Eggplant Parm Bake (no-fry)
Italian · 45 min · vegetarian, gluten-free, low-carb
376 cal
18g protein
22g carbs
24g fat
per serving · estimated
Ingredients
- 2 medium eggplant, sliced 1/2-inch rounds
- 1/4 cup olive oil
- 1 jar (24 oz) marinara sauce
- 12 oz fresh mozzarella, sliced
- 1/2 cup parmesan, grated
- 1/2 cup fresh basil leaves
- 1 tsp kosher salt
- to taste black pepper
Method
- Preheat oven to 425°F. Lay eggplant on 2 sheet pans, brush both sides with olive oil, salt generously. Roast 20 min, flipping halfway.
- Spread 1 cup marinara in a 9x13 baking dish. Layer eggplant, more sauce, mozzarella, parmesan. Repeat.
- Bake at 425°F for 18–20 min until bubbling and golden.
- Rest 5 min. Tear basil over the top; serve.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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