The cheeses are on top, instead of in layers, with a creamy sauce underneath.
1 large eggplant (2 lbs.) sliced 1/2 inch thick crosswise
1 tablespoon olive oil
coarse salt and ground pepper
1 cup homemade or best-quality-store bought marinara sauce
1/2 cup grated part-skim mozzarella
1/3 cup grated Parmesan
Preheat oven to 450, with racks in upper and lower thirds. Arrange eggplant on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets halfway through.
Meanwhile, make sauce.
Spread 1/4 cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with sauce. Dollop with remaining 1/4 cup marinara sauce. Sprinkle with mozzarella and Parmesan. Bake on upper rack until browned and bubbling, 10 to 15 minutes.
2 comments:
My mother used to love making this recipe and my daddy enjoyed eating it but your recipe would have been so much better for their health
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Recommend thicker slices (maybe 1 inch) because the innards came out while flipping. Overall a good recipe.
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