Eggplant Parm Bake (no-fry)
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Italian · 45 min · vegetarian, gluten-free, low-carb
376 cal
18g protein
22g carbs
24g fat
per serving · estimated
Ingredients
- 1 medium eggplant, sliced 1/2-inch rounds
- 1/4 cup olive oil
- 1 jar (24 oz) marinara sauce
- 4 oz fresh mozzarella, sliced
- 1/4 cup parmesan, grated
- 1/4 cup fresh basil leaves
- 1/4 tsp kosher salt
- to taste black pepper
Method (tap to check — screen stays awake)
- Preheat oven to 425°F. Lay eggplant on 2 sheet pans, brush both sides with olive oil, salt generously. Roast 20 min, flipping halfway.
- While the eggplant roasts, warm the marinara in a saucepan. Spread 1 cup in a 9x13 baking dish; layer hot eggplant, warm sauce, mozzarella, parmesan. Repeat.
- Bake at 425°F for 10–12 min — everything is already hot, so it only needs the cheese melted and the edges bubbling.
- Rest 3 min. Tear basil over the top; serve.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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