Roasted Eggplant Parm
This is a fun twist on a southern Italian classic. Same great flavors but without the frying and the additional breadcrumbs, making it so much lighter on the tummy.
Serves 2-4
MADE WITH RUSTIC MARINARA
INGREDIENTS:
2 large organic eggplant, about 2 lbs
Sea salt and freshly ground pepper
1 jar of Rustic Marinara
Extra-virgin olive oil
1 lb fresh (unsalted) mozzarella, sliced
1/2 cup freshly grated Parmigiano-Reggiano
7-8 cloves of fresh garlic
Fresh basil for garnish
PREPARATION:
Preheat the oven to 450º F. Oil a sheet pan.
Slice each eggplant into 6 pieces (12 total) about 1 1/2 inches thick. Lightly season each eggplant slice with sea salt and black pepper and place on the sheet pan. Bake the eggplant at 450º F until the slices start turning deep brown on top, about 12-15 minutes. Remove from the oven, remove the eggplant slices from the baking sheet, and set aside to cool.
Lower the oven temperature to 350º F.
In another medium-sized sheet pan lined with parchment paper, place the 4 largest eggplant slices evenly spaced apart. Over each slice, spread about a 1/4 cup of Rustic Marinara. Place one slice of mozzarella over each slice and sprinkle with grated Parmigiano Reggiano. Place the smaller slices of eggplant on top and repeat with Rustic Marinara, mozzarella, and grated cheese. Repeat the layering until all the ingredients are used up.
Bake uncovered until the cheese melts and the tops turn light brown, about 20 minutes. Garnish with fresh basil and serve.