Description
A delicious and hearty meatless casserole made with layers of eggplant, marinara sauce, and cheese, perfect for a comforting meal.
Ingredients
Scale
- 2 medium eggplants, sliced
- 1 teaspoon salt
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil, chopped (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Sprinkle the sliced eggplants with salt and let them sit for 30 minutes to draw out moisture.
- Rinse the eggplant slices and pat them dry with paper towels.
- In a baking dish, spread a layer of marinara sauce on the bottom.
- Layer half of the eggplant slices over the sauce, followed by half of the mozzarella and half of the Parmesan cheese.
- Repeat the layers with the remaining ingredients, finishing with a layer of cheese on top.
- Sprinkle dried oregano, garlic powder, and black pepper over the top.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving. Garnish with fresh basil if desired.
Notes
- For a gluten-free version, ensure the marinara sauce is gluten-free.
- Feel free to add other vegetables like zucchini or bell peppers for extra flavor.
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg