Cheesy Eggplant Bake

This dish is similar to Eggplant Parmesan but much healthier and far easier.  No salting, breading, or frying required!  It is so cheesy, hearty, and filling; you would never guess that each serving has less than 200 calories.  Cooking in the marinara sauce makes the eggplant extra creamy and delicious.

Yields: 4 entrée-sized servings; Prep Time: 5-10 minutes; Cook Time: 50 minutes

  • 1 to 1.5 pounds thinly sliced eggplant (approx. .25 inch thick)
  • 1 cup tomato sauce
  • 6 slices 2% provolone
  1. Preheat oven to 450 degrees Farenheit.
  2. Layer eggplant and tomato sauce into an 8×8 inch casserole dish; placing tomato sauce as the bottom and top layer.  You’ll most likely end up with three even layers of eggplant if your eggplant was sliced thinly enough.
  3. Bake 40 minutes.
  4. Remove from oven, top evenly with cheese, and return to oven for 10 additional minutes, until cheese is melted and beginning to brown.

10 thoughts on “Cheesy Eggplant Bake

  1. Pingback: Cheesy Eggplant Bake With Salad | Eating Chalk

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  5. Hmm it looks like your blog ate my first comment (it was super long) so I guess I’ll just sum it up what I wrote and say, I’m thoroughly enjoying your blog. I as well am an aspiring blog blogger but I’m still new to everything. Do you have any helpful hints for novice blog writers? I’d really appreciate it.|

  6. Pingback: Weekend Update: Chilaquiles Edition | Eating Chalk

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