INGREDIENTS
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
DIRECTIONS
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.