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Eggplant Parmesan is a classic Italian dish that warms the soul and satisfies the palate. This comforting casserole layers tender eggplant with rich marinara sauce, melty cheeses, and fresh herbs, creating a delightful medley of flavors and textures. Whether served as a main course or a side dish, it’s a dish that brings family and friends together around the dinner table.

Cozy Eggplant Parmesan Bake

Experience the warmth of spring with this Cozy Eggplant Parmesan Bake, perfect for Easter brunch or a delightful family dinner. Layered with tender eggplant, rich marinara, and creamy cheeses, this dish is both comforting and satisfying. It's an easy weeknight dinner that brings everyone together, making every bite a celebration of flavor. Try it tonight and save this recipe for those busy nights when you crave something special!
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Ingredients
  

2 medium eggplants, sliced into 1/2-inch rounds

1 teaspoon sea salt

3 tablespoons olive oil

1 cup marinara sauce (homemade or store-bought)

2 cups fresh spinach, chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (optional)

1 1/2 cups ricotta cheese

1 egg

1 1/2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Fresh basil leaves for garnish (optional)

Instructions
 

Prepare the Eggplant: Sprinkle the sliced eggplant with sea salt and let them sit for about 30 minutes to draw out excess moisture. Rinse the slices and pat them dry with paper towels.

    Cook the Eggplant: Preheat your oven to 400°F (200°C). On a large baking sheet, arrange the eggplant slices in a single layer. Brush both sides lightly with olive oil. Bake for 20-25 minutes, until they are golden brown and tender, flipping halfway through.

      Make the Spinach Mixture: In a skillet over medium heat, add a drizzle of olive oil. Sauté the minced garlic for 1-2 minutes until fragrant. Add the chopped spinach, dried oregano, dried basil, and red pepper flakes (if using). Sauté until the spinach wilts down, about 3-4 minutes. Remove from heat and set aside.

        Prepare the Ricotta Mixture: In a medium bowl, combine the ricotta cheese, egg, and a pinch of salt and pepper. Mix until smooth.

          Layer the Bake: In a greased 9x13 inch baking dish, spread a layer of marinara sauce at the bottom. Layer half of the baked eggplant slices over the sauce. Spread half of the ricotta mixture on top, followed by half of the spinach mixture. Sprinkle a third of the mozzarella cheese over this layer. Repeat the layers with the remaining ingredients—marinara, eggplant, ricotta, spinach, and top with the remaining mozzarella and Parmesan cheese.

            Bake the Dish: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for another 15-20 minutes, until the cheese is bubbly and golden brown.

              Cool and Serve: Allow the dish to cool for about 10 minutes before serving. Garnish with fresh basil leaves if desired.

                Prep Time, Total Time, Servings:

                  30 minutes | 1 hour | 6 servings