Easy Ricotta Eggplant Mozzarella Marinara Bake

READY IN: 45mins




  • Set oven to 350 degrees.
  • Lightly grease a baking sheet.
  • Place flour in a shallow bowl.
  • Place the slightly beaten eggs in another bowl.
  • Mix the fresh bread crumbs and Parmesan cheese together with black pepper and a pinch of salt, then place the breadcrumb mixture in another bowl (you should have three separate bowls).
  • Coat the eggplant slices in flour, then in eggs, then in the bread crumb mixture, patting down with fingers to adhere the crumbs to the eggplants.
  • Up to this point you can cover the slices and refrigerate to finish later.
  • Heat oil in a large skillet.
  • Add in 2 eggplant slices; cook until golden brown (about 5 minutes on each side).
  • Transfer to prepared greased baking sheet in a single layer, but close together (if you can't fit all of the slices in one layer then just overlap them).
  • Repeat with remaining slices.
  • Spread about 2-3 tablespoons ricotta cheese over each eggplant.
  • Top each slice with marinara (you do not have to completely cover with sauce) then sprinkle grated mozzeralla on top.
  • Bake the slices about 15-17 minutes, or until the cheese melts and the marinara is hot.