Ingredients:
-5 small ripe eggplants
-2 lbs fresh mozzarella, sliced
-8-10 fresh san marzano or plum tomatoes, sliced
-25-30 fresh basil leaves kept whole
-1 bunch of basil, chopped
-1 cup panko
-½ cup fresh grated parmesan
-Olive oil
-Salt & pepper to taste
Directions:
1. Peel and slice the eggplant
2. Arrange on a cookie sheet sprayed with pam
3. Lightly coat the eggplant with olive oil and salt and pepper on both sides
4. Roast in 400 degree oven for about 30 minutes or until golden brown
5. In a baking dish sprayed with pam, arrange the eggplant, tomato, mozzarella and basil alternatively in 3 rows down baking dish
6. Sprinkle with salt and pepper to taste
7. In a small bowl combine panko, chopped basil, parmesan and a drizzle of olive oil to moisten
8. Sprinkle panko mixture over eggplant and bake in 375 degree oven for a half hour or until bubbling
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