Ingredients
Scale
- 3 medium eggplants
- 3 cups marinara sauce
- 15 ounces ricotta cheese
- 1 large egg
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- Olive oil
- 1 teaspoon salt
- Ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Instructions
- Preheat oven to 400°F (200°C).
- Slice eggplants into ¼-inch rounds, sprinkle with salt, and let sit for 20 minutes to draw out moisture.
- Pat dry, drizzle with olive oil, and roast on a baking sheet for 20-25 minutes.
- In a mixing bowl, combine ricotta cheese, egg, half of the Parmesan cheese, oregano, basil, and pepper until smooth.
- In a baking dish, layer marinara sauce, roasted eggplant slices, ricotta mixture, and mozzarella. Repeat layers until all ingredients are used.
- Cover with foil and bake for 25 minutes; then uncover and bake for another 15-20 minutes until bubbly and golden.
- Let cool for 10 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approximately 240g)
- Calories: 330
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 80mg