A classic, simple, and comforting layered eggplant casserole, perfect for an easy vegetarian main course.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 large | Eggplant, sliced |
| 1 jar | Spaghetti Sauce |
| 1-2 cups | Mozzarella Cheese, shredded |
| 1/2 cup | Parmesan Cheese, grated |
| As Needed | Salt |
Instructions (Clarified Method)
- Preheat the oven to 350°F. Grease a baking dish.
- Slice the eggplant into 1/4-inch rounds. Sprinkle with salt and let sit for 20-30 minutes to draw out moisture. Pat dry.
- In the baking dish, create layers starting with a thin layer of spaghetti sauce, followed by a layer of eggplant slices, then a layer of mozzarella cheese.
- Repeat the layers until the dish is full, ending with a final layer of sauce.
- Sprinkle the Parmesan cheese over the top.
- Bake for 35-45 minutes, or until the eggplant is tender and the casserole is hot and bubbly.
Note
The recipe card does not specify a baking time. A standard bake time of 35-45 minutes at 350°F is recommended to ensure the eggplant cooks through.
