INGREDIENTS
1 large eggplant, sliced into 1/2" thick slices
2 tbsp kosher salt
3 cups Italian tomato sauce, homemade or store-bought
1 cup parmesan cheese shredded ( sub with vegan parmesan )
Handful of fresh basil leaves chopped, for garnish (optional)
INSTRUCTIONS
Salt both sides of your eggplant slices and place them in a large colander in the sink. Let the liquid drain for 45 minutes to 1 hour.When your eggplant slices have finished draining liquid, brush off the excess salt, as you don't want it to be too salty and wash them , then dry them and put aside .
Preheat oven to 375°F (190 °C) static , place baking paper in the oven pan and set all the washed dried eggplant slices snd bake for 15 min , flip them at 7 min .
Some prefers frying them , I prefer making them in a healthy way .
After that you baked all the slices , time to make the layers of the eggplant together with the tomato sauce .
In a large casserole dish, add 1 cup of marinara sauce to the bottom of the casserole dish. Add a layer of eggplant slices (I was only able to fit about 3 a layer) then using a 1/4 cup, dollop marinara sauce on top of the eggplant slices. The idea isn't to smother the layers with sauce. On top of the eggplant slices, sprinkle a generous amount of parmesan cheese. Repeat the layers until you run out of eggplants slices. Top the casserole with more cheese before you place in the oven :)Bake 375°F (190 °C) static for 20-25 minutes, or until the cheese is bubbly and brown on top. I used the broiler for 5 minutes to get the cheese nice and brown - you don't have to, but if you do, watch it carefully!Serve hot and top with chopped basil, if using.
Eat it while its hot and you can enjoy even more the next day eating it cold , We are Italians and we prefer eating it cold !!
Comments