Ingredients
- 1 large eggplant sliced into 1/2 inch thick rounds
- 4 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- 1 cup marinara sauce
- 8 ounces fresh mozzarella cheese sliced
- 3/4 cup Parmesan cheese grated
- 1/4 cup fresh basil finely chopped
Instructions
- Preheat oven to 425°F. Arrange eggplant slices on a baking sheet, brush both sides with olive oil, and season with salt and pepper.
- Roast eggplant for 20-25 minutes, flipping halfway through, until golden and tender.
- On a baking sheet, layer an eggplant slice with a spoonful of marinara, a slice of mozzarella, and a sprinkle of Parmesan. Repeat for two more layers, finishing with cheese.
- Bake the stacks for 10 minutes at 425°F, or until the cheese is bubbly and golden.
- Garnish with fresh basil and serve immediately.