Ingredients
Scale
- 2 medium eggplants, sliced lengthwise
- 2 cups marinara sauce
- 1 cup whole milk ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 tsp dried oregano
- 1 tsp dried basil
- Olive oil for drizzling
- Salt (to taste)
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the eggplants lengthwise into thin strips and lightly salt them. Let sit for 15 minutes, then pat dry.
- Arrange the sliced eggplants on a baking sheet lined with parchment paper. Drizzle with olive oil and roast for 20 minutes until tender.
- In a baking dish, layer marinara sauce, roasted eggplants, dollops of ricotta, oregano, and mozzarella. Repeat layers until all ingredients are used.
- Cover with foil and bake for 30 minutes; remove foil during the last 10 minutes to brown the cheese.
- Allow to cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 17g
- Cholesterol: 40mg