EZ Eggplant Parmagiana
Ingredients:
Signe’s Signature Marinara sauce (see recipe with Italian Zest)
Signe’s Presto Pesto sauce (see recipe with Greek Isle)
1 eggplant, sliced in rounds, ½ inch thick
2-3 T olive oil
1 cup shredded Mozzarella
Directions:
1. Turn oven to 400 degrees
2. Place sliced eggplant on paper towels, salt liberally. Wait at least 15 minutes (the eggplant will sweat out extra liquid).
3. Dry eggplant with paper towels, and wipe excess salt.
4. Oil each side of the slices and place on cookie sheet. Bake for 20 minutes.
5. Take a baking dish, oil on all sides and bottom, then add:
— ½ c. Marinara sauce
— Each portion will be 2 pieces, so if there are 10 slices, place 5 largest rounds of eggplant on sauce
— Add a spoonful of marina to each piece
— Add a spoon full of pesto to each piece
— Sprinkle on mozzarella
— Add next piece of eggplant on each of the existing pieces, and repeat layers above
— Add remaining Marinara to bottom of cooking dish
6. Bake for 20 minutes till fork tender.
7. Enjoy! ☺
Note:
I love pre-making the Presto Pesto sauce and freezing it in small dollops (smashed with a glass bottom so it freezes in flat rounds) to make this recipe come together in a flash!
