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One Pan Eggplant Bake

One Pan Eggplant Bake

A comforting, bubbly, and cheese-filled masterpiece that celebrates the humble eggplant, this One Pan Eggplant Bake is a lighter alternative to traditional fried versions, offering rich flavors with minimal cleanup.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: Italian
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 2 medium or 1 large eggplants
  • 24 ounces marinara sauce
  • 2 cups mozzarella cheese
  • 1/2 cup parmesan cheese
  • 3 cloves garlic, minced
  • 1/4 cup fresh basil, torn or chiffonade
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and lightly grease a large baking dish with olive oil.
  2. Slice the eggplants into rounds about half an inch thick, sprinkle with salt, let sit for 15 minutes, then pat dry.
  3. Spread half a cup of marinara sauce on the bottom of the prepared baking dish.
  4. Arrange a layer of eggplant slices over the sauce, sprinkle with minced garlic, salt, pepper, and dried oregano, then drizzle with olive oil.
  5. Top with more marinara sauce and a generous handful of mozzarella and parmesan. Repeat layers until all ingredients are used, finishing with a thick layer of cheese.
  6. Cover the dish tightly with aluminum foil and bake for 25 minutes.
  7. Remove the foil and bake for another 15 to 20 minutes until the cheese is golden brown and bubbling.
  8. Sprinkle fresh basil over the top, let rest for 10 minutes before serving.

Notes

Ensure eggplant slices are about half an inch thick for the best texture. Salting the eggplant helps prevent bitterness and excess moisture.