Eggplant Marinara Recipe
Topped with mozzarella cheese & basil
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Ingredients
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Vegetables
Dairy
Spices
Method
Preparation
- 1
Prepare the Eggplant
Slice the eggplant into 1/2 inch thick rounds. Lay them on a baking sheet and sprinkle with salt. Let them sit for 30 minutes to draw out moisture, then rinse and pat dry.
- 2
Chop the Vegetables
Finely chop the onion and mince the garlic cloves.
Cooking the Marinara
- 3
Sauté the Aromatics
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- 4
Make the Sauce
Add the canned crushed tomatoes to the skillet, along with salt, black pepper, and red pepper flakes. Stir well and let simmer for 15-20 minutes to thicken slightly.
Cooking the Eggplant
- 5
Assembling the Dish
- 6
Combine and Bake
Preheat your oven to 375°F (190°C). In a large baking dish, spread a layer of the marinara sauce at the bottom. Add a layer of fried eggplant, followed by a layer of mozzarella cheese and a sprinkle of fresh basil. Repeat layers, finishing with mozzarella and Parmesan cheese on top.
- 7
Bake
Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and golden.
Serving
- 8
Garnish and Serve
Remove from the oven, let it cool for a few minutes, and garnish with additional fresh basil before serving.