Ingredients
Scale
- 2 medium eggplants, sliced into ½-inch rounds
- 3 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1 cup marinara sauce
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs (panko preferred)
- 1 cup shredded mozzarella cheese (optional)
- Fresh basil or parsley for garnish
- Salt and pepper, to taste
Instructions
- Slice eggplants and sprinkle with salt; rest for 30 minutes, then pat dry.
- Preheat oven to 400°F (200°C).
- Brush eggplant slices with olive oil and season with pepper.
- Arrange on baking sheet and bake 20–25 minutes, flipping halfway, until golden.
- In a baking dish, spread marinara sauce; layer baked eggplant slices over it.
- Top with more sauce, Parmesan, breadcrumbs, and mozzarella if using.
- Bake an additional 10–15 minutes until bubbly and golden.
- Let rest 5–10 minutes before serving. Garnish with fresh herbs.
Notes
- Salting eggplant removes bitterness and excess moisture for better texture.
- Use quality olive oil and fresh herbs for enhanced flavor.
- For gluten-free, swap breadcrumbs with gluten-free variety.
- Add layers of sautéed vegetables or cooked ground meat for variety.
- Prep Time: 15 minutes (plus 30 minutes salting time)
- Cook Time: 35 minutes
- Category: Main dish / Vegetarian
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 4–6
- Calories: 250
- Sugar: 6g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 15mg