Eggplant Marinara Bake

Name: Eggplant Marinara Bake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Eggplant Marinara Bake; 2 mediums eggplants, sliced 1/2″ thick; 227 grams fontina cheese, sliced thin or grated; 473 milliliters marinara sauce; 118 milliliters Parmesan cheese, grated; 6 servings Printable Recipe; 6 servings salt and pepper

You can never have too many main course recipes, so give Eggplant Marinara Bake a try. This recipe serves 6. This recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains around 18g of protein, 17g of fat, and a total of 271 calories. A mixture of salt and pepper, marinara sauce, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free and fodmap friendly diet.

Instructions

Heat a large grill pan over medium high heat and add eggplant slices. Spray each side with cooking spray and sprinkle with salt and pepper. Grill, turning occasionally, until golden brown grill marks appear on both sides.

Ingredients you will need

Salt And Pepper

Cooking Spray

Eggplant

Equipment you will use

Grill Pan

Grill

Remove to a platter and repeat with remaining slices. Spray an 8-inch square baking dish with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

Place a single layer of grilled eggplant slices on the bottom, layer with 1/3 of the fontina cheese and 2 tablespoons of the Parmesan cheese, then pour 1/3 of the sauce over the top. Repeat with two more layers, but on the top layer, place the fontina cheese on last. Cover with foil and bake at 350 degrees until bubbly, about 45 minutes.

Ingredients you will need

Parmesan