Make this Italian-American favorite at home. Serve with a side of spaghetti or a big green salad and see what Sunday red sauce dreams are made of. *Chef’s kiss*
Set a wire rack over a cookie sheet, or line a large plate with paper towels. In a nonstick 12-inch skillet over medium, heat a quarter of the olive oil until shimmering. Add 6 breaded eggplant rounds and cook until the first side begins to turn golden brown, 3-5 minutes. Flip, add another quarter of the oil, and cook for another 3-5 minutes. Transfer to the rack or plate, and continue cooking the eggplant in batches, adding the remaining oil.
Spread ½ cup of not just pasta sauce on the bottom of the baking dish and arrange 6 cooked eggplant on top. Spread another ½ cup sauce on top of the eggplant along with ¾ cup cheese. Continue with two more layers. Pour any remaining sauce on top of the third and final round of eggplant and top with a final ¾ cup cheese.
Bake for 30 minutes, remove the foil, and bake for another 10-15 minutes until browned and bubbling. Top with torn basil and serve.
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