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eggplant-parmesan-casserole-recipe

Eggplant Parmesan Casserole Recipe

A delicious gluten-free eggplant parmesan casserole that's perfect for any meal.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 2 large eggplants sliced
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • to taste salt
  • to taste black pepper

Instructions 

  1. Preheat the oven to 375°F (190°C).
  2. Slice the eggplants into ¼-inch thick rounds.
  3. Layer the eggplant slices in a baking dish, spreading marinara sauce over each layer.
  4. Sprinkle mozzarella and Parmesan cheese over the top of each layer.
  5. Season with dried basil, oregano, salt, and black pepper.
  6. Bake in the preheated oven for 40 minutes, or until the cheese is bubbly and golden brown.
  7. Let the casserole cool for a few minutes before serving.

Nutritional Value

Calories: 250kcal | Carbohydrates: 20g | Protein: 15g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 600mg | Potassium: 450mg | Fiber: 6g | Sugar: 8g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 300mg | Iron: 2mg

Keywords

Casserole, Gluten-Free
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