Prep Time: 15 mins | Cook Time: 55 mins | Rest time: 10 mins | Total Time: 1 hr 20 mins | Servings: 4
A meatless dish that has a wonderful combination of eggplant, tomato sauce, and melted cheese. Who would have thought that with simple ingredients, eggplant can be this fancy and good? This Eggplant Casserole is a must!
INGREDIENTS
Avocado oil spray for pan
1 large eggplant (1 ¼ pound), unpeeled
¼ tsp Diamond Crystal kosher salt
¼ tsp black pepper
¼ tsp garlic powder
½ c. marinara sauce
1 c. shredded part-skim Mozzarella, divided (4 ounces)
1 tbsp grated Parmesan cheese
How to make Eggplant Casserole
Step 1: Prepare the oven. Preheat it to 500 degrees F.
Step 2: With parchment paper, line a rimmed baking sheet and grease with avocado oil spray.
Step 3: Into 1/4-inch thickness, slice the eggplant. On the prepared baking sheet, arrange the slices of eggplants. Spray with avocado oil and season with kosher salt, black pepper, and garlic powder.
Step 4: Place in the preheated oven and roast for about 15 minutes.
Step 5: Take the baking sheet out of the oven. Flip the eggplant slices and spray with oil. Resume roasting for another 10 to 15 minutes until brown and tender.
Step 6: After removing the baking sheet from the oven adjust the oven temperature to 425 degrees F.
Step 7: In the bottom of a greased 1-quart casserole dish, arrange half of the roasted eggplant slices. On top of the slices, spread half of the marinara sauce and sprinkle with half of the mozzarella cheese.
Step 8: On top of the cheese, arrange the rest of the eggplant slices. Spread on top of the rest of the marinara sauce and sprinkle with the remaining mozzarella and Parmesan.
Step 9: Bake for about 15 minutes until golden and bubbly.
Step 10: Remove from the oven and let the eggplant casserole cool for at least 10 minutes.
Step 11: Serve and enjoy!
Nutrition Facts:
Amount per Serving: Calories 166 | Fat 10g 15% | Saturated Fat 4g 25% | Sodium 314mg 14% | Carbohydrates 10g 3% | Fiber 4g 17% | Sugar 6g 7% | Protein 9g 18%
Ingredients
- Avocado oil spray for pan
- 1 large eggplant (1 ¼ pound), unpeeled
- ¼ tsp Diamond Crystal kosher salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ½ c. marinara sauce
- 1 c. shredded part-skim Mozzarella, divided (4 ounces)
- 1 tbsp grated Parmesan cheese
Instructions
Step 1: Prepare the oven. Preheat it to 500 degrees F.
Step 2: With parchment paper, line a rimmed baking sheet and grease with avocado oil spray.
Step 3: Into 1/4-inch thickness, slice the eggplant. On the prepared baking sheet, arrange the slices of eggplants. Spray with avocado oil and season with kosher salt, black pepper, and garlic powder.
Step 4: Place in the preheated oven and roast for about 15 minutes.
Step 5: Take the baking sheet out of the oven. Flip the eggplant slices and spray with oil. Resume roasting for another 10 to 15 minutes until brown and tender.
Step 6: After removing the baking sheet from the oven adjust the oven temperature to 425 degrees F.
Step 7: In the bottom of a greased 1-quart casserole dish, arrange half of the roasted eggplant slices. On top of the slices, spread half of the marinara sauce and sprinkle with half of the mozzarella cheese.
Step 8: On top of the cheese, arrange the rest of the eggplant slices. Spread on top of the rest of the marinara sauce and sprinkle with the remaining mozzarella and Parmesan.
Step 9: Bake for about 15 minutes until golden and bubbly.
Step 10: Remove from the oven and let the eggplant casserole cool for at least 10 minutes.
Step 11: Serve and enjoy!
