Ingredients

Instructions

  1. Slice eggplant into rounds at least 1/4 inch thick.
  2. Brush rounds with olive oil on both sides, sprinkle with salt and pepper and roast at 425 degrees on a parchment lined sheet pan until completely cooked.
  3. In a casserole dish, spread a thin layer of marinara sauce, a layer of eggplant, a layer of marinara, a layer of mozzarella, a layer of basil and a layer of parmesan.
  4. Repeat until all ingredients are used.
  5. Bake in a 375 degree oven until the casserole is bubbling.
  6. Remove from oven and let rest for 5-10 minutes before serving.