Olive oil- use a good quality extra virgin olive oil

Eggplant -choose small to medium size eggplant

Marinara sauce- you can make your own homemade marinara or use store-bought

Basil pesto- just like the marinara, use homemade sauce or store-bought

Fresh mozzarella cheese- you want the large ball or log of fresh mozzarella, cut into thick slices

Parmesan cheese- freshly grated is best (you can use a food processor to make it go faster)

Fresh basil- chopped. If you can’t find fresh basil, you can use dried, but you’ll want to use a little less than you would fresh

Sea salt and black pepper to taste


Prep the eggplant: Slice into thin rounds, salt, and rest for 10 minutes.

Roast the eggplant: Bake for 20 minutes until browned.

Assemble: Layer eggplant, marinara, pesto, and cheese twice.

Bake: Cook until sauce bubbles and cheese is golden (10-15 mins).

Top with parsley and serve.