Cheesy Eggplant with Marinara
This Cheesy Eggplant with Marinara is deliciously savory and topped with gooey, creamy cheese. This easy recipe makes an amazing dinner that will complement all your favorite side dishes.
Servings: 8 slices
- 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
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.
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.