This tasty dish is just the thing for dinner tonight.
things you'll need.
2 large purple eggplants (sliced in 1 inch rounds)
1 head of garlic cloves (peeled and thinly sliced)
1 cup basil leaves
2 cup Mario's classic tomato sauce
1.5 balls of mozzarella (sliced into 1/4 in rounds)
1/4 cup bread crumbs
1 tablespoons chili flake
2 teaspoons fresh thyme
1/4 cup extra virgin olive oil (plus 1/4 cup)
salt and pepper to taste
9x9 baking pan
Liquid Measuring Cup
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
instructions Preheat oven to 375 degrees F.
ingredients 2 large purple eggplants (sliced in 1 inch rounds) 1 head of garlic cloves (peeled and thinly sliced) Salt and pepper 1/4 cup extra virgin olive oil
instructions Lay out eggplant rounds on cookie sheets (lined with foil for easier clean up) in single layers. Cut 2-3 slits per round, large enough to stuff a garlic slice into each slit. Season with salt and pepper and drizzle with olive oil. Roast until soft and cooked completely, about 10-15 minutes.
ingredients 1/4 cup bread crumbs 1 tablespoons chili flake 2 teaspoons fresh thyme
instructions Mix bread crumbs, thyme and chili flakes together. Heat saute pan over medium heat and add 1/4 cup olive oil. Once hot, add bread crumb mixture and toast until golden brown. Remove bread crumbs from pan onto a paper towel lined plate.
instructions Remove eggplant from oven and let cool just slightly, enough so you can handle. Reuse a cookie sheet and build stacks of eggplant parm. Begin with a slice of eggplant and layer with 2-3 leaves of basil, smear with a couple tablespoons of tomato sauce and top with a slice of mozzarella. Build two layers tall and top with breadcrumbs.
instructions Increase the temperature of the oven to 400 degrees F.
instructions Put the eggplant stacks back into the oven and cook 3-5 minutes, or until the cheese is melted and the bread crumbs are toasted.