Baked Eggplant Parmesan
|Eggplants||2 Medium, unpeeled and sliced 1 1/2-inch thick|
|Black pepper||1⁄2 Teaspoon|
|Olive oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Canned tomato sauce/Marinara sauce||2 Cup (32 tbs)|
|Shredded mozzarella cheese||4 Ounce (1 Cup)|
|Fresh bread crumbs||1⁄2 Cup (8 tbs) (Use 1 Slice)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Minced parsley||1 Tablespoon|
1. Preheat the broiler. Sprinkle the eggplant with the pepper and salt and arrange in a single layer on a baking sheet.
2. In a small cup, stir together the oil and garlic. Using a pastry brush, coat the eggplant slices with the oil-garlic mixture. Broil, A inches from the heat, for 5 minutes on each side or until soft.
3. Turn the oven to 375°F. In a shallow 13" x 9" x 3" baking dish, layer 73 of the eggplant slices, 1/3 of the Marinara Sauce, and 1/3 of the mozzarella cheese; repeat 2 times. Sprinkle with the bread crumbs and Parmesan cheese and bake for 30 minutes or until bubbly. serve immediately.