Man, you sure have been using a lot of eggplant in your recipes lately, Brianna…
That’s right, and you know what? Eggplant is amazing and I finally learned how to cook with it. GET OFF MY BACK! I kid, I kid. I know you all love eggplant too.
But seriously, eggplant is amazing and this recipe is the perfect dinner when you’re feeling fancy, but don’t really want to cook. Unlike most eggplant parmesan recipes, the eggplant in this one is fresh and un-breaded, which means you can have
fourths seconds and not feel like you just ingested a whole loaf of bread. So grab yourself a bottle of red, uncork that baby and get cooking.
- 1 eggplant, cut into 1/2″ slices
- 3 kumato tomatoes (or 1 large heirloom), sliced
- 1 jar tomato basil marinara
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella
- shaved parmesan cheese
- fresh basil leaves
- olive oil
Spread the eggplant slices out evenly on a parchment lined sheet pan, sprinkle generously with salt and let sit for 30 minutes to sweat.
Preheat your oven to 400º.
Pat the eggplant dry with a paper towel, drizzle with olive oil and bake until the centers are a deep golden brown.
In a medium bowl, mix together the ricotta and mozzarella cheeses and set aside.
Pour half of the marinara sauce in the bottom of a casserole dish and layer fresh basil leaves on top (about 20 leaves). Layer the tomatoes on top of the basil.
Using a spoon, place small dollops of the cheese mixture throughout the casserole dish.
Layer on the eggplant and top with the remaining marinara sauce. Spread out the sauce so that it completely covers the eggplant.
Bake the dish until the sauce is bubbling. Top with shaved parmesan and more fresh basil if desire.
Enjoy with a
bottle glass of chianti.