Description
A delicious and healthy twist on the classic eggplant parmesan, perfect for spring.
Ingredients
Scale
- 2 medium eggplants, sliced
- 1 teaspoon salt
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Fresh basil leaves for garnish
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 eggplants and pat them dry with paper towels.
- In a large baking dish, layer half of the eggplant slices, followed by half of the marinara sauce, half of the mozzarella, and half of the Parmesan.
- Repeat the layers with the remaining ingredients.
- Top with breadcrumbs and drizzle with olive oil.
- Bake for 30-35 minutes until the cheese is bubbly and golden brown.
- Let it cool for a few minutes before serving. Garnish with fresh basil leaves.
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Notes
- For a gluten-free version, use gluten-free breadcrumbs.
- Feel free to add other vegetables like zucchini or bell peppers.
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg