Layered Eggplant Marinara

Name: Layered Eggplant Marinara
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 eggplant (small, sliced 1/4-inch thick); 1 tablespoon olive oil; 1 clove garlic (minced); 1.5 cup marinara sauce (prepared); 0.5 cup shredded mozzarella cheese (shredded); 2 tablespoon grated Parmesan cheese (grated); 0.5 teaspoon dried Italian seasoning; 0.5 teaspoon salt (kosher); 2 piece garlic bread (prepared, frozen)

A meatless Italian option featuring tender sliced eggplant layered with rich marinara sauce and creamy melted mozzarella cheese, served with crusty garlic bread.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 2
Cuisine: Italian
Difficulty: Easy

Dietary

Vegetarian
Nut-Free
Soy-Free
Egg-Free
Pescatarian
High-Protein
High-Fiber

Ingredients

1 eggplant (small, sliced 1/4-inch thick)
1 tablespoon olive oil
1 clove garlic (minced)
1.5 cup marinara sauce (prepared)
0.5 cup shredded mozzarella cheese (shredded)
2 tablespoon grated Parmesan cheese (grated)
0.5 teaspoon dried Italian seasoning
0.5 teaspoon salt (kosher)
2 piece garlic bread (prepared, frozen)

Instructions

Preheat the oven or toaster oven to 375°F. Arrange 1 sliced eggplant on a sheet pan. Brush both sides lightly with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt. Bake for 10 minutes until slightly softened.
While the eggplant bakes, combine 1 1/2 cups prepared marinara sauce, 1 clove garlic, 1/2 teaspoon dried Italian seasoning, and remaining 1/4 teaspoon salt in a small pot and heat until simmering.
Lightly coat a small, oven-safe dish (about 8x5 inches) with some marinara sauce. Layer half of the baked eggplant slices, half of the remaining sauce, and half of the 1/2 cup shredded mozzarella cheese. Repeat the layers with the remaining eggplant, sauce, and cheese. Sprinkle the top with 2 tablespoons grated Parmesan cheese.
Return the dish and 2 pieces prepared frozen garlic bread to the oven. Bake for 10-12 minutes, or until the cheese is melted and bubbly and the garlic bread is golden. Serve immediately.

Notes

Using pre-sliced or frozen eggplant cutlets can shave several minutes off the prep time. If you prefer a crunchier top, broil the dish for the last minute of cooking.

Nutrition (per serving)

Calories: 471
Protein: 20.9 g
Carbohydrates: 49.1 g
Fat: 22.9 g
Fiber: 9.3 g
Sodium: 1676 mg
Saturated Fat: 7.5 g
Sugar: 18.2 g
Cholesterol: 21 mg