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Cheesy Marina Baked Eggplant Slices

Cheesy Marinara Baked Eggplant Slices

With layers of cheese and marinara, this eggplant lasagna is a great weeknight dinner!
4.62 from 49 votes
Prep Time :5 minutes
Cook Time :45 minutes
Total Time :50 minutes
Author: Amanda Paa



  • 1 large eggplant or 2 small eggplants, ideally longer and skinny than wide in shape
  • 2 tablespoons olive oil
  • 2 teaspoons sea salt
  • 1 25 ounce jar garlic marinara sauce
  • 1 8 ounce package Tillamook Farmstyle Thick Cut Muenster Slices
  • 1/4 cup fresh basil leaves


  • 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. Drizzle with 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.


Leftovers will last for 3 days in the refrigerator.