Baked Eggplant Parmigiana
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Ingredients
  • 3 medium sized eggplants peeled in a zebra effect with some skin on and some skin off, sliced ¾ inch thick
  • 8 oz. fresh mozzarella, padded dry
  • pecorino romano
  • 3-4 cups of homemade marinara flavored with garlic and basil or a good quality store bought brand
  • fresh torn basil
  • olive oil
Instructions
  1. PREPPING THE EGGPLANT
  2. Heat oven to 425F.
  3. Drizzle the bottom of a sheet pan with olive oil.
  4. Place sliced eggplant on top and sprinkle them with salt and pepper.
  5. When you see a light golden bottom, flip them over and let the other side get golden as well, if you need a little more drizzle of olive oil, go ahead, time will vary according to oven heat, just watch it.
  6. When finished set aside. If prepping for a party or a larger amount, let it cool down and refrigerate to assemble the next day.
  7. ASSEMBLING
  8. In a 13x9 casserole quick drizzle bottom with olive oil, then spread marinara all over the bottom covering the surface.
  9. Add slices of eggplant to cover, spoon about a tablespoon of sauce on each slice, rip off some fresh mozzarella and add pieces to each slice then sprinkle with romano cheese and torn basil.
  10. Repeat.
  11. Bake in the hot oven until cheese melts down and it's all heated through.
  12. Top with more fresh basil, a sprinkle of cheese and a quick drizzle of olive oil.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2018/04/baked-eggplant-parmigiana.html