Baked Eggplant Slices with Ricotta Cheese
A delicious dish featuring tender roasted eggplant slices topped with ricotta, mozzarella, and Parmesan, all embraced by marinara sauce.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 large eggplants
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for drizzling
- Fresh basil for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the eggplants into 1/2-inch thick rounds and arrange them on a baking sheet. Drizzle with olive oil and sprinkle generously with salt, pepper, garlic powder, and Italian seasoning.
- Bake the eggplant slices for about 20 minutes until they are tender and slightly golden.
- Remove the baking sheet from the oven and spread a layer of ricotta cheese on top of each eggplant slice.
- Add a spoonful of marinara sauce on top of the ricotta, followed by mozzarella and Parmesan cheese.
- Return to the oven and bake for an additional 15 minutes or until the cheese is melted and bubbly.
- Finish by garnishing with fresh basil before serving.
Notes
For maximum flavor, let the sliced eggplants sit with salt for about 10 minutes before rinsing. Feel free to mix and match your favorite cheeses.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 40mg