Description
Enjoy these Baked Eggplant Parmesan Rounds, a delightful vegetarian dish featuring tender eggplant topped with marinara sauce and melted cheese. Perfect as an appetizer, side dish, or a satisfying main course!
Ingredients
Scale
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1 cup marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
- Prepare the Eggplant: Arrange the eggplant slices in a single layer on the prepared baking sheet. Brush both sides of each slice with olive oil. Season with salt, pepper, dried oregano, and dried basil, ensuring even distribution of the spices.
- Bake the Eggplant: Place the baking sheet in the preheated oven and bake for about 20 minutes, until the eggplant is tender and slightly golden.
- Add Sauce and Cheese: Remove the baking sheet from the oven. Spoon a small amount of marinara sauce onto each eggplant slice, spreading it evenly. Top each slice with shredded mozzarella and a sprinkle of grated Parmesan cheese.
- Bake Again: Return the baking sheet to the oven and bake for an additional 10-15 minutes, or until the cheese is fully melted, bubbly, and slightly golden.
- Garnish and Serve: Once done, remove the eggplant rounds from the oven. Garnish with fresh basil leaves if desired.
- Serve: Serve the eggplant rounds warm, as a delicious side dish or a vegetarian main course.
Notes
For a crunchier texture, consider breading the eggplant rounds before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes