Name: Two-Cheese Eggplant Bake with Marinara & Parsley
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 eggplants; 1 small bunch Italian (flat-leaf) parsley; 3 (227 g) blocks mozzarella cheese; 170 g Parmesan cheese; 4 ½ (213 ml) cans tomato sauce; black pepper; extra virgin olive oil; Italian seasoning; salt

Two-Cheese Eggplant Bake with Marinara & ParsleyTwo-Cheese Eggplant Bake with Marinara & Parsley — a 45-minute dinner recipe with 9 ingredients, serving 6.Ingredients

3 eggplants

1 small bunch Italian (flat-leaf) parsley

3 (227 g) blocks mozzarella cheese

170 g Parmesan cheese

4 ½ (213 ml) cans tomato sauce

black pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Preheat oven to 230°C (450°F).

Wash, dry, and trim eggplants; slice into ¼-inch thick rounds.

Place eggplant in a large bowl along with oil, salt, and pepper. Toss to coat.

Divide eggplant between two baking sheet pans and arrange in a single layer. Place in the oven and roast, flipping halfway through, until eggplant is soft, 15-18 minutes. Remove from oven.

Meanwhile, wash, dry, and shave parsley leaves off the stems; discard stems and mince the leaves. Place half the parsley in a medium bowl (setting the rest aside for garnish).

Add tomato sauce, Italian seasoning, and salt to the bowl with the parsley; stir to combine.

Grate mozzarella. Finely grate Parmesan.

Pour a thin layer of tomato sauce in the bottom of a large baking dish. Place half the roasted eggplant slices in the dish, arranging them in a single layer; top with half of the remaining sauce and half of the mozzarella and Parmesan. Repeat with the remaining eggplant, sauce, and cheese.

Place baking dish in the oven and bake until eggplant is warmed through and cheese is melted and bubbly, about 20 minutes.

Remove dish from the oven and top with remaining parsley.

To serve, divide eggplant bake between plates or bowls. Enjoy!

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