Eggplant Marinara Marsala Bake

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Slice the eggplants into 1/2-inch thick rounds and sprinkle both sides with salt. Let them sit for 15 minutes to draw out moisture, then pat dry with paper towels.

3. 3

   Brush both sides of the eggplant slices with olive oil and arrange them on a baking sheet. Roast in the oven for 20 minutes, flipping halfway through, until golden and tender.

4. 4

   While the eggplant is roasting, pour the Marsala wine into a saucepan and simmer over medium heat for 5-7 minutes to reduce by half.

5. 5

   Add the marinara sauce to the reduced Marsala wine, stir well, and simmer for another 5 minutes. Season with black pepper.

6. 6

   In a baking dish, spread a thin layer of the Marsala marinara sauce. Layer half of the roasted eggplant slices over the sauce.

7. 7

   Spoon half of the remaining sauce over the eggplant, then sprinkle with half of the mozzarella cheese.

8. 8

   Repeat with the remaining eggplant, sauce, and cheese.

9. 9

   Bake in the oven for 20 minutes, until the cheese is melted and bubbly.

10. 10

    Remove from the oven and let cool for 5 minutes. Garnish with fresh basil before serving.