Stacked Eggplant Parmesan

• temps total: 42 minutes

Ingrédients

2 medium eggplants (~2 1/2 lbs total), sliced 1/2-inch thick

1 teaspoon kosher salt

freshly-ground black pepper

3 tablespoons olive oil

1 1/2 cups marinara sauce

Fresh basil leaves, torn

1 ounce Parmesan cheese, grated (~1/2 cup)

8 ounces fresh mozzarella, thinly sliced

1/4 cup Panko breadcrumbs

crushed red pepper flakes

Instructions

Preheat oven to 400°F with racks in upper and lower thirds. Line two baking sheets with parchment paper.

Arrange eggplant on baking sheets. Brush both sides with oil and season with s&p. Roast, flipping halfway through and rotating baking sheets, until tender, 20 to 25 minutes.

Top 1/3 of the eggplant rounds with 1/3 of each of the following: marinara, basil, mozz, Parm. Repeat twice more. (You may not need all of the sauce).

Toss breadcrumbs with drizzle of oil and a pinch each of red pepper flakes and s&p. Sprinkle onto eggplant.

Bake on upper rack until cheese is melted, ~20 min. Broil until breadcrumbs are deeply golden brown. Top with more basil.

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