This Cheesy Eggplant with Marinara is deliciously savory and topped with gooey, creamy cheese. This easy eggplant recipe makes an amazing dinner that will complement all your favorite side dishes.
This Cheesy Eggplant with Marinara is similar to eggplant parmesan, but more elegant. Slices of oven baked eggplant covered with flavorful sauce and gooey cheese that's brown and bubbling, this dish is a favorite in my house. Its savory flavors mix so well with the saltiness of the cheese and the sweet tomato sauce. This is a simple recipe that packs a lot of great taste and texture.
Not only does this make a scrumptious dinner, but it's also great for family and friends who prefer vegetarian and gluten-free foods. Serve this with all your favorite sides and feel free to tweak it with variations that fit your tastes. This Cheesy Eggplant with Marinara is simple and so easy to make, so you can enjoy it whenever you like. You can even double the batch and freeze half for later! Let's take a look at what you'll need to make it.
Main Ingredients
- Eggplant. The star of this dish!
- Olive Oil. This can be skipped if you want to lower the fat and calories.
- Marinara. Or your favorite tomato sauce works, too.
- Mozzarella. For a nice, gooey, and smooth texture.
- Parmesan. Adds extra flavor.
- Parsley. To garnish. You may use other herbs, like oregano, if you prefer.
- Salt & Pepper. To taste.
How to Make Eggplant with Marinara Sauce
1. Wash the eggplant and cut it into ½ inch-thick circles.
2. Place the eggplant slices onto a baking sheet and lightly brush them with olive oil on both sides. Season with salt and pepper to taste. Place the eggplant in a preheated oven, and bake at 400°F for 20 minutes.
3. Remove the eggplant from the oven. Then add a spoonful of marinara on top of each slice and spread it gently. Sprinkle them with mozzarella and Parmesan.
4. Broil on high for about 2-3 minutes, or until the cheese has melted and brown bubbles are just starting to form.
5. Sprinkle the cheesy eggplant with fresh parsley and serve immediately.
Tips for the best Cheesy Eggplant with Marinara
- Don't cut the eggplant too thin. If the slices are too thin, they'll get crispy and dry. Make sure they are about ½-inch thick for the best texture and flavor.
- Salt the eggplant. If you are getting your eggplant from the store, they can sometimes be a little bitter, so salt the slices and let them sit for 30 minutes before patting dry to remove any bitterness.
- Broil to melt the cheese. Broiling sends heat down from the top of the oven, which puts it directly on the cheesy top of these eggplant slices. This will get it nice and bubbling and browned.
Variations to this Recipe
- Use different herbs. Oregano, basil, rosemary, and other herbs taste great with this eggplant dish.
- Substitute different cheeses. Ricotta, muenster, and gouda could all be used in this recipe.
- Add vegetables to the sauce. If you're using marinara sauce, try adding some diced mushroom, bell pepper, or minced garlic for added flavor.
How to Store and Reheat it
Store any leftovers in the refrigerator in an airtight container for up to 2 days. You can also freeze them in the baking dish, covered with plastic wrap and foil, for up to 3 months. To reheat, allow it to thaw overnight in the fridge and then place it in a 350°F oven for about 10 minutes, until warmed through.
What to Serve this with
This Cheesy Eggplant with Marinara works well with so many other dishes. You can enjoy it with a side of Rice and Beans, Spinach Rice, Simple Mashed Beans, or Couscous with Sun-Dried Tomatoes. Salads and soups, such as Cucumber Tomato Feta Salad and Red Lentil Soup, are delicious starters. And to end the meal, serve up some 4-Ingredient Chocolate Mousse or Cinnamon Fried Pineapples for a sweet finish.
This recipe for Cheesy Eggplant with Marinara makes a scrumptious main course that everyone is going to love. Healthy, flavorful, and versatile, you'll be glad to have this easy recipe in your repertoire.
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Video Tutorial
Cheesy Eggplant with Marinara
Ingredients
- 1 medium eggplant
- 2 tbsp. olive oil
- ½ cup marinara or your favorite tomato sauce
- ¾ cup shredded mozzarella
- ½ cup shredded Parmesan
- ½ tsp. sea salt or to taste
- ¼ tsp. pepper or to taste
Instructions
- Wash the eggplant and cut it into ½ inch-thick circles.
- Place the eggplant slices onto a baking sheet and lightly brush them with olive oil on both sides. Season with salt and pepper to taste. Place the eggplant in a preheated oven, and bake at 400°F for 20 minutes.
- Remove the eggplant from the oven. Then add a spoonful of marinara on top of each slice and spread it gently. Sprinkle them with mozzarella and Parmesan.
- Broil on high for about 2-3 minutes, or until the cheese has melted and brown bubbles are just starting to form.
- Sprinkle the cheesy eggplant with fresh parsley and serve immediately.
Notes
Tips for the best Cheesy Eggplant with Marinara
- Don't cut the eggplant too thin. If the slices are too thin, they'll get crispy and dry. Make sure they are about ½-inch thick for the best texture and flavor.
- Salt the eggplant. If you are getting your eggplant from the store, they can sometimes be a little bitter, so salt the slices and let them sit for 30 minutes before patting dry to remove any bitterness.
- Broil to melt the cheese. Broiling sends heat down from the top of the oven, which puts it directly on the cheesy top of these eggplant slices. This will get it nice and bubbling and browned.
Variations to this Recipe
- Use different herbs. Oregano, basil, rosemary, and other herbs taste great with this eggplant dish.
- Substitute different cheeses. Ricotta, muenster, and gouda could all be used in this recipe.
- Add vegetables to the sauce. If you're using marinara sauce, try adding some diced mushroom, bell pepper, or minced garlic for added flavor.
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