A delightful twist on baked eggplant, topped with cheese and marinara sauce for a flavorful and satisfying dish.
Slice the eggplants into 1/4-inch thick rounds.
Uniform slices ensure even cooking.
Place the slices on a cooling rack and sprinkle both sides with salt. Let them sit for 30 minutes to draw out moisture.
This step helps reduce bitterness and improves texture.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
Pat the eggplant slices dry with a paper towel to remove excess moisture.
Removing moisture ensures the eggplant bakes properly.
Arrange the slices on the prepared baking sheet. Bake for 10 minutes on each side until slightly golden.
Flip the slices halfway through for even baking.
Remove the baking sheet from the oven. Top each slice with marinara sauce, mozzarella cheese, and Parmesan cheese.
Spread the sauce evenly for consistent flavor.
Return the baking sheet to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Keep an eye on the cheese to avoid over-browning.
Serve the baked eggplant rounds warm. Enjoy!
Garnish with fresh basil for a pop of color and flavor.
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