Ingredients: |
Ingredients: ¼ c. extra-virgin olive oil, plus more for oiling the baking sheet
2 large eggplants, about 2 pounds
Salt and pepper
2 c. tomato sauce
1 bunch fresh basil leaves
¾ to 1 pound fresh mozzarella, sliced ⅛-inch thick
½ cup freshly grated Parmigiano-Reggiano
¼ cup fresh bread crumbs
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Directions: |
Directions:Preheat the oven to 450º F.
Use some olive oil to oil a baking sheet.
Slice each eggplant into 6 pieces about 1 to 1½ inches thick. Lightly season each disk with salt and pepper and place on the oiled sheet. Roast the eggplant until the slices are tender throughout and lightly browned, about 30 minutes, flipping the slices once and rotating the pans top to bottom for even cooking. Remove the eggplants from the oven. Let them cool a little.
Lower oven temperature to 350ºF. In a baking pan, place the 6 largest eggplant slices evenly spaced apart. Over each slice, spread ¼ cup of tomato sauce and sprinkle with a tsp.of basil. Place one slice of mozzarella over each and sprinkle with 1 tsp. of grated Parmigiano. Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil, and the 2 cheeses.
Sprinkle the toasted bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melted and the tops turn light brown, about 20 minutes. Serve immediately. |
