Eggplant Marinara Slices

With layers of cheese and marinara surrounding the slices, this gluten-free eggplant lasagna makes a great vegetarian dinner any night of the week.

Roasting this nutritious, but sometimes disliked, vegetable after topping with salt brings out its natural sweetness by sucking the bitter liquid out.Vegetarian Recipes - Prescott Healthy Living


1 lg               Eggplant (2 small), ideally on the longer, skinnier end of the spectrum

2 tbs            Olive oil

2 tsp            Sea salt

1 25-oz jar  Marinara sauce with garlic

1 8 oz pkg   Thick-cut cheese slices

1/4 cup       Basil leaves fresh

Red pepper flakes, as desired


  1. Preheat oven to 375°.
  2. Cut top of eggplant. Slice horizontally into 1/2 inch-thick slices. Toss with salt and let sit while oven heats up. After sitting for 30 minutes, pat eggplant dry with paper towels.
  3. Arrange eggplant slices flat on a parchment paper-lined baking sheet. Drizzle 4with olive oil. Bake 15 minutes.
  4. In a shallow baking dish, spread about 1/2 cup marinara sauce on the bottom. Nestle eggplant slices into pan; it’s OK for them to be touching.
  5. Put a dollop of marinara sauce onto each eggplant slice. Top with torn cheese slices, then a leaf of basil. Top each stack with another eggplant slice, then spread about 1 cup of sauce over the entire dish. Top with more torn cheese slices, to cover the dish.
  6. Bake for 20-25 minutes, until dish is bubbling and cheese is golden brown. Remove from oven and top with more basil and red pepper flakes.

    Serves 4 | Prep Time 75 mins