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Eggplant Parmesan is a cherished dish that has captured the hearts of many, especially those seeking a comforting meal that doesn't compromise on flavor. This creamy eggplant Parmesan bake takes the classic recipe to new heights, featuring layers of tender, savory eggplant nestled between rich marinara sauce and gooey cheeses. The result is a dish that’s not only indulgent but also celebrates the versatility of eggplant, making it a standout choice for both vegetarians and meat-lovers alike.

Creamy Eggplant Parmesan Bake

Discover the warmth and comfort of a Creamy Eggplant Parmesan Bake, a delicious vegetarian dish that brings classic Italian flavors to your table. This recipe features layers of tender eggplant, rich marinara sauce, and gooey cheeses, making it a satisfying choice for everyone. Not only is it indulgent and hearty, but eggplant also provides essential nutrients and health benefits. Perfect for family dinners or gatherings, this bake is sure to impress!
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Ingredients
  

2 medium eggplants, sliced into ½-inch rounds

1 teaspoon salt

2 cups marinara sauce (store-bought or homemade)

2 cups ricotta cheese

1 large egg

1 cup grated Parmesan cheese

2 cups shredded mozzarella cheese

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon garlic powder

Fresh basil leaves for garnish (optional)

Olive oil for drizzling

Freshly ground black pepper to taste

Instructions
 

Prepare the Eggplants: Place the sliced eggplants in a colander and sprinkle them with salt. Let them sit for about 30 minutes to draw out excess moisture and bitterness. Rinse and pat dry with paper towels.

    Preheat Oven: Preheat your oven to 375°F (190°C).

      Roast the Eggplants: On a baking sheet, arrange the eggplant slices in a single layer. Drizzle with olive oil and season with freshly ground black pepper. Roast in the preheated oven for about 20-25 minutes, turning halfway, until tender and slightly golden. Remove from the oven and set aside.

        Prepare the Cheese Mixture: In a mixing bowl, combine ricotta cheese, egg, half of the Parmesan cheese, oregano, basil, and garlic powder. Mix until well combined and creamy.

          Assemble the Bake: In a greased 9x13-inch baking dish, spread a thin layer (about 1 cup) of marinara sauce at the bottom. In layers, arrange half of the roasted eggplant slices, a layer of the ricotta mixture, another layer of marinara sauce, and a layer of mozzarella cheese.

            Repeat with the remaining eggplant, ricotta mixture, marinara sauce, and top with the remaining mozzarella and Parmesan cheese.

              Bake: Cover the baking dish with aluminum foil and bake in the oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and lightly golden brown.

                Garnish and Serve: Let the dish cool for about 10 minutes before serving. Garnish with fresh basil leaves for an extra burst of flavor.

                  Prep Time, Total Time, Servings: 45 minutes | 1 hour | 6 servings