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When it comes to comforting, hearty meals that satisfy both vegetarians and cheese enthusiasts, the Creamy Eggplant Parmesan Bake stands out as a true culinary gem. This dish not only highlights the versatility of eggplant but also combines rich flavors and creamy textures that make it a favorite for family dinners and gatherings. Imagine layers of tender, roasted eggplant enveloped in a luscious marinara sauce and topped with a melty, cheesy blend—a recipe that is as enticing to the eye as it is to the palate.

Creamy Eggplant Parmesan Bake

Indulge in the comforting flavors of Creamy Eggplant Parmesan Bake, a delightful dish that's perfect for vegetarians and cheese lovers alike. This recipe showcases tender, roasted eggplant layered with a rich marinara sauce and a creamy blend of ricotta, mozzarella, and Parmesan. Not only is it visually appealing, but it also packs a nutritious punch, offering fiber and antioxidants. Whether for family dinners or gatherings, this bake will surely impress everyone at the table. Discover how easy it is to create this delicious comfort food at home!
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Ingredients
  

2 medium eggplants, sliced into ½-inch rounds

1 teaspoon salt

2 cups marinara sauce (store-bought or homemade)

2 cups ricotta cheese

1 large egg

1 cup grated Parmesan cheese, divided

2 cups shredded mozzarella cheese, divided

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon garlic powder

Fresh basil leaves for garnish (optional)

Olive oil for drizzling

Freshly ground black pepper to taste

Instructions
 

Prepare the Eggplants: Begin by placing the sliced eggplants in a colander. Generously sprinkle them with salt to draw out excess moisture and bitterness. Allow the eggplants to rest for about 30 minutes. Afterward, rinse them under cool water to remove the salt, and carefully pat them dry with paper towels.

    Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.

      Roast the Eggplants: Arrange the salted and dried eggplant slices in a single layer on a baking sheet. Drizzle them with a touch of olive oil and season evenly with freshly ground black pepper. Roast in the preheated oven for 20-25 minutes, turning the slices halfway through for even cooking, until they are tender and slightly golden. Remove from the oven and set aside.

        Prepare the Cheese Mixture: In a large mixing bowl, combine the ricotta cheese, large egg, half of the grated Parmesan cheese, oregano, basil, and garlic powder. Mix well until the mixture is smooth and creamy.

          Assemble the Bake: Lightly grease a 9x13-inch baking dish with olive oil. Spread a thin layer (approximately 1 cup) of marinara sauce at the bottom of the dish. Begin layering by adding half of the roasted eggplant slices, followed by half of the ricotta mixture, a layer of marinara sauce, and a layer of shredded mozzarella cheese.

            Repeat the process with the remaining eggplant, ricotta mixture, marinara sauce, and finish with the rest of the mozzarella and the remaining Parmesan cheese on top.

              Bake: Cover the baking dish tightly with aluminum foil and place it in the oven. Bake for 30 minutes. After this time, carefully remove the foil and continue baking for an additional 15-20 minutes, or until the cheese is bubbly and has developed a light golden brown color.

                Garnish and Serve: Allow the dish to cool for about 10 minutes before serving, as this will help it set. For a fresh touch, garnish with fresh basil leaves before serving, adding an extra burst of flavor and color.

                  Prep Time, Total Time, Servings: 45 minutes | 1 hour | 6 servings

                    - Presentation Tips: Serve the eggplant bake in the dish itself, or carefully scoop portions onto plates. Drizzle with more marinara if desired, and sprinkle with additional Parmesan for enhanced flavor. Enjoy!