Craving a comforting, cheesy dish that’s both delicious and healthy? Look no further than our SCD Eggplant Parmesan Bake! This Italian classic reimagined is not only gluten-free but also packed with flavor, making it the perfect addition to your dinner table. With layers of perfectly roasted eggplant, rich marinara sauce, and gooey mozzarella, this dish will have your taste buds singing and your guests begging for seconds. Ready to impress your family with a dish that’s easy to prepare yet utterly satisfying? Let’s dive into this delightful recipe that will transform your weeknight meals!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 medium eggplants, sliced
- 2 cups marinara sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 tsp Italian seasoning
- Salt to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Wash the eggplants and slice them lengthwise into 1/4-inch thick pieces. Sprinkle salt on both sides of the eggplant slices and let them sit for 15 minutes to draw out excess moisture.
- Pat the eggplant slices dry with paper towels to remove excess moisture and salt. This helps prevent soggy eggplant and improves texture.
- Lightly brush each eggplant slice with olive oil on both sides. Arrange the slices in a single layer on the prepared baking sheet.
- Bake the eggplant slices for 15-20 minutes, flipping halfway through, until they are golden brown and slightly crispy at the edges.
- In a 9x13 inch baking dish, begin layering the ingredients. Start with a thin layer of marinara sauce on the bottom of the dish.
- Arrange a layer of roasted eggplant slices over the marinara sauce, slightly overlapping them.
- Sprinkle a portion of mozzarella and parmesan cheese over the eggplant. Dust with Italian seasoning.
- Repeat the layering process: marinara sauce, eggplant slices, cheeses, and seasonings until all ingredients are used, finishing with a generous layer of cheese on top.
- Cover the baking dish with aluminum foil and bake for 25-30 minutes.
- Remove the foil and bake for an additional 10 minutes to allow the cheese to become golden and bubbly.
- Remove from the oven and let the dish rest for 10 minutes before serving to allow the layers to set.
- Serve hot, garnished with fresh basil or parsley if desired.
Tips
- Salting the Eggplant: Don’t skip the salting step! It helps to draw out excess moisture and bitterness from the eggplant, resulting in a firmer and more flavorful dish.
- Layering Technique: For the best flavor, be generous with your marinara sauce and cheeses between the layers. This ensures every bite is packed with deliciousness!
- Baking Time: Keep an eye on your bake as oven temperatures can vary. You want the cheese to be golden and bubbly, so adjust the time as needed.
- Resting Period: Allow the dish to rest for about 10 minutes after baking. This helps the layers set and makes serving easier.
- Garnishing: For an extra touch, garnish with fresh basil or parsley before serving. Not only does it add a pop of color, but it also enhances the flavor!
Nutrition Facts
Calories: 259kcal
Carbohydrates: 22g
Protein: 15g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 33mg
