🍆 Cheesy Eggplant Parmesan Bake

A comforting layered casserole made with tender eggplant, rich tomato sauce, creamy cheese, and a golden melted mozzarella topping.

Ingredients

• 2 large eggplants, sliced into ¼-inch rounds
• 2 cups marinara or tomato sauce
• 1½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup ricotta cheese
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil
• 2 tbsp fresh parsley, chopped

Instructions

1. Prepare the eggplant:
   Slice eggplants into even rounds. Sprinkle lightly with salt and let them sit for 15–20 minutes. Pat dry with paper towels.
2. Roast the eggplant:
   Brush both sides with olive oil. Arrange on a baking sheet and roast at 425°F (220°C) for 20–25 minutes, flipping halfway through, until tender and lightly browned.
3. Prepare the filling:
   Mix ricotta, minced garlic, Italian seasoning, black pepper, and half of the Parmesan.
4. Layer the casserole:
   Spread a little marinara in the bottom of a baking dish. Add a layer of roasted eggplant, followed by tomato sauce, dollops of ricotta mixture, mozzarella, and Parmesan.
5. Repeat:
   Continue layering until all ingredients are used, finishing with plenty of mozzarella and Parmesan on top.
6. Bake:
   Cover loosely with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake another 10–15 minutes, until bubbling and beautifully golden.
7. Rest and garnish:
   Let it rest for 10–15 minutes before slicing. Sprinkle generously with fresh parsley.

🍽️ Serving

Serve warm with a crisp green salad, roasted vegetables, or crusty garlic bread.

Tip: For the best texture, roast the eggplant rather than frying it—the layers stay tender without becoming overly oily.