Put raw sliced eggplant in casserole. 3 ingredients later: Italian-inspired magic

Eggplant Parmesan is a comforting classic that brings together the rich flavors of Italian cuisine with the simplicity of a home-cooked meal. This 4-ingredient version is perfect for busy weeknights when you want to serve something hearty and delicious without spending too much time in the kitchen. It's a wonderful way to introduce your family to the joys of eggplant, and it's a dish that even picky eaters might come to love.

This eggplant parmesan bake pairs beautifully with a fresh green salad drizzled with balsamic vinaigrette. You might also consider serving it alongside some warm, crusty bread to soak up the delicious sauce. For a heartier meal, a side of pasta tossed in olive oil and garlic would complement the dish perfectly.

Servings: 4

2 medium eggplants, sliced into 1/4 inch rounds
2 cups marinara sauce
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese

Preheat your oven to 375°F (190°C).

Lightly grease a baking dish and spread a thin layer of marinara sauce on the bottom.

Arrange a layer of eggplant slices over the sauce, slightly overlapping them.

Spread another layer of marinara sauce over the eggplant, followed by a layer of mozzarella cheese and a sprinkle of Parmesan cheese.

Repeat the layers until all ingredients are used, finishing with a layer of mozzarella and Parmesan on top.

Cover the dish with foil and bake for 25 minutes.

Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

Let it cool for a few minutes before serving.

For a little extra flavor, you can add some fresh basil leaves between the layers or sprinkle some Italian seasoning over the top before baking. If you have family members who are not fans of eggplant, you can substitute zucchini slices for a similar texture and taste. For those who prefer a bit of spice, try adding a pinch of red pepper flakes to the marinara sauce.