Eggplant Parmesan Bake

Eggplant Parmesan Bake is a healthy twist on a classic Italian-American dish, featuring layers of tender roasted eggplant, zesty marinara sauce, and a blend of cheeses. This comforting bake is sure to satisfy your cravings while keeping it nutritious.

Ingredients

• Eggplant - 1 medium (about 250g)
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Garlic powder - 1/2 teaspoon
• Marinara sauce - 1 cup (240ml)
• Mozzarella cheese (part-skim) - 1 cup (100g), shredded
• Parmesan cheese - 1/4 cup (25g), grated
• Fresh basil - 1/4 cup (optional), chopped

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant into 1/2-inch thick rounds and sprinkle with salt. Let sit for 15-20 minutes to draw out moisture, then rinse and pat dry.
3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the eggplant slices in batches, cooking for about 3-4 minutes on each side until golden brown. Remove and set aside.
4. In a baking dish, spread 1/3 of the marinara sauce on the bottom. Layer half of the eggplant slices over the sauce.
5. Sprinkle half of the mozzarella cheese over the eggplant, followed by 1/3 of the marinara sauce.
6. Repeat the layering with the remaining eggplant, marinara sauce, and mozzarella. Top with grated Parmesan cheese.
7. Drizzle the remaining olive oil over the top and season with black pepper and garlic powder.
8. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
9. Let cool for a few minutes, garnish with fresh basil if desired, and serve warm.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 30 g
• Fiber: 7 g
• Sugar: 8 g
• Sodium: 600 mg
• Cholesterol: 30 mg
• Total Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and vitamins from eggplant and tomatoes.
• Provides a good source of protein and calcium from cheese.

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