Fresh Eggplant Parmesan

Name: Fresh Eggplant Parmesan
Cuisine: American
Ingredients: 2 large Eggplants; 1 lb Fresh mozzarella cheese; 24 oz Jar of garlic and herb tomato sauce; 2 bunch Fresh basil (chopped); 2 cup Fresh grated Parmesan cheese; 3/4 cup Fresh bread crumbs (lightly toasted); 2 tbsp Pre-grated Parmesan cheese (you know, the shaky kind)

Jordan C. Duhame @cook_3450744

Honolulu, Hawaii

First time making this and it was amazing! Had to start my profile with this one. Hope you enjoy!

Jordan C. Duhame @cook_3450744

Honolulu, Hawaii

First time making this and it was amazing! Had to start my profile with this one. Hope you enjoy!

Saved

Ingredients

2 largeEggplants
1 lbFresh mozzarella cheese
24 ozJar of garlic and herb tomato sauce
2 bunchFresh basil (chopped)
2 cupFresh grated Parmesan cheese
3/4 cupFresh bread crumbs (lightly toasted)
2 tbspPre-grated Parmesan cheese (you know, the shaky kind)

Saved

Steps

1

Pre heat oven to 450
2

Cut each eggplant into 6 1-1 1/2 inch slices
3

Drizzle some olive oil onto a baking sheet and place each each slice of eggplant on it, lightly salt and pepper the top and bake for about 15 minutes or until the eggplant is a deep brown color.
4

Meanwhile, chop your fresh basil, cut your mozzarella into 1/8 inch slices and grate your Parmesan cheese.
5

Place your baked eggplant on a dish to cool for about 10 min and reduce oven temp to 350
6

Place the biggest 6 slices of eggplant on the bottom of a 8x12 inch baking pan. Spoon about 2 heaping tablespoons of sauce on each slice then sprinkle your fresh basil, top that with your mozzarella slices and then the fresh Parmesan.
7

Place the other six slices of eggplant on top of the the first ones and repeat the layers of sauce, basil and cheeses.
8

In a small bowl combine the pre-grated (shaky) Parmesan with the fresh bread crumbs and sprinkle over top of the dish.
9

Bake for 30 min uncovered or until cheese is melted and bubbly.
10

Dish is ready to serve