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virgin olive oil eggplants salt freshly ground black pepper tomato sauce fresh basil fresh Mozzarella cheese bread crumbs
Viewed: 97 - Published at: 5 years agoIngredients
- 2 fl. oz. virgin olive oil
- 2 lg. (1 lb.) eggplants
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 cups tomato sauce
- 1 bunch fresh basil leaves, cut chiffonade
- 1 lb. fresh mozzarella, sliced 1/8-inch thick
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup fresh bread crumbs, lightly toasted
Method
- Preheat oven to 450F.
- Oil a baking sheet with the virgin olive oil.
- Slice each eggplant into 6 pieces, each 1 to 1-1/2 inches thick.
- Lightly season each disk with salt and pepper and place on oiled sheet.
- Bake at 450F for 12 to 15 minutes, until deep brown on top.
- Remove from oven, take off baking sheet and place on plate to cool.
- Lower oven to 350F.
- In an 8- by 12-inch brownie pan, place the 4 largest eggplant disks evenly spaced apart.
- Over each disk, spread 2 ounces of Basic Tomato Sauce and sprinkle with a tsp.
- of basil.
- Place one slice of mozzarella over each and sprinkle with 1 tsp.
- grated Parmigiano.
- Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil and the two cheeses.
- Repeat again until you finish ingredients.
- You now have four towers.
- Sprinkle the toasted bread crumbs over the top and bake uncovered at 350F for 20 minutes, until cheese is melted and tops are light brown.
- Serve immediately.
