Baked Eggplant Parmesan: An Easy Feta Twist Recipe
Baked Eggplant Parmesan with a delightful feta twist is a delicious and easy recipe that elevates the classic dish. Perfect for any occasion!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4-6
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 large eggplants
- 1 cup feta cheese, crumbled
- 2 cups marinara sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon fresh basil, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants into 1/2 inch thick rounds, sprinkle salt on both sides, and let them sit for 30 minutes.
- Rinse the eggplants and pat them dry.
- In a baking dish, layer the eggplants with marinara, feta, mozzarella, and Parmesan cheeses.
- Drizzle with olive oil and sprinkle with black pepper, oregano, and basil.
- Bake for 30-35 minutes until bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- This dish can be made ahead of time and baked just before serving.
- Feel free to add other vegetables like zucchini or bell peppers.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg