Cheesy Baked Eggplant Marinara

this …

I make this eggplant marinara recipe for two kinds of people: the one who swears they don’t like eggplant, and the one trying to convince them otherwise.

Okay, and a third – myself because I love it so much.

It’s cozy, cheesy, saucy, and honestly tastes a lot like margherita pizza! The cheese melts into the most delicious golden blanket, the basil keeps everything fresh, and somehow just 5 ingredients turn into a dinner you’ll want to make again and again.

This is one of those vegetarian meals that doesn’t feel like you’re missing a thing.

Here’s what I do to take any bitterness out of eggplant:

Isalt the eggplant (generously) while waiting for the oven to heat up, then pat the eggplant dry after 30 minutes with a paper towel. The salt draws the bitter liquid out of the eggplant while seasoning the eggplant from the inside out at the same time. It’s especially important if you’re buying eggplant from a grocery store because they’re older, rather than a farmer’s market, where the vegetables were recently picked.

Roasting the eggplant slices before assembling the rest of the dishes is key too.

It brings out the sweetness of eggplant, and any extra moisture, before the slices are nestled into your favorite marinara sauce. I prefer Rao’s, which is incredibly flavorful and just as good, if not better than homemade.

I choose Muenster cheese > mozzarella here

Eggplant, tomatoes, and basil go together so well, a staple pairing in Italian cooking. But whereas you might find mozzarella as the typical choice, I’ve discovered that Muenster cheese has a mildly nutty flavor, and browns and bubbles like a champ. It gives you both both flavor and melts wonderfully, that perfect elasticity that makes for epic cheese pulls.

Save This Recipe Form

Δ

Updates

Want to save this recipe?

Enter your email below & we’ll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

Send It!

Cheesy Marinara Baked Eggplant Slices

Roasted eggplant is layered with muenster cheese and garlic marinara sauce, making for a delicious weeknight vegetarian dinner. Fresh basil adds brightness, and the texture of the eggplant is perfect.

4.66 from 58 votes

Rate Print SaveSaved

Prep Time :5 minutes minutes

Cook Time :45 minutes minutes

Total Time :50 minutes minutes

Yield: 3 to 4 servings

Author: Amanda Paa

Cook ModePrevent your screen from going dark

Ingredients

• 1 large eggplant or 2 small eggplants, ideally longer and skinny than wide in shape
• 2 tablespoons olive oil
• 2 teaspoons kosher salt*
• 1/2 teaspoon garlic powder
• 1 (25 ounce) jar garlic marinara sauce, preferably Rao's because it has SO much flavor which is important for the dish
• 1 (8 ounce package) muenster cheese slices
• 1/4 cup fresh basil leaves

Instructions 

• Preheat oven to 375 degrees F.
• Cut top of eggplant. Slice horizontally into 1/2 inch thick slices. Toss with salt and let sit while oven heats up. After sitting for 30 minutes, pat eggplant dry with paper towels.
• Arrange eggplant slices, laying flat, on a parchment paper lined baking sheet. Sprinkle garlic powder over the top. Drizzle with the olive oil.
• Bake for 15 minutes, then remove from oven.
• In a shallow baking pan, spread about 1/2 cup marinara sauce on the bottom of the pan. Nestle eggplant slices into pan, it’s fine if they are touching.
• Put a dollop of marinara sauce onto each eggplant slice. Top with torn muenster slices, then a leaf of basil. Top each stack with another eggplant slice, then spread about 1 cup of sauce over the entire dish. Top with torn muenster slices, to cover the dish.
• Bake for 20-25 minutes, until dish is bubbling and cheese is golden brown. Remove from oven and top with more basil and red pepper flakes. Serve.

Notes

*I use Diamond Crystal Kosher Salt. If you are using Morton’s, reduce salt to 1 1/2 teaspoons.

*Leftovers will last for 3 days in the refrigerator.