Follow these steps for perfect results
Whole Wheat Bread crumbs
toasted
Basil leaves
roughly torn
Brinjal (Eggplant)
sliced
Salt
to taste
Pepper
to taste
Mozzarella cheese
cut into 1/8 inch pieces
Tomato Basil Pasta Sauce
Parmigiano reggiano cheese
grated
Season eggplant slices with salt and let rest for 30 minutes to release water.
Grease a grill pan or skillet with oil.
Grill eggplant slices on medium heat until tender and lightly roasted, flipping occasionally.
Preheat oven to 200 C (392 F).
In a baking dish, arrange eggplant slices evenly.
Top each slice with mozzarella cheese, tomato basil sauce, and grated Parmigiano cheese.
Create another layer with smaller eggplant slices and repeat with sauce and cheeses.
Sprinkle toasted bread crumbs over the top.
Bake uncovered for 20 minutes, or until cheese melts and tops are light brown.
Garnish with fresh basil leaves.
Serve immediately with toasted bread, spaghetti, and wine.
Expert advice for the best results
Salt eggplant slices before grilling to reduce bitterness.
Use a good quality tomato sauce for best flavor.
Everything you need to know before you start
15 mins
Can be assembled ahead of time and baked later.
Garnish with fresh herbs and a drizzle of olive oil.
Serve with a side of spaghetti or toasted bread.
Pair with a fresh salad.
Pairs well with the tomato sauce and cheese.
Discover the story behind this recipe
A staple dish in Southern Italian cuisine.
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