Eggplant Parmigiana

I  made this parm with eggplant that I sliced, brushed on olive oil, baked then I assembled the parm. No frying no heavy coating. It was amazing.

Directions:

1. Slice the eggplant lengthwise about 1/2″ thick
2. Brush on a good amount of olive oil season with S&P
3. Place on a olive oil coated baking sheet and into a pre heated 400 degree oven
   
4. After 10 minutes flip and bake another 10 minutes
   
5. Remove and place the slices between paper towel
   
6. Take a baking dish and put a layer of sauce in it
   
7. Place a layer of eggplant, sauce, grated Parmesan cheese, Romano cheese and a sprinkle of bread crumbs
   
8. Place another layer of eggplant, sauce, Parmesan, Romano then shredded or sliced mozzarella
   
9. Add another layer of eggplant with sauce, Parmesan, Romano and bread crumbs
10. Continue with #9 until your done
    
11. Top with sauce, Parmesan, Romano and mozzarella
    
12. Place in a 350 degree oven until bubbling, about 40-45 minutes
    
13. Let rest for 10 minutes then slice

Easy and delicious.

Daniel Mancini

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