Cheesy Eggplant with Marinara
Cheesy Eggplant with Marinara is flavorful and topped with cheese that is both gooey and creamy. The delicious dinner you can cook with this simple eggplant recipe will go well with all of your favorite side dishes.
Compared to eggplant parmesan, this cheesy eggplant with marinara is more sophisticated. This recipe, which consists of brown and bubbling gooey cheese and slices of oven-baked eggplant smothered in savory sauce, is a family favorite in my home. Its salty flavors blend so beautifully with the cheese’s saltiness and the tomato sauce’s sweetness. This recipe is straightforward yet delivers a lot of fantastic flavor and texture.
Cheesy Eggplant with Marinara Ingredients
- 1 small eggplant
- 2 tablespoons of olive oil
- 1/2 cup tomato sauce of your choice, such as marinara
- 1/4 cup of grated mozzarella
- a half-cup of shredded Parmesan
- or to taste, 1/2 tsp. sea salt
- pepper, or to taste, 1/4 tsp
- Wash the eggplant and cut it into circles that are 12 inches thick.
- Olive oil should be lightly brushed all over the eggplant slices before placing them on a baking sheet. To taste, season with salt and pepper. Bake the eggplant for 20 minutes at 400°F in a preheated oven.
- Eggplant should be removed from the oven. After that, gently spread a spoonful of marinara over each slice. Sprinkle them with Parmesan and mozzarella.
- Broil on high for about 2 to 3 minutes, or until brown bubbles are just beginning to form and the cheese has melted.
- Serve the cheesy eggplant right away with fresh parsley sprinkled on top.
- The eggplant shouldn’t be cut too thin. The slices will become dry and crispy if they are too thin. For the best flavor and texture, look for ones that are about 12-inch thick.
- The eggplant needs salt. Salt the eggplant slices and let them sit for 30 minutes before pinning them dry to get rid of any bitterness if you get your eggplant from the store.
- Broil the cheese to melt it. The cheesy top of these eggplant slices is directly impacted by the downward flow of heat from the oven’s top during the broiling process. By doing this, it will become nicely browned and bubbly.
- Use different herbs in this recipe for variations. This eggplant dish pairs exceptionally well with other herbs like rosemary, basil, and oregano.
- Try substituting other cheeses. In this recipe, ricotta, muenster, and gouda can all be used.
- Include the vegetables in the sauce. For a more flavorful marinara sauce, try adding some diced bell pepper, mushrooms, or garlic.
- How to Store and Reheat It Place any leftovers in an airtight container in the refrigerator for up to two days. They can also be frozen for up to three months in the baking dish covered with foil and plastic wrap. To reheat, place it in an oven heated to 350 degrees Fahrenheit for about 10 minutes after thawing overnight in the refrigerator.