Prep Time: 15 mins | Cook Time: 55 mins | Rest Time: 10 mins | Total Time: 1 hr 20 mins | Yield: 4 Servings
Simple, delicious, and easy! These three words best describe my experience with this Cheesy Eggplant Casserole! Try this recipe now, and I promise you that it is worth all your time and effort!
Ingredients:
1 c shredded part-skim Mozzarella, divided (4 ounces)
¼ tsp Diamond Crystal kosher salt
½ c marinara sauce
1 tbsp grated Parmesan cheese
Avocado oil spray for the pan
1 large eggplant (1 ¼ pound), unpeeled
¼ tsp garlic powder
¼ tsp black peppers
Directions:
Prepare the oven and preheat to 250 degrees C or 500 degrees F.
Line with parchment paper onto a large rimmed baking sheet.
Apply avocado cooking spray over the parchment paper.
Slice the eggplant into 1/4-inch round pieces.
Lay the eggplant slices onto the prepared baking sheet and arrange them in a single layer.
Apply avocado oil, then sprinkle garlic powder, salt, and pepper on top to season.
Place the baking sheet in the preheated oven and roast the eggplant slices for about 15 minutes.
Flip the eggplant slices, then apply cooking spray on top. Roast the other sides for 10 more minutes.
Remove the eggplant slices from the oven.
Turn the heat down to 425 degrees F.
Apply cooking spray to a 1-quart casserole dish.
Add 1/2 of the roasted eggplant slices into the prepared casserole dish and arrange them in a single layer.
Add 1/2 of the marinara sauce on top and spread it evenly.
Sprinkle 1/2 of the mozzarella cheese on top. Repeat the process with the rest of the ingredients until everything is arranged in layers ending with Parmesan cheese.
Place it inside the oven and bake for 15 minutes or until the cheese turns golden brown.
Remove from the oven and allow the casserole to rest for a few minutes at room temperature.
Serve warm and enjoy!
Nutrition Facts:
Serving: 0.25 recipe | Calories: 166 kcal | Carbohydrates: 10g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Sodium: 314mg | Fiber: 4g | Sugar: 6g
Ingredients
- 1 c shredded part-skim Mozzarella, divided (4 ounces)
- ¼ tsp Diamond Crystal kosher salt
- ½ c marinara sauce
- 1 tbsp grated Parmesan cheese
- Avocado oil spray for the pan
- 1 large eggplant (1 ¼ pound), unpeeled
- ¼ tsp garlic powder
- ¼ tsp black peppers
Instructions
Prepare the oven and preheat to 250 degrees C or 500 degrees F.
Line with parchment paper onto a large rimmed baking sheet.
Apply avocado cooking spray over the parchment paper.
Slice the eggplant into 1/4-inch round pieces.
Lay the eggplant slices onto the prepared baking sheet and arrange them in a single layer.
Apply avocado oil, then sprinkle garlic powder, salt, and pepper on top to season.
Place the baking sheet in the preheated oven and roast the eggplant slices for about 15 minutes.
Flip the eggplant slices, then apply cooking spray on top. Roast the other sides for 10 more minutes.
Remove the eggplant slices from the oven.
Turn the heat down to 425 degrees F.
Apply cooking spray to a 1-quart casserole dish.
Add 1/2 of the roasted eggplant slices into the prepared casserole dish and arrange them in a single layer.
Add 1/2 of the marinara sauce on top and spread it evenly.
Sprinkle 1/2 of the mozzarella cheese on top. Repeat the process with the rest of the ingredients until everything is arranged in layers ending with Parmesan cheese.
Place it inside the oven and bake for 15 minutes or until the cheese turns golden brown.
Remove from the oven and allow the casserole to rest for a few minutes at room temperature.
Serve warm and enjoy!
Notes
Nutrition Facts: Serving: 0.25 recipe | Calories: 166 kcal | Carbohydrates: 10g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Sodium: 314mg | Fiber: 4g | Sugar: 6g
