extra-easy stacked eggplant parm
see it in action…
extra-easy stacked eggplant parm
4
Ingredients
- 2 medium eggplants (~2 1/2 lbs total), sliced 1/2-inch thick
- 1 teaspoon kosher salt
- freshly-ground black pepper
- 3 tablespoons olive oil
- 1 1/2 cups marinara sauce
- fresh basil leaves, torn
- 1 ounce Parmesan cheese, grated (~1/2 cup)
- 8 ounces fresh mozzarella cheese, thinly sliced
- 1/4 cup panko breadcrumbs
- crushed red pepper flakes
Instructions
- Preheat the oven to 400°F with racks in upper and lower thirds. Line two baking sheets with parchment paper.
- Arrange eggplant on baking sheets. Brush both sides with oil and season with salt and pepper. Roast, flipping halfway through and rotating baking sheets, until tender, 20 to 25 minutes.
- Top 1/3 of the eggplant rounds with 1/3 of each of the following: marinara, basil, mozzarella, Parmesan. Repeat twice more. (You may not need all of the sauce).
- Toss breadcrumbs with a drizzle of oil and a pinch each of red pepper flakes, salt, and black pepper. Sprinkle onto eggplant.
- Bake on the upper rack until the cheese is melted, ~20 minutes. Broil until the breadcrumbs are deeply golden brown. Top with more basil.
Adapted from Martha Stewart.
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