In a small saucepan, heat the marinara sauce over medium heat. Add the dried basil, oregano, and red pepper flakes (if using). Simmer for about 5 minutes, then remove from heat.
Assemble the Dish:
In a large baking dish (9×13 inches works well), spread a thin layer of marinara sauce on the bottom.
Layer half of the baked eggplant slices over the sauce. Spread some marinara sauce over the eggplant, then sprinkle with half of the shredded mozzarella cheese and a bit more grated Parmesan cheese.
Repeat the layers with the remaining eggplant, marinara sauce, mozzarella cheese, and Parmesan cheese.
Bake the Casserole:
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
Garnish and Serve:
Let the casserole cool for a few minutes before garnishing with chopped fresh basil.
Serve warm, with extra Parmesan cheese on the side if desired.
Tips:
Make Ahead: You can bread the eggplant slices and bake them a day ahead, then assemble and bake the casserole when ready.
Extra Crispy: For extra crunch, you can broil the casserole for a couple of minutes at the end of baking, but watch closely to avoid burning.
Enjoy your delicious and healthier Baked Eggplant Parmesan! It’s perfect as a main dish or a hearty side.
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