This is an adopted recipe from MeanChef, a former member, his version of a popular dish. No frying involved, so it is healthier for you! A nice easy recipe. Personally, I like to dredge the oiled slices of eggplant in fine dry breadcrumbs before roasting it in the oven, then I put the sauce in the dish, layer the eggplant, mozzarella (thin slices) top with more sauce, more cheese until I have used the amount I prefer; as noted in the reviews, most chefs use less cheese than specified in the recipe. To me a recipe is a guide that I make ‘my way’ ! I often add dried basil in the sauce when I don’t have fresh basil to layer. I don’t add salt, I find the sauce and cheeses are salty enough for my tastes.
Ingredients: [‘eggplants’, ‘mozzarella cheese’, ‘parmesan cheese’, ‘marinara sauce’, ‘fresh basil’, ‘salt and pepper’]
Quantity of Ingredients: [“2 medium eggplants”,”1 lb mozzarella cheese, sliced “,”8 ounces parmesan cheese”,”3 cups marinara sauce (Such as Trader Joeu0027s)”,”1 bunch fresh basil, chopped “,” salt and pepper”]
Number of Servings: 4
Steps: [‘Slice eggplant into rounds at least 1/4 inch thick.’, ‘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.’, ‘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.’, ‘Repeat until all ingredients are used.’, ‘Bake in a 375 degree oven until the casserole is bubbling.’, ‘Remove from oven and let rest for 5-10 minutes before serving.’]