Eggplant (Aubergine) Parmesan

1. 1

   Slice eggplant into rounds at least 1/4 inch thick.

2. 2

   Brush rounds with olive oil on both sides, sprinkle with salt and pepper and roast at 425 degrees on a parchment lined sheet pan until completely cooked.

3. 3

   In a casserole dish, spread a thin layer of marinara sauce, a layer of eggplant, a layer of marinara, a layer of mozzarella, a layer of basil and a layer of parmesan.

4. 4

   Repeat until all ingredients are used.

5. 5

   Bake in a 375 degree oven until the casserole is bubbling.

6. 6

   Remove from oven and let rest for 5-10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.