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For Cheesy Baked Eggplant, gather these items: - 2 large eggplants, sliced into ½-inch rounds - 2 cups marinara sauce - 2 cups shredded mozzarella cheese - 1 cup grated Parmesan cheese - 1 cup ricotta cheese - 2 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - Fresh basil leaves for garnish When measuring your ingredients, use standard measuring cups. For the eggplants, choose firm ones without blemishes. Slice them evenly to ensure even cooking. The ricotta should be creamy for a smooth texture. Minced garlic adds a burst of flavor. Drizzle olive oil on the eggplant slices for a nice golden finish. To make your dish even better, consider adding: - Red pepper flakes for heat - Chopped spinach for extra nutrition - Sliced olives for a briny touch - Fresh herbs like thyme or parsley for freshness These extras can enhance the taste and make the dish your own. Enjoy experimenting! First, gather all your ingredients. You need two large eggplants, marinara sauce, and three types of cheese: mozzarella, Parmesan, and ricotta. You will also need garlic, olive oil, dried oregano, dried basil, and salt and pepper. Start by preheating your oven to 375°F (190°C). Next, slice the eggplants into ½-inch rounds. This thickness helps them cook evenly. Now, arrange the eggplant slices on two baking sheets in a single layer. Brush both sides with olive oil. Sprinkle salt and pepper on them for flavor. Bake the eggplant slices for 20 minutes. Flip them halfway through to get that nice golden color. While the eggplants bake, mix the ricotta cheese in a bowl. Add minced garlic, oregano, basil, and a pinch of salt and pepper. Stir until it's smooth. This mixture adds creaminess to your dish. Once the eggplants are done, take them out of the oven and let them cool slightly. Meanwhile, grab a baking dish and spread a thin layer of marinara sauce on the bottom. This keeps the eggplant from sticking. Now, it's time to layer! Start with half of the baked eggplant slices. Place them over the marinara sauce in the dish. Next, spread half of the ricotta mixture on top of the eggplant. Follow this with another layer of marinara sauce. Now, sprinkle some mozzarella cheese over it. Repeat the layers with the remaining eggplant, ricotta, marinara, and finish with the rest of the mozzarella and Parmesan cheese. Cover the dish with aluminum foil and bake it for 25 minutes. After that, remove the foil and bake for another 15 minutes. When the cheese is bubbly and golden, it’s ready! Let it cool for about 10 minutes before serving. Garnish it with fresh basil leaves for a pop of color. When picking eggplant, look for ones that are firm and shiny. The skin should have a deep purple color with no blemishes. Size matters too; medium-sized eggplants are best. They have less bitter taste and more flavor. Don’t forget to check the stem; it should be green and fresh. Avoid eggplants with brown spots or soft spots, as these may be overripe. Eggplant loves flavor, so season it well. I like to use garlic, oregano, and basil. You can also add red pepper flakes for some heat. A little salt helps to draw out moisture and bitterness. Combine these seasonings in the ricotta mix for a burst of flavor. Drizzle some olive oil for richness. Don’t be shy; taste as you go! Cheesy baked eggplant shines with a mix of cheeses. Mozzarella brings gooeyness, while Parmesan adds a sharp bite. Ricotta gives a creamy texture. You can also try fontina or gouda for a different twist. Mixing cheeses creates layers of flavor. Don’t forget to sprinkle some cheese on top for a golden finish. It adds a nice crunch and looks great! For a complete experience, check the Full Recipe to get all the details for your cheesy baked eggplant. {{image_2}} You can add more veggies to this dish. Think about using spinach or zucchini. Chopped mushrooms also work well and bring a nice texture. Just layer them with the eggplant slices and cheese. These additions make the dish colorful and even more tasty. If you want a gluten-free version, skip the bread crumbs or any flour. The recipe does not need them, so you can enjoy it as is. Just make sure your marinara sauce is gluten-free. Many brands offer options that fit this need. Feel free to switch up the sauces. Instead of marinara, try pesto or Alfredo sauce. You can also add spices like red pepper flakes for some heat or smoked paprika for a smoky flavor. Mix and match to find your favorite combination. Try new flavors to make each time you cook this dish special. To store your cheesy baked eggplant, let it cool first. Place it in an airtight container. You can keep it in the fridge for up to three days. Make sure to cover it well to keep it fresh. If you want to save space, cut it into smaller portions. When you're ready to enjoy leftovers, preheat your oven to 350°F (175°C). Place the cheesy baked eggplant in an oven-safe dish. Cover it with foil to keep moisture in. Heat for about 15 to 20 minutes. You can also use a microwave. Heat on medium power for about 2 to 3 minutes. You can freeze cheesy baked eggplant for later. After it cools, wrap it tightly in plastic wrap. Then, place it in a freezer bag. It can last up to three months in the freezer. When you're ready to eat, move it to the fridge overnight to thaw. Reheat as mentioned earlier. For the best taste, try to eat it within a month of freezing. Yes, you can! You can use zucchini, bell peppers, or mushrooms. Each veggie adds its own flavor. Slice them thinly like the eggplant. Layer them the same way in the dish. This adds variety and keeps it fresh. Mixing veggies also boosts the dish’s nutrition. Cooked eggplant should be soft and slightly golden. You can poke it with a fork; it should be tender. If it feels spongy, it’s done. Don’t overcook it, or it may become mushy. The goal is a nice balance between tender and firm. You can serve a simple green salad or garlic bread. A light pasta dish also pairs well. Roasted vegetables or a grain like quinoa make good sides too. Each option brings a nice contrast to the cheesy goodness. For the full recipe, make sure to follow the steps closely. Prepping your ingredients in advance helps a lot. Keep the eggplant slices evenly cut for even cooking. Layering is key for rich flavors. Bake until bubbly for the best result. Enjoy the dish fresh, or save leftovers for later. It tastes great reheated! This blog post guides you through making cheesy baked eggplant. We covered ingredients, measurements, and preparation tips. I shared step-by-step instructions, from baking to layering. You learned tricks for choosing fresh eggplant and enhancing flavor. I also included variations for dietary needs and how to store leftovers. In the end, enjoy experimenting with this dish. You can make it your own with different flavors. Your kitchen will smell amazing, and your friends will love your cooking. Happy baking!

Cheesy Baked Eggplant

Indulge in the deliciousness of Cheesy Baked Eggplant with this easy recipe! Layered with ricotta, marinara, and melted mozzarella, this dish is perfect for impressing family and friends. Discover how to bake eggplant to perfection and create a cheesy, wholesome meal in just over an hour. Don't miss out on this comforting recipe—click to explore the full details and elevate your dinner tonight!
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Ingredients
  

2 large eggplants, sliced into ½-inch rounds

2 cups marinara sauce

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

1 cup ricotta cheese

2 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

    Arrange the eggplant slices in a single layer on the baking sheets. Brush both sides lightly with olive oil and sprinkle with salt and pepper.

      Bake the eggplant slices in the preheated oven for about 20 minutes, flipping halfway through, until they are softened and slightly golden.

        In a bowl, combine the ricotta cheese, minced garlic, oregano, basil, and a pinch of salt and pepper. Mix until smooth and set aside.

          In a baking dish, spread a thin layer of marinara sauce on the bottom. Next, layer half of the baked eggplant slices over the sauce.

            Spread half of the ricotta mixture over the eggplant, followed by a layer of marinara sauce and a portion of the mozzarella cheese.

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

                Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

                  Let the dish sit for about 10 minutes before serving. Garnish with fresh basil leaves.

                    Prep Time: 30 mins | Total Time: 1 hr 10 mins | Servings: 6