Eggplant Reggiano

  • 1 large or two small eggplant 
  • Tomato sauce, however much you would like, along with shredded mozzarella and Parmesan cheese
  • Seasoning: salt, pepper, garlic powder, Italian seasoning 
  • Olive oil spray

First, thinly slice eggplant into rounds. Place on a lined baking sheet, spray with olive oil and season lightly with the above seasoning. Don’t feel the need to lay perfectly on the sheet. I overlapped to ensure they all fit on one sheet. Roast in a 375-degree oven for 15 minutes. Remove and now you’re ready to layer. I used a 9×9 dish, but you can use a bigger one if you have – you just won’t have that many layers.

First, add more cooking spray to dish, add a thin layer of sauce, eggplant, then more sauce and some mozzarella cheese. Add another layer of eggplant, sauce and Parmesan cheese. You can totally add more mozzarella too! Repeat until you’re left with no eggplant. The layers don’t have to be perfect, I spread my eggplant out.

Top with more sauce and a generous amount of the cheeses. Baked covered in the 375-degree oven for 35 minutes. Remove covering after 20 minutes so that the cheese browns nicely. Let it cool about 5 minutes before serving. Scoop out, serve and enjoy!

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