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Oven-Baked Italian Eggplant

A flavorful Mediterranean dish featuring roasted eggplant layered with marinara sauce and cheeses, perfect for weeknight dinners or weekend gatherings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course, Vegetarian
Cuisine: Italian, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium medium-sized eggplants Choose firm and shiny eggplants.
  • 1-2 cups marinara sauce Store-bought or homemade.
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • to taste salt and pepper
  • Olive oil Olive oil For drizzling and brushing.
  • Fresh basil leaves Fresh basil leaves for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Slice the eggplants into 1/2 inch thick rounds. Sprinkle salt on both sides and let them sit for about 20 minutes to draw out the bitterness. After 20 minutes, rinse and pat dry.
Roasting
  1. On a baking sheet, drizzle olive oil and lay out the eggplant slices. Brush the tops with olive oil, then roast for about 20 minutes, flipping halfway until golden brown and tender.
Assembly
  1. In a large baking dish, spread a thin layer of marinara sauce at the bottom.
  2. Layer half of the roasted eggplant slices, half of the remaining marinara, and half of the mozzarella cheese. Repeat with the remaining eggplant, sauce, and cheese.
Final Bake
  1. Sprinkle the grated Parmesan on top and bake in the oven for an additional 20-25 minutes until bubbly and golden.
Garnishing and Serving
  1. Once baked, let it cool for a few minutes, then garnish with fresh basil leaves before serving.

Notes

For a healthier twist, consider using an air fryer instead of roasting. You can also add crushed red pepper flakes for spice or layer in protein like lentils or chickpeas for a hearty variation. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.