Ingredients

The following ingredients have 4 Servings
  • 3 Eggplant (32 oz)
  • salt
  • peppers
  • 3 ozs Parmesan
  • 1 bunch Basil
  • olive oil (for the baking dish)
  • 16 ozs spaghetti sauce (in a jar)
  • 4 ozs Mozzarella

Instruction

  • Rinse eggplant, wipe dry and cut into 1/2 inch thick slices. Lightly salt and let drain on paper towels for 10 minutes.
  • Cook eggplant in a heated grill pan until browned on each side. Remove, season with pepper and set aside.
  • Finely grate the Parmesan. Rinse basil, shake dry and pluck the leaves.
  • Lightly grease a baking dish of about 4 1/4 cup volume. Set aside some tomato sauce for the top layer. Put a thin layer of tomato sauce in the dish and sprinkle with some grated cheese.
  • Add a layer of eggplant slices on top and sprinkle with basil. Continue layering in this order to use all the ingredients.
  • Top with the reserved tomato sauce and remaining Parmesan cheese.
  • Tear the mozzarella into small pieces and spread on the surface. Bake on the middle rack in a preheated oven at 350°F/convection 325°F for about 30 minutes. Serve immediately.