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Baked Eggplant Parmesan Casserole with Tomato & Herbs Delights!

Baked Eggplant Parmesan Casserole with Tomato & Herbs
Print Recipe

A delicious and hearty baked eggplant parmesan casserole layered with fresh tomatoes and herbs, perfect for a comforting meal.

Ingredients

Scale
  • 2 large eggplants, sliced
  • 3 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 cup fresh basil, chopped
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Olive oil for drizzling

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Slice the eggplants and sprinkle with salt. Let them sit for 30 minutes to draw out moisture.
  3. Rinse and pat dry the eggplant slices.
  4. In a baking dish, spread a layer of marinara sauce on the bottom.
  5. Layer half of the eggplant slices over the sauce, followed by half of the mozzarella and half of the Parmesan cheese.
  6. Sprinkle with half of the chopped basil and oregano.
  7. Repeat the layers with the remaining ingredients, finishing with a layer of cheese on top.
  8. Drizzle olive oil over the top and season with salt and pepper.
  9. Bake in the preheated oven for 45-50 minutes, or until the cheese is bubbly and golden.
  10. Let it cool for a few minutes before serving.

Notes

  • For a healthier version, you can grill the eggplant slices instead of baking them.
  • Feel free to add other vegetables like zucchini or bell peppers for extra flavor.
  • This dish can be made ahead of time and reheated before serving.

Nutrition

Find it online: https://howeats.com/baked-eggplant-parmesan-casserole-tomato-herbs/