Indulge in the creamy and flavorful goodness of this Cheesy Eggplant Casserole. Layers of tender eggplant slices, rich marinara sauce, and gooey cheese create a comforting and satisfying dish. With a sprinkle of herbs and spices, this casserole is a perfect balance of flavors. Serve it as a main course or a side dish, and watch your family and friends enjoy every mouthful. Get ready to dive into this cheesy delight!
Ingredients
- 2 large eggplants
- 4 cups marinara sauce
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons olive oil
Directions
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Slice the eggplants into 1/4-inch thick rounds. Sprinkle salt over the slices and let them sit for 15 minutes. This helps to remove any bitterness. Rinse the eggplant slices under cold water and pat dry with paper towels.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
- Add the eggplant slices to the skillet in batches and cook for about 2-3 minutes per side until lightly browned. Remove from the skillet and set aside.
- In the prepared baking dish, spread a thin layer of marinara sauce. Place a single layer of eggplant slices on top. Sprinkle with mozzarella and Parmesan cheeses, and herbs (basil and parsley). Repeat the layers until all the ingredients are used, ending with a layer of cheese on top.
- Bake in the preheated oven for 30-35 minutes, or until the cheese is golden and bubbly.
- Remove from the oven and let it cool slightly before serving. Garnish with additional chopped basil and parsley, if desired.
- Serve hot and enjoy this delicious Cheesy Eggplant Casserole!
