Baked eggplant parmesan rounds that delight every bite!
Delicious baked eggplant parmesan rounds that are cheesy, crispy, and perfect for any meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 large eggplants, sliced into thick rounds
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp dried oregano
- 1 cup ricotta cheese (optional)
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh basil leaves, chopped
Instructions
- Preheat the oven to 375°F (190°C). Lightly salt eggplant slices and let sit for 10 minutes, then pat dry.
- Brush eggplant rounds with olive oil and roast for 15–20 minutes until tender.
- Spread marinara sauce evenly in a baking dish.
- Arrange roasted eggplant slices over the sauce.
- Spoon extra marinara on top of each slice, then add ricotta (optional), mozzarella, and Parmesan.
- Bake for 20–25 minutes until the cheese is melted, bubbly, and golden.
- Finish with fresh basil leaves and serve hot.
Notes
- For extra crispy eggplant, you can bread the slices before roasting.
- This dish can be made ahead of time and baked before serving.
- Feel free to add other vegetables or herbs to customize the recipe.
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg