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| Servings |
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Ingredients
- 1 eggplant
- 2 cups marinara sauce
- 1/2 cup Parmesan grated
- 1/2 cup mozzarella diced
- 7-8 pieces basil chopped
- all-purpose flour for dredging the eggplant slices
- eExtra virgin olive oil
- Salt to taste
- pepper to taste
Ingredients
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Instructions
- Slice eggplant, skin on, thinly.
- Dredge it in the flour on both sides to evenly coat each slice, shaking off the excess.
- Over medium-low heat, warm enough extra virgin olive oil to cover the bottom of a sauté pan.
- In a few separate batches, gently sauté the slices in a single layer, until they are a light golden brown on each side.
- Lay them out to cool and rest.
- Put a layer of marinara sauce in a baking pan.
- Top with a layer of eggplant slices.
- Cover this with another layer of marinara.
- Add a layer of mozzarella, Parmesan and basil.
- Repeat this pattern three more times over in the pan.
- Bake in an oven at 350 degrees, remove and let stand, then serve.
