inspired by Frankie's Kitchen Companion
2 large eggplant
1/4 cup olive oil
Sea Salt & Pepper
2 & 1/2 oz fresh basil chiffonade
2 cups fresh Parmesan
1 quart of Sunday Sauce
8 oz fresh mozzarella
Preheat oven to 350 degrees. Wash & dry eggplant. With a vegetable peeler strip alternate layers of the eggplant's skin & slice into 1/2 inch thick disks. Toss the eggplant with olive oil & salt and pepper & then roast in the oven for 10 minutes per side. In a deep casserole dish add a layer of Sunday Sauce, then a layer of the eggplant, salt and pepper, fresh basil & Parmesan cheese top with sauce and repeat until you run out of eggplant & finish with a layer of sauce. Cover with foil and put in the oven for 3 & 1/2 hours (trust me). Remove from the oven and top the dish with sliced fresh mozzarella & return to the oven. Once the cheese is brown and bubbly remove (around 10 - 15 minutes). Sprinkle a little fresh basil on top & let it rest about 10 minutes before serving.
|Eggplant slices ready for roasting|
|Eggplant Marinara after 3 & 1/2 hours in the oven|
It would be perfect with a salad and crusty bread, but honestly it is wonderful on its on & even cold!
Hope you enjoy!