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Cheesy eggplant parmesan rounds you’ll love today!

cheesy eggplant parmesan rounds
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Delicious cheesy eggplant parmesan rounds baked to perfection, perfect for a vegetarian appetizer or side dish.

Ingredients

Scale
  • 2 large eggplants, sliced into thick rounds
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup ricotta cheese
  • 1 egg
  • 2 garlic cloves, minced
  • 1 tsp Italian seasoning
  • 2 tbsp olive oil
  • Salt and black pepper, to taste
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Preheat the oven to 400°F (200°C). Brush the eggplant rounds with olive oil, season with salt and pepper, and roast for 15 minutes until tender.
  2. In a bowl, combine the ricotta cheese, egg, garlic, Italian seasoning, and half of the Parmesan cheese.
  3. Spread a layer of marinara sauce in the bottom of a baking dish.
  4. Arrange the roasted eggplant rounds over the sauce and top each with a spoonful of the ricotta mixture.
  5. Spoon additional marinara over each round, then sprinkle generously with mozzarella and the remaining Parmesan cheese.
  6. Bake for 20–25 minutes, until the cheese is melted, bubbly, and golden brown.
  7. Garnish with fresh parsley and let rest for 5 minutes before serving.

Notes

  • For extra flavor, consider adding crushed red pepper flakes to the marinara sauce.
  • Make sure to slice the eggplants evenly for consistent cooking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.homeydishes.com/cheesy-eggplant-parmesan-rounds-recipe/