Description
Cheesy layered eggplant baked with garlic marinara, Muenster cheese, and fresh basil for a comforting vegetarian dinner.
Ingredients
1 large eggplant or 2 small eggplants, sliced into 1/2-inch rounds
2 tablespoons olive oil
2 teaspoons salt
3 cups garlic marinara sauce
8 ounces Muenster cheese slices, torn into pieces
1/4 cup fresh basil leaves
1/4 teaspoon red pepper flakes (optional)
Instructions
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. Trim the top from the eggplant and slice it into 1/2-inch thick rounds. Sprinkle the slices with salt and let them sit for about 30 minutes.
3. Pat the eggplant slices dry with paper towels.
4. Arrange the slices in a single layer on the prepared baking sheet and drizzle with olive oil.
5. Roast for 15 minutes then remove from the oven.
6. Spread 1/2 cup marinara sauce on the bottom of a baking dish.
7. Arrange roasted eggplant slices in the dish.
8. Top each slice with marinara sauce, Muenster cheese pieces, and basil.
9. Add another eggplant slice on top to form stacks.
10. Pour remaining marinara over the dish and top with remaining cheese.
11. Bake for 20–25 minutes until sauce bubbles and cheese turns golden.
12. Garnish with basil and red pepper flakes before serving.
Notes
Salting the eggplant removes excess moisture and improves texture.
Tear the cheese into smaller pieces so it melts evenly.
Serve with a fresh salad or crusty bread for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Easy Dinner Ideas
- Method: Baking
- Cuisine: Italian-Inspired