fresh parsley, and serve warm.
Notes
- For extra flavor, consider adding sautéed vegetables like spinach or mushrooms to the layers.
- This dish can be made ahead of time and baked just before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg