Makes 4 servings
1/4 cup extra-virgin olive oil, plus more for oiling the baking sheet and French bread
2 large eggplant, about 2 pounds
Salt and pepper
2 cups tomato sauce, homemade or store bought
1 bunch (10-15) fresh basil leaves, chiffonade
1/2 pound fresh mozzarella, sliced 1/8-inch thick
1/3 cup freshly grated Parmigiano-Reggiano
1/4 cup fresh bread crumbs, lightly toasted under broiler
1 French baguette
1/2 tsp. garlic powder
Preheat the oven to 450 degrees F. Cover a baking sheet with aluminum foil and drizzle the sheet with a little olive oil.
Slice each eggplant into rounds 1 to 1 1/2 inches thick. Lightly season each disk with salt and pepper and place on the oiled sheet. Bake the eggplant at 450 degrees F until the slices begin turning deep brown on top, about 12-15 minutes. Remove the eggplants from the oven and set aside.
Lower oven temperature to 400 degrees F. Coat a 9 x 13-inch pan with ¼ cup of tomato sauce. Top with one layer of eggplant slices. Over each slice, spread tomato sauce and a sprinkle of basil, one slice of mozzarella and a sprinkle of grated Parmigiano. Repeat the layering again until all the ingredients are used.
Set aside. Sprinkle the toasted bread crumbs over the top of the eggplant dish, and bake uncovered until the cheese is melted and the tops turn light brown, about 25 minutes.
Towards the end of the cooking time, cut the baguette in half once, then split in halves in half vertically (see post pictures for a guide). Top with a drizzle of olive oil and a sprinkle of garlic powder, and toast under a broiler for about 4 minutes, or until golden brown. Top with cooked eggplant parmigiana and serve immediately.
Printed from www.TheComfortofCooking.com