- 2 medium eggplants, washed, sliced a bit less than 1/4-inch thick
- 3/4 cup grated Parmesan cheese
- 1 pound shredded mozzarella
- 2 cups marinara sauce or seasoned pasta sauce
Instructions Prep the eggplant slices by laying then on a sheet pan and brushing one side with olive oil. Broil until golden brown. You can broil both sides or just one. Grilling the slices is an option – but if grilling, slice thicker so they won’t fall apart.
Using a pan that is about 9 x 15 x 2 inches, spread about 1/4 cup of marinara sauce over the bottom of the pan. Add a layer of prepared eggplant, overlapping the slices slightly. Add another thin layer of sauce, Sprinkle on a teaspoon or two of the grated Parmesan followed by 1/4 of the mozzarella. Continue in this fashion until the cheeses and sauce are used up, ending with a generous layer of shredded mozzarella on top,
Cover the pan with foil and bake in a preheated 350 F oven for 30 min. Remove the foil and bake for another 15 to 20 min., or until the cheese begins to brown.
Pans of eggplant parmigiana can be made in this fashion, covered and stored in the cooler for up to four days. Reheat as needed and serve with added heated marinara sauce.