Eggplant Parm
Eggplant Parm
Servings
4
Ingredients
- 2 eggplants
- 1 jar of marinara sauce
- 1 cup of shredded mozzarella
- ⅓ cup shredded parmesan
- Fresh basil to garnish (optional)
- 1-2 tbls olive oil
- Salt and pepper to taste
Instructions
Preheat the oven to 400 degrees F. Line two roasting pans with parchment paper.
Slice each eggplant into ¼ inch thick round slices. Place on prepared baking sheets, drizzle each tray with 1 tbsp of olive oil and sprinkle with salt and pepper. Bake for about 30 minutes, flipping eggplant half way through, until the eggplant is slightly brown and fork tender.
Next, using a spoon, spread about ½ cup of the marinara sauce evenly on the bottom of an 8×8 baking dish or cast iron skillet. Begin layering eggplant rounds to cover the bottom of the dish and sauce. Spoon another layer of sauce over the eggplant, then half the mozzarella and ⅓ of the parmesan. Repeat with another layer of eggplant, the remaining mozzarella, and ⅓ of the parmesan. Top with the remaining eggplant and remaining sauce. Sprinkle with remaining parmesan.
Cover with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes until the cheese is melted. Garnish with fresh basil. Enjoy!
