Directions 8 steps | 70 Minutes
Preheat your oven to 450°F. Cover a large baking sheet with parchment paper and grease with olive oil. Measure and prep all ingredients.
Slice the eggplant into ¼-inch thick slices. Arrange the slices on the baking sheet and spread one teaspoon of olive oil. Season with salt, pepper and garlic powder.
Roast for approximately 30 minutes. Remove the baking sheet from the oven and reduce the heat to 400°F.
Arrange a layer of roasted eggplant on the bottom of a greased 1-quart casserole dish.
Spread half of the marinara sauce on top and sprinkle with half of the shredded mozzarella.
Repeat these steps one more time, finishing with mozzarella cheese. Sprinkle the grated Parmesan cheese on top of the casserole. (See notes 1.)
Bake the eggplant casserole until golden brown, around 20 minutes.
Allow 10 minutes to cool and serve. Enjoy!
- If you are not vegetarian and want to add more protein, feel free to add chicken or beef in between the layers of eggplant and cheese.