Roasting the eggplant rather than frying it makes this dish much lighter and less oily that what we’re used to. Fresh tomato sauce raises the flavor level of this recipe enormously; but it’s still delicious with bottled sauce. Serve with a big beautiful salad and a loaf of crusty bread for a main course or cut smaller pieces and serve as an appetizer. You can also double or triple this recipe and either serve it to a larger crowd or freeze it for future use. I like to keep one on hand in case my grandchildren pay me a surprise visit for dinner!
Prep time: 20 minutes
By July 23, 2014Published:
- 4 Servings
- 1/3 cup olive oil
- 2 large eggplants peeled
- sea salt
- freshly ground black pepper
- 2 cups tomato sauce
- 1 cup basil leaves washed and chopped
- 16 ounces whole milk mozzarella
- 1/2 cup parmesan grated
- 1/4 cup unflavored bread crumbs can use gf crumbs
- 1 large cookie sheet
- 1 pastry brush
- 1 baking pan 13x9x2
- Preheat oven to 450 F. Brush a little oil on cookie sheet.
- Cut peeled eggplants lengthwise into 3/4-1 inch slices. Arrange slices in baking pan and roast for about 10 minutes or until they begin to brown. Brush the top of eggplant slices with olive oil and roast five minute longer. Slices should be soft enough to be easily pierced with a knife. Sprinkle roasted eggplant slices with a little sea salt and pepper and let them cool down a few minutes.
- Cover bottom of baking pan with eggplant. No parchment or oil is needed. Spread about 1/3 cup tomato sauce over each slice. Sprinkle with chopped basil and then with a 1/4 inch slice of mozzarella and two teaspoons of parmesan. Repeat process until all the eggplant has been used. Sprinkle the top with crumbs.
- Reduce oven to 375 F. Place eggplant casserole in the oven and bake until the top has puffed and browned- about 25 minutes. Serve hot. Enjoy!