Eggplant Parmesan
Golden-brown eggplant layers melt into bubbling mozzarella and tangy Asiago, creating the most comforting of Italian classics. My version skips the heavy breading for a lighter approach that lets the eggplant's silky texture shine through my grandmother's simple tomato sauce.
- Time: 50 min
- Servings: 6
Source: bonicellicookingclub.com
Ingredients
- basic tomato sauce
- extra-virgin olive oil
- large eggplant
- canola cooking spray
- Kosher salt and freshly ground black pepper
- sliced fresh basil leaves
- pound fresh mozzarella -- cut into 1/4-inch slices
- Asiago cheese -- can use Parmesan as the name suggests
- basil pesto
- panko